Beef Carpaccio with Arugula and Grana Padano

History of Beef Carpaccio with Arugula and Grana Padano

In the heart of Italy, a unique dish saw the light of day a few years ago and quickly won the hearts of gourmets around the world. Beef Carpaccio with Arugula and Grana Padano has become a symbol of Italian gastronomy and has highlighted the refinement and elegance of Mediterranean cuisine.

The story of this delicious dish begins in Venice, in the 15th century, when the famous Italian painter Vittore Carpaccio, known for the vibrant colors and impeccable details of his paintings, became the source of inspiration for the creation of an exceptional culinary recipe.

Beef Carpaccio with Arugula and Grana Padano was originally created at the famous Caffè Cipriani in Venice, as a tribute to the great artist. The name of the dish was chosen to evoke the intense and contrasting colors in Carpaccio's paintings.

The secret of this unique dish lies in thin slices of raw beef, marinated in extra virgin olive oil, lemon juice and fine spices. Then, delicate slices of Arugula, with its slightly spicy taste and refreshing aroma, are carefully placed on top of the meat. To add a touch of flavor, Grana Padano, an Italian Parmesan with a crumbly texture and intense flavor, is sprinkled on top.

Beef Carpaccio with Arugula and Grana Padano is a true king of tastes and aromas. Every bite is a journey through the picturesque landscapes of Italy, an incursion into the Mediterranean culinary tradition and culture.

Today, Beef Carpaccio with Arugula and Grana Padano is a refined and appreciated dish all over the world. From the elegant restaurants of Milan and Rome to the modern kitchens of New York and Tokyo, it has become a symbol of culinary finesse and sophistication.

In each slice of Beef Carpaccio with Arugula and Grana Padano there are centuries of tradition and passion for the gastronomic art. It is a joy for the senses and a culinary experience not to be missed. So, let yourself be carried away by the emotion and refinement of this dish and try it to discover the true magic of Italian cuisine.

DIFFICULTY

APERITIFS

MENU

PORTIONS

TIME

30 MINUTES

BEGINNER

4

Ingredients:

• 400 grams sliced ​​veal tenderloin

• 100 grams grana padano flakes

• 100 grams arugula

• 70 grams lemon juice

• 100 grams extra virgin olive oil

• fine salt

• pepper

Preparation Method:

1. First, we put the beef in the freezer for 2 hours or as long as it takes for the beef muscle to harden, but we take it out before it freezes.

2. For this recipe, we will choose the best quality beef, with little fat. We then remove the fat with a sharp knife and cut it into very thin slices, which we will arrange in a single layer on individual plates.

3. Lemon sauce: we will squeeze the lemons, add olive oil, salt, ground pepper, then mix with a whisk. The spices and ingredients that we used to flavor and garnish the meat can be dosed according to personal tastes.

4. On a plate, we place the arugula, distributing it evenly, place the slices of meat on top of the arugula. Add the Grana Padano flakes and sprinkle with the lemon sauce.

Enjoy your meal!

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