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
A quick and easy mid-week meal: Carpaccio with Grana Padano and Rocket.
- 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
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.
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.
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.