Beef Carpaccio with Rocket & Parmesan
(0)
15 min
Quick
Gurkerl Küche
Ein zeitloser italienischer Klassiker, der durch seine Einfachheit und erstklassige Zutaten besticht. Hauchdünn geklopftes Rinderfilet trifft auf würzigen Rucola, feine Parmesanhobel und bestes Olivenöl. Diese Vorspeise ist nicht nur ein optisches Highlight, sondern auch in nur 15 Minuten servierbereit – perfekt für einen besonderen Abend oder als luxuriöser Start in ein Menü.
Ingredients
Preparation method
Fold a sheet of baking paper in half. Draw a circle on the paper the size of the plate you want to serve on.
Lightly brush the paper with olive oil and place the meat in the center. Cover it with the other half of the paper. Gently pound the meat flat with the flat side of a meat mallet from the center outwards until it fills the drawn circle.
Cut the flattened meat into shape along the circle using scissors. Carefully peel off one side of the paper, place the meat on the plate, and peel off the second side like a sticker. Lightly brush the meat with olive oil, season with salt and pepper.
Chef's tip
With this simple method, you can prepare carpaccio in a flash without having to freeze the meat beforehand. Make sure to use a really sharp knife to trim the fillet.
Nutritional values
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