How to keep carpaccio?

You cannot freeze the carpaccio again. The carpaccio can save you for a maximum of 1 day packed in the refrigerator. For carpaccio as a starter you need 125-150 g meat per person. For carpaccio as a main dish you need 150-180 g meat, serve extra arugula and toasted slices of bread.

Beef carpaccio with arugula and parmesan

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10min

•

Easy

This beef carpaccio with arugula, Parmesan cheese and pine nuts remains a large classic. Discover my recipe here!

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Ingredients

What do you need?

Quantity: 4P

500 g beef
150 g Parmesan cheese in block
150 g roquette lettuce
4 tbsp balsamic vinegar
2 handful of pine nuts
Soft olive oil eg Arbequina
Fleur de Sel
Black pepper from the mill

Upset
A razor -sharp knife

500 g beef
150 g Parmesan cheese in block
150 g roquette lettuce
4 tbsp balsamic vinegar
2 handful of pine nuts
Soft olive oil eg Arbequina
Fleur de Sel
Black pepper from the mill

Upset
A razor -sharp knife

Preparation method

How do you make this?

If your piece of meat ties firmly around the centimeter, always make a double button, then it stays better and put it in the freezer for 2 hours. Roast your pine nuts in a dry pan until they are beautifully colored, keep stirring because it burns very quickly.

Scrape or cut the parmesan into slices. Divide the arugula over the plates. Cut the loin into as fine as possible and divide over the plates. Sprinkle flakes and pine nuts around the parmesan.

Sprinkle richly with olive oil and then with the balsamic vinegar. Season the whole with pepper from the mill and what Fleur de Sel.

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