Beef Carpaccio with arugula and Parmesan, a light, quick, and easy-to-prepare main course, also perfect as an appetizer, and requires no cooking. With the heat these days, I don’t feel like cooking, so I try to bring non-cooked dishes or dishes to be served cold to the table.
This recipe is prepared in a flash: it simply consists of slices of raw meat seasoned with lemon, oil, Parmesan shavings, and a few leaves of arugula. It is the classic way of serving carpaccio, perfect for a simple and quick dinner, perhaps paired with a tomato salad when the summer heat is intense.
To prepare this dish, I used thin slices of beef for carpaccio.
Read also all my recipes with the AIR FRYER.
Need dinner ideas? Copy mine! Subscribe to the WhatsApp Channel to stay updated on my recipes.
DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Economical
- Portions: 2 People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 7 oz beef (thin slices for carpaccio)
- A few leaves arugula
- 1.8 oz Parmesan cheese
- extra virgin olive oil
- A few drops lemon juice
- salt
- pepper
Recommended Tools
- Peeler
Steps for Beef Carpaccio with Arugula and Parmesan
Arrange the carpaccio slices on a plate without overlapping them too much.
Use a peeler to obtain shavings from the Parmesan cheese and place them on top of the meat. Add the arugula and season with a little lemon juice, oil, salt, and pepper. Serve immediately.
Storage
I recommend consuming this dish immediately.
FAQ (Frequently Asked Questions)
Can I use only beef?
For this dish, you can also use veal.
