Beef Carpaccio with Parmesan, Arugula, and Pine Nuts, a very simple second course or appetizer to prepare. Fresh and quick, it’s perfect to eat during the warmer periods of the year and beyond. Since it involves raw meat, I recommend buying safe meat, preferably from extensive or organic farms. However, once the recipe is prepared, it must be consumed within a few hours. If you have leftovers, you can easily store it in the refrigerator in an airtight container. Then sauté it in a pan, adding just a bit more extra virgin olive oil. I assure you that even cooked, it will be really delicious. For some, it will be natural to add lemon juice, because it is mistakenly believed to be a form of cooking, but it is not. The result is just changing the taste of the meat. Instead, I prefer to grate just the zest of a lemon on top to give the dish a flavor and aroma full of freshness.
If you like fresh dishes, ideal for summer, then don’t miss the upcoming recipes:
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 21 oz beef slices
- 3 1/2 cups arugula
- 1 cup Parmesan
- 1/3 cup extra virgin olive oil
- 1 lemon zest/juice
- to taste salt and pepper
Tools
- 1 Tray
- 1 Paper towels
- 1 Plastic wrap
Preparation
First, take the meat out of the refrigerator and let it sit at room temperature for about half an hour. In the meantime, clean the arugula, wash it thoroughly to remove any soil residue, and dry it well. Pat the meat with paper towels to remove all moisture. Arrange the arugula on a serving plate and place the meat on top.
Season the meat with extra virgin olive oil, fresh ground salt and pepper, and coarsely grated Parmesan cheese.
Add the pine nuts and a grating of lemon zest from a whole lemon, and let it marinate in the refrigerator for about an hour, but cover it with plastic wrap first.
Serve our Beef Carpaccio with Parmesan, Arugula, and Pine Nuts cold, straight from the refrigerator, and enjoy.
Tips and Storage
I recommend storing the Beef Carpaccio with Parmesan, Arugula, and Pine Nuts for only a few hours, so eat it quickly.
If you have leftovers, store them in an airtight glass or ceramic container.
At this point, eat it only cooked, and by doing so, you can also think of freezing it.
Always defrost every food in the refrigerator.
