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Thin slices of raw beef topped with baby rocket and Grana Padano shavings on a serving plate.

Beef Carpaccio with Grana Padano and Rocket Recipe

Silky, paper-thin beef dressed in bright lemon and smooth olive oil makes Beef Carpaccio with Grana Padano and Rocket feel fresh and effortlessly simple.

Course: Appetiser, Main
Cuisine: Italian
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4
Author: Manuela Zangara

Ingredients

  • 350 g – 12.5 oz beef carpaccio – thinly sliced
  • lemon juice
  • extra virgin olive oil
  • salt and black pepper
  • baby rocket
  • slivers of Grana Padano or Parmigiano Reggiano

Instructions

  1. Prepare a vinaigrette by mixing the lemon juice and extra virgin olive oil in a 1:2 ratio. Season with salt and freshly ground black pepper to taste, then whisk until well combined.

  2. Arrange the meat on a serving plate in a single layer. Sprinkle baby rocket over the top and finish with slivers of Parmigiano Reggiano.
  3. Drizzle the vinaigrette over the carpaccio and let it rest for 5 minutes before serving. This allows the dressing to permeate the meat and gently cure it.