Carpaccio, now a staple at many high-end restaurants, even non-Italian ones, is a glorified version of this Piemontese specialty (in Tuscany and other parts of central Italy, an even simpler plate of cured meats is served routinely), which will provide a vibrant beginning to any dinner party. This dish depends on the flavor of olive oil, so break out the good stuff. The meat will be easier to cut into small pieces if you put it in the freezer for about half an hour first to firm it up a bit.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Toss the beef in a bowl with the arugula, parsley, oil, and lemon juice.
Step 2
Season with salt and pepper, add more lemon juice if necessary, and serve immediately.
Carpaccio
Step 3
For a time, the darling of pricey restaurants: Omit the parsley. Shave about 12 slices of Parmesan with a vegetable peeler. Instead of dicing the beef, slice it as thinly as possible (this will be easiest if you freeze it about halfway to solid first). Place the beef slices on a chilled plate and top with arugula and Parmesan. Drizzle with the olive oil and lemon juice and season with salt and pepper. Serve immediately.
