Beef Carpaccio Served With Wild Rocket & Parmigiano-Reggiano

Why on earth did I fancy raw meat? I mean RAW meat!!! Why would anyone eat raw meat?

My first introduction to Carpaccio was through one of MasterChef Australia episodes and it looked so appealing. Still, I am so unfamiliar with the idea of eating a dish of thinly sliced or pounded thin raw beef.

But there is a first for everything . Ladies & Gents, tonight’s dinner :


Carpaccio is an Italian classic so it will not be hard for you to find a recipe online. You may notice that in some recipes the meat is seared before slicing, I chose not to. If I am eating raw meat, let it be fully raw (Brave girl!)

I froze the beef which made the slicing easier for me. Then I placed the thin slices in cling film, sparkled some olive oil and lemon juice on top and left it to defrost to room temperature.

Using my hands , I pounded the slices to make sure they are thin enough. Then I placed them in a plate, seasoned with more olive oil, lemon juice, salt and black pepper.

To finish up, I added the wild rocket , grated Parmigiano-Reggiano on top and dazzled more olive oil.



The final result was delicious, I am very pleased with the experiment.

It is a first for me but definitely not my last Carpaccio 😉

Yours truly,

The cook inside me



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