Carpaccio With Slivers Of Parmesan, Rocket And Truffle Oi
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | A, At, Ballymaloe, Year | 12 | Servings | |
INGREDIENTS
| 450 | g | Fillet beef, preferably |
| Aberdeen | ||
| Angus | ||
| 5 | Leaves of fresh rocket, per | |
| portion | ||
| 5 | Thin slivers parmesan cheese | |
| per Parmigiano Reggiano | ||
| person is best | ||
| Sea salt and freshly ground | ||
| black pepper | ||
| Truffle oil or extra virgin | ||
| olive oil |
INSTRUCTIONS
Chill the meat, then slice it as thinly as possible with a very sharp knife. Place each slice on a piece of oiled cling film and cover with another piece of oiled cling film. Roll gently with a rolling pin until it is almost transparent and has doubled in size. Peel the cling film off the top, invert the meat on a chilled plate and gently peel away the other piece of cling film. Put the rocket leaves on top of the beef and scatter very thin slivers of parmesan over the top of the rocket. Sprinkle with sea salt and pepper. Alternatively, pile the beef on top. Drizzle with truffle oil or with very best extra virgin olive oil and serve immediately with crusty bread - ciabatta and focaccia are best. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 23
Calories From Fat: 21
Total Fat: 2.3g
Cholesterol: 0mg
Sodium: 139.6mg
Potassium: 21.2mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g