Carpaccio di Manzo

Test yourself with Certo of Radisson SAS Hotel窶冱 top chef's Carpaccio di Manzo recipe

Carpaccio di Manzo

Serve 1 large and 2 small portion
150g fresh good quality beef fillet
30g fresh parsley
20g fresh chervil
10g black pepper
50g rocca leaves
30g parmesan cheese
1dl lemon juice
2dl olive oil
Salt to taste

窶「 Trim beef fillet and pad dry with paper towel.

窶「 Chop fresh parsley and chervil, and then cover the beef with it.

窶「 Wrap the beef in plastic film and freeze them to frozen point. The best is to prepare this a day in advance.

窶「 Mean while make the dressing by mixing the lemon juice, olive oil and salt.

窶「 Shave the parmesan cheese with peeler or slicing machine, set aside.

窶「 Then slice the beef thinly in a slicing machine, arrange sliced beef in a plate.

窶「 Dress rocca salad with lemon and olive oil dressing.

窶「 Season the plate with cracked black pepper then topped with dressed rocca salad and shaved parmesan.

窶「 Serve immediately.
Recipe courtesy of Certo, Radisson SAS Hotel & Chef Simon P Alloponio

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