| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | Italian | Italian1 | 4 | Servings |
INGREDIENTS
| 1 | Egg | |
| Juice and zest of one lemon | ||
| 1 | Garlic clove, finely sliced | |
| 2 | T | Dijon mustard |
| 8 | oz | Extra-virgin olive oil, plus |
| 2 | oz | Extra-virgin olive oil |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 1/2 | c | Moroccan olives, pitted |
| 1/2 | c | Picholine olives, pitted |
| 1 | Fresh marjoram, leaves | |
| stripped | ||
| And stems discarded | ||
| 1 | lb | Fresh beef top round, sliced |
| thinly | ||
| By your butcher |
INSTRUCTIONS
To make aioli: Place egg, lemon juice, garlic and mustard in a blender and blend until smooth (1 minute). Starting two drops at a time with machine going, slowly pour in olive oil until sauce begins to thicken. Finish adding olive oil in a thin stream and season to taste with salt and pepper. Set aside. Aioli should be the consistency of unwhipped heavy cream. If it is too thick, thin with cool water, adding a teaspoon at a time and blending between additions. To make olive salad: Mix the Moroccan and picholine olives, the lemon zest and the marjoram leaves together in a small bowl and set aside. To make the carpaccio: Pound the slices of top round between the two pieces of foil with a drop of oil on each side until as thin as construction paper. Flip pieces of pounded beef onto chilled plates and continue pounding and flipping the remainder of the meat until all plates are covered, including the rims. To prepare the dish: Divide the olive salad into piles in the centers of the meat. Season the meat with salt and freshly-ground pepper. Drizzle the aioli with a teaspoon over the meat in fancy designs. Serve. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5620) Per serving: 651 Calories (kcal); 72g Total Fat; (98% calories from fat); 2g Protein; 1g Carbohydrate; 47mg Cholesterol; 108mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 14 1/2 Fat; 0 Other Carbohydrates Recipe by: Mario Batali Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 33
Calories From Fat: 16
Total Fat: 1.8g
Cholesterol: 46.5mg
Sodium: 606.3mg
Potassium: 93.9mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 3.3g