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Carpaccio di Manzo

Serves 4 to 6 Appetizer meat, Appetizers

Carpaccio di Manzo

Carpaccio di Manzo hails from Venice, a city renowned for its effortless elegance and culinary simplicity. Traditionally prepared at home, this dish relies on a few high-quality ingredients to achieve its full potential. It's the kind of meal a Venetian might serve casually, perhaps as a starter for a leisurely lunch or a light dinner, allowing the fresh flavors to shine without fuss or formality.

The taste of Carpaccio di Manzo is a delicate balance of rich and peppery notes, with the buttery texture of thinly sliced beef tenderloin complemented by the sharpness of Parmigiano-Reggiano. A drizzle of olive oil and a squeeze of lemon juice brighten the plate, while baby arugula and capers add a peppery and briny contrast. Each bite is a harmonious blend of textures and flavors, offering a slice of Venetian life.

Ingredients

  • 400 gbeef tenderloin — paper-thin sliced
  • 80 gParmigiano-Reggiano — shaved
  • 3 tbspextra virgin olive oil
  • 2 tbsplemon juice
  • 2 cupsbaby arugula
  • 1 tbspcapers — rinsed
  • to tasteflaky sea salt

Method

  1. Begin by placing the 400 g beef tenderloin in the freezer for about 15-20 minutes. This will firm up the meat, making it easier to slice thinly. While the beef is chilling, use this time to prepare the other ingredients: shave 80 g of Parmigiano-Reggiano into thin slices, and wash and dry 2 cups of baby arugula.
  2. Once the beef is slightly firm, remove it from the freezer. Using a sharp knife, slice the tenderloin as thinly as possible. Aim for slices that are almost translucent. Arrange these slices in a single layer on a large serving platter, ensuring they do not overlap too much.
  3. In a small bowl, mix 3 tbsp of extra virgin olive oil with 2 tbsp of lemon juice. Whisk them together until they are well combined. This dressing will add a bright, fresh flavor to the carpaccio.
  4. Drizzle the olive oil and lemon juice mixture evenly over the beef slices. This will help to tenderize the meat and add a lovely citrusy note. Make sure each slice gets a bit of the dressing for a balanced flavor.
  5. Scatter 1 tbsp of capers over the beef. The capers will provide a briny contrast to the rich beef and sharp Parmigiano-Reggiano. Be sure to distribute them evenly across the platter.
  6. Next, arrange the shaved Parmigiano-Reggiano over the beef. The cheese should be spread out so that each bite of beef has a hint of the nutty, savory cheese.
  7. Top the carpaccio with the 2 cups of baby arugula. The peppery arugula will add freshness and a slight bitterness that complements the richness of the beef and cheese.
  8. Finish the dish by sprinkling flaky sea salt to taste over the entire platter. The salt will enhance all the flavors, bringing out the best in each ingredient. Serve immediately to enjoy the freshness and contrast of textures.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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