Summer and the heat call for light meals, and when it comes to the “bikini operation,” many think it’s time to give up flavor. Nothing could be further from the truth.
Today I bring you the recipe for beef carpaccio, an authentic marvel of Italian cuisine that was born in the legendary Harry’s Bar in Venice during the fifties. It is an extremely elegant, very fresh starter that is prepared in the blink of an eye without turning on a single burner.
For this preparation, we need very few ingredients, but it is vital that they be of the best possible quality. In addition, I am going to show you a great trick in case your butcher hasn’t cut the meat thin enough, and my personal touch that replaces the classic capers. Let’s get to it!
Watch the video with all the steps
Below you can see the video with all the steps of the recipe to prepare beef carpaccio in the easiest way. And if you haven’t already, I invite you to subscribe to my YouTube channel so you don’t miss any new recipes. Don’t forget to follow me on Instagram! There I share more recipes, tricks, and special content for lovers of Italian cuisine.
Main ingredients
For 1 person
⏱ Preparation time: 5 min
⏱ Cooking time: 0 min
- 100 g thinly sliced beef
- 15 g arugula
- 20 g parmesan shavings
- 1 medium sweet and sour pickle
- Virgin olive oil
- 1/4 lemon
- Salt
- Black pepper
Remember: At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.
How to prepare beef carpaccio step by step
The trick to thinning the meat
First, we need the slices of meat to be almost transparent. If you don’t have a meat slicer at home or the butcher’s cut ended up a bit thick, don’t worry. Take the pieces of meat, place them between two sheets of plastic wrap, and, with the help of a kitchen mallet or meat tenderizer, tap gently. This way, the meat will spread perfectly. Then, place the thin slices covering the base of a flat plate.
The dressing and my secret ingredient
Normally, this dish usually includes capers; however, I much prefer using a sweet and sour pickle. It provides a crunchy contrast and a fantastic acidity. Cut it into very small squares and set it aside. On the other hand, prepare a quick emulsion by mixing a good splash of virgin olive oil, a pinch of salt, and the juice of the quarter lemon. Whisk well until everything is integrated.
Assembly and presentation of the dish
Next, generously brush the surface of the meat with the emulsion, using a brush or a small spoon, so that it absorbs all the flavor of the lemon and oil. Then, take the arugula, add a couple of drops of the same dressing, and massage it delicately with your hands. Place this dressed arugula in the center of the plate, creating a nice volume.
Finally, scatter the chopped pickle all over the plate and distribute the parmesan shavings. If you like, you can add a pinch of freshly ground black pepper. You have it ready to enjoy!
Tricks and tips for a perfect result
Always choose the best raw material
Since it is a raw dish, the quality of the beef is absolutely non-negotiable. Ask your butcher for a very tender and lean cut, ideally sirloin or striploin, that is very fresh.
Be careful with the lemon time
Add the lemon emulsion just before taking the dish to the table. If you leave it marinating for too long, the acid from the citrus will cook the meat and completely change its texture and color, losing its original essence.
Frequently Asked Questions
Can I prepare the beef carpaccio in advance?
It is best to spread the meat on the plate and keep it covered in the fridge, but you must add the lemon dressing just at the moment of serving to prevent the beef from oxidizing or cooking with the acid.
Why do you use sweet and sour pickle instead of capers?
It is my personal touch. Capers are fantastic and very classic, but the sweet and sour pickle provides a crunchy texture and a very different point of acidity that elevates the flavor of the dish to another level.
What do I do if I don’t have a kitchen mallet to thin the meat?
If you don’t have a meat tenderizer or kitchen mallet, you can use the flat bottom of a heavy saucepan or a small frying pan. Always do it gently over the plastic so as not to break the fibers of the beef.
Is it a suitable recipe for low-calorie diets?
Absolutely. It is a preparation rich in lean proteins and healthy fats from olive oil, ideal for maintaining your figure in summer without going hungry.
Does any type of cheese work to accompany it?
The traditional recipe requires Parmigiano Reggiano or Grana Padano cheese in shavings. Its intense and salty flavor perfectly complements the freshness of the meat and lemon, so I do not recommend replacing it with soft or melting cheeses.
Related recipes you will love
If you want to continue enjoying summer, healthy dishes with all the spirit of Italian cuisine, I suggest you take a look at these options:
- Multicolor Caprese Salad: absolute Italian freshness for your hot afternoons.
- Melon salad with Iberian ham: a winning combination between sweet and salty that is super light.
Enjoy your beef carpaccio!
Cooking healthily has never been so easy or so delicious. This dish is going to become your best ally for those days of intense heat.
If you liked this recipe, I invite you to subscribe to my YouTube channel and Instagram. Leave a comment with your experiences when trying this recipe at home, I’d love to know if the sweet and sour pickle trick was a success!
Enjoy your meal!
The latest video recipes from my channel!
The card
Beef Carpaccio
Ingredients
- 100 g thinly sliced beef
- 15 g arugula
- 20 g parmesan shavings
- 1 medium sweet and sour pickle
- Extra virgin olive oil
- 1/4 lemon juice
- Salt
- Black pepper
Instructions
- Arrange the thin slices of beef to cover the base of a flat plate
- Finely dice the sweet and sour pickle
- In a bowl, mix a good drizzle of extra virgin olive oil with the salt and lemon juice
- Brush the surface of the meat with the prepared emulsion so it absorbs the flavor well
- Dress the arugula leaves with a few drops of the same emulsion
- Gently massage the arugula with your hands
- Place the dressed arugula in the center of the plate to create volume
- Scatter the diced pickle evenly over the meat
- Distribute the parmesan cheese shavings all over the plate
- Finish with a touch of freshly ground black pepper on top
Video
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