CARPACCIO WITH GRANA PADANO AND ROCKET

Carpaccio with Grana Padano and Rocket

Summer in Italy can be very hot, though since living in Sydney the term “hot” got a much “warmer” meaning… ;-)  Anyhow, Italians tend to eat light in summer.  We do not like to use the oven or the stove too much when the outside temperature is so hot, especially when you think that the majority of houses do not have air conditioning.  Prosciutto and melon, rice salad and carpaccio are all dishes that we typically eat during those hot summer days… besides cooling down with some delicious ice cream, that is.  Today’s recipe is really not a “recipe” in the sense that it does not require cooking, but it is nonetheless delicious and one of my favourite light meals.  It is basically made of very thin slices of beef, served raw and dressed with a lemon and extra virgin olive oil vinaigrette and served with baby rocket and slivers of Grana Padano or Parmigiano Reggiano.  I am lucky enough to find beautiful carpaccio meat at the AC Butchery here in Sydney (they slice it and freeze it immediately, so it stays pink and fresh until you are ready to eat it!), but you can ask your local butcher to cut it for you (typically from the sirloin).  Enjoy!

Carpaccio with Grana Padano and Rocket

5.0 from 1 reviews

CARPACCIO WITH GRANA PADANO AND ROCKET
 
Prep time
Total time
 
Author:
Recipe type: Main, Appetiser
Cuisine: Italian
Serves: 4
Ingredients
  • 350 gms – 12.5 oz. carpaccio meat (beef), sliced thin
  • Lemon juice
  • Extra Virgin Olive oil
  • Salt and Pepper
  • Baby rocket
  • Slivers of Grana Padano or Parmigiano Reggiano
Instructions
  1. Prepare a vinaigrette by mixing together the lemon juice and extra virgin olive oil in a proportion of 1 to 2. Add some salt and freshly ground pepper to taste and whisk well.
  2. Put the meat on a serving plate in 1 layer and sprinkle some baby rocket on the top. Finish off with the Parmigiano Reggiano slivers.
  3. Drizzle the vinaigrette on the top and let the carpaccio “rest” for 5 minutes before serving it, so that the vinaigrette permeates the meat and slightly “cooks” it.

Carpaccio with Grana Padano and Rocket

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5 Responses to CARPACCIO WITH GRANA PADANO AND ROCKET

  1. Kath says:

    Oooh….I could live on that! Beautiful beef, arugula (my very favorite green) and delicious cheese. Thanks for sharing.

  2. Carpaccio is my absolute favourite meal and I always get it at virtually every restaurant when I am in Italy. But funnily enough I have never made it myself here at home and there’s no reason not to.

  3. Eha says:

    Fast to make, real food in one’s mindset and a delight on one’s palate! Food porn at its best . . . .

  4. Even though it’s freezing cold outside here in the Northern Hemisphere, this picture still making me hungry! I love this combination, reminds me of one of the favorite summer dishes, tagliata con rucola e grana…

  5. Medeja says:

    Oh.. I have tried carpaccio only in the restaurant :)

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