We took one of the best recipes the Italian kitchen has to offer – carpaccio – and combined it with one of the best meats from the States: Angus beef. Borders won’t hold us back! For this recipe we were inspired by Harry’s Bar in Venice – the birthplace of carpaccio.
So get to it, put everything together on a plate and surprise your guests, family or yourself with a starter that looks and tastes like it has been prepared by a master chef.
Slowly defrost the carpaccio, then put on a plate and remove the plastic wrap. Grind some salt and pepper and make sure to sprinkle evenly over the meat. Distribute the rocket and the diced tomato over the meat, and sprinkle with lemon juice and olive oil. Finally dress with the Parmesan flakes and basil leaves.
You could also add a handful of crispy bacon bits or bread croutons at the end for a little extra bite. Delicious!
- 2 portions The Frozen Butcher carpaccio (80 g each)
- 50 g rocket
- 6 pieces sun-dried tomato
- 4 tablespoons cold-pressed extra virgin olive oil
- 50 g flaked Parmesan
- 1 tablespoon lemon juice
- 12 small basil leaves
- freshly ground salt and pepper