Smoked Beef Carpaccio with cheese shavings (Castelmagno), a refined and tasty appetizer, perfect for a special occasion or simply for a light meal, combining the rustic goodness of Piedmontese cuisine with the sophistication of a great Italian classic.
For the preparation, I used Castelmagno, a DOP Piedmontese cheese with a strong character and a flavor that ranges from sweet to spicy depending on the aging. It has the characteristic of melting in the mouth, leaving a creamy sensation perfect to enhance the taste of the meat.
If you can’t find it, you can replace it with a similar cheese that has a crumbly or grainy texture and an intense flavor. For example, a well-aged Asiago or Parmigiano Reggiano are the closest alternatives. For more suggestions, read my tips at the end of the recipe.
The secret to excellent smoked beef carpaccio lies in the quality of the meat and the thinness of the cut. Ask your trusted butcher or deli for advice.
Let’s see together how to make the recipe for Smoked Beef Carpaccio with cheese shavings. Prepare the ingredients and let’s get started!
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I look forward to hearing from you.
Gabriella
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 14 oz smoked beef (thinly sliced)
- to taste extra virgin olive oil
- 1 lemon (juice)
- pepper
- 1.75 oz cheese (in shavings – Castelmagno, or Parmigiano Reggiano)
Tools
- 1 Lemon Squeezer
- 1 Small Bowl
- 1 Plate
Steps
First, whisk together in a small bowl the extra virgin olive oil with the juice of a lemon and a pinch of freshly ground pepper. If desired, you can also add a pinch of salt, although the smoked meat is already flavorful.
Arrange the smoked beef slices on a serving plate, trying to cover the surface evenly. Then, season them with the prepared dressing, covering all the slices.
Finish the dish by distributing the cheese shavings over the meat. I used Castelmagno, a typical Piedmontese cheese, but if you can’t find it, Parmigiano Reggiano or Grana Padano will do just fine.
Serve the carpaccio immediately, preferably at room temperature, to best appreciate all the aromas. Here is the Smoked Beef Carpaccio with Cheese Shavings ready. Enjoy your meal!
See you in the next recipe
Storage
You can store the Smoked Beef Carpaccio with Cheese Shavings in the refrigerator for up to 1 day, in an airtight container.
Variants
– You can enrich the dish with fresh arugula or crispy vegetables such as celery, fennel, or artichokes cut into julienne.
– For a surprising contrast, try pairing it with slices of Granny Smith apple, mango, or pear shavings.
– Instead of the classic oil-lemon dressing, you can use a sauce based on yogurt, lime, and pink pepper, or a light flavored mayonnaise.
Tips and Suggestions
Cheeses:
– Aged Pecorino (Sardo or Romano): Pecorino offers a marked savoriness and a flavor that pairs wonderfully with the meat. The aged one has a harder texture, perfect for being shaved.
– Grana Padano or Parmigiano Reggiano: these are more classic and easily available choices. Unlike Castelmagno, they have a sweeter and less pungent flavor, but their grainy texture and ability to balance the dish are ideal. Parmigiano Reggiano over 36 months is an excellent option, as it develops a more intense and almost spicy taste, getting closer to the profile of Castelmagno.
– Aged Asiago: It has a prolonged aging that gives it a robust flavor and a hard and compact texture, perfect for being shaved. Its taste is savory and slightly spicy, creating a nice contrast with the carpaccio.
– Aged Asiago: It has a prolonged aging that gives it a robust flavor and a hard and compact texture, perfect for being shaved. Its taste is savory and slightly spicy, creating a nice contrast with the carpaccio.
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