• 400 g beef, or roast beef, sliced paper-thin;
  • 1 pack rocket;
  • 1 piece of parmesan, freshly planed;
  • 2 lemon (s), the juice;
  • 100 g pine nuts;
  • balsamico;
  • olive oil, an extra virgin;
  • pepper, black ground pepper;
  • sea salt;
  • baguette.


  1. 4 plates with a balsamic drizzle and spread it with a brush, so that the entire dish is thinly covered.
  2. Wash roast the pine nuts and arugula.
  3. The thin beef slices, the arugula, and pine nuts give the dish and slice thinly on the Parmesan. Now season with salt, lemon juice, and pepper, the olive oil. I also take a little balsamic vinegar to it.
  4. Then serve in immediately with the baguette.
  5. In order for the beef tenderloin can be cut easily into thin slices, freeze one of the fillets before anything. To do this, but still needs either a very sharp knife or a slicing machine. Otherwise, you can also help in the way that you put between two slices of a slightly thicker plastic bag with a meat pounder or a shallow casserole gently knocks, or cut the fillet at the butcher does.

Preparation time: 15 min

Difficulty: smart


Carpaccio is an appetizer of Italian cooking from raw beef. It was invented around 1950 in Harry’s Bar in Venice by Giuseppe Cipriani, whose owners – according to legend, for his regular customer Contessa Amalia Nani Mocenigo, which the doctor had forbidden the consumption of cooked meat. Just as well there invented cocktail Bellini by Giovanni Bellini is named, a well-known for its bright colors painter of the Venetian school also has the red and white to red-yellow Carpaccio a famous Venetian painter namesake – Vittore Carpaccio, 1950, a large Exhibition in Venice was dedicated.

After the original Cipriani’s recipe is to prepare first greatly chilled beef raw with a very sharp knife, cut into thin slices, salted, peppered and cold made for a few minutes. Serve the meat with a sauce of mayonnaise too cold, Worcestershire sauce, lemon juice, salt, pepper, and enough milk to the sauce is thick enough to stick to the back of a spoon. This sauce had not been invented for the Court of carpaccio, but in Harry’s Bar before as “Universal Sauce” in use. As a variant, the sauce will be supplemented with a little mustard.

Today Carpaccio is often not served with Cipriani sauce, but dressed in olive oil and lemon, for example, or a vinaigrette and topped with Parmesan shavings and truffle. Meanwhile, the term is synonymous with carpaccio of preparation of meals, which consist of very thinly sliced and marinated ingredients used, such as fish, game, vegetables, and fruit.

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