1 pound raw beef fillet 3 ounces Parmigiano Reggiano 1 medium artichoke (about 4 ounces) 1/3 pound white button mushrooms 2 lemons ½ cup extra virgin olive oil 1/3 pound arugula salt and pepper to taste
Clean mushrooms and slice thinly, to less than 1/16 inch. Cut the tips of the artichokes, remove the tough outer leaves and cut in half, removing the tough stringy fibers. Cut into thin wedges. Sauté the artichokes in about 5 teaspoons of oil, adding a pinch of salt and freshly ground pepper and lemon juice to prevent discoloration.
Carefully rinse and dry the arugula. Place a handful in the center of an individual serving dish and drizzle with oil. Place sliced artichoke on top of the arugula.
Carefully arrange very thin slices of raw meat on the vegetables.
Season the sliced mushrooms with a drizzle of oil, a pinch of salt and freshly ground black pepper. Place mushrooms on top of the meat.
Garnish with shaved Parmigiano.
Emulsify the juice of 1 lemon with 3 ½ tablespoons of oil and a pinch of salt, and use to dress the Rose Carpaccio before serving.
An imposing appetizer with succulence, slightly oily and sweet, aromatic, spicy and slightly bitter we prefer a Spumante for its effervescence in order to achieve balance in the mouth and begin the appetizer again. Friuli Grave Pinot Nero Spumante D.O.C.
To slice the meat uniformly we recommend that it be placed in a blast chiller to make it very firm. Mushrooms and artichokes tend to darken, therefore we recommend slicing them and dressing them immediately with oil and lemon.