Carpaccio di manzo

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Carpaccio di manzo

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Adjust Servings:
400 g Beef tenderloin
100 g Parmesan cheese in flakes
100 g Arugula
for the sauce
70 g Lemon juice
100 ml Extra virgin olive oil
to taste Table salt
to taste Pepper black pepper

Nutritional information

2 g
30.7 g
33.4 g
0.5 g
90 mg
535 mg

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  • for the sauce



Carpaccio di manzo with arugula and grana cheese is a quick and easy to prepare second course that does not need any cooking, which is why it can be defined as a fresh summer dish. It consists of very thin slices of raw meat, usually beef or veal, which are arranged on a serving dish, sprinkled with arugula and parmesan cheese flakes and seasoned with oil, lemon, salt and pepper.

Ideal to enjoy in summer, accompanied by a fresh salad. Carpaccio was invented by Giuseppe Cipriani, founder of the famous Harry’s Bar in Venice, who in this wonderful city, in 1950, prepared this dish for the first time during a pictorial exhibition on the artist Vittore Carpaccio, to meet the needs of Countess Amalia Nani Mocenigo, who unfortunately was forced to follow a diet that prevented her from eating cooked meat.

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To prepare the Carpaccio di manzo with arugula and parmesan cheese, start with the sauce; squeeze the lemons [1] and place the strained juice in a bowl [2]: add the oil [3],


the salt and ground pepper [4-5], then emulsify the sauce with the help of a whisk [6].


Once ready [7], place the sauce in a dispenser. Lay the arugula on a serving plate, spreading it evenly [8], cut the meat into very thin slices with the help of a meat slicer and spread it over the arugula [9].


Add the cheese flakes [10] as well, then finish with the sauce [11] and a few lemon slices, and finally you can serve and enjoy your Carpaccio di manzo with arugula and parmesan cheese [12].



- We recommend eating the Carpaccio di manzo with arugula and parmesan cheese at the time. You can store it for up to 1 day.

- Want to add an extra kick to your sauce? Try adding a tablespoon of mustard or mayonnaise as well. Also, if you prefer, you can let the meat season with the sauce by marinating it for about ten minutes (or more, according to taste) in the refrigerator: proceeding in this way, however, the meat will lose its natural pinkish color, giving way to the color of the cooked meat. After the marinating time has elapsed, remove the carpaccio from the refrigerator, add the arugula, grana flakes and serve, bringing the oil, pepper and salt to the table as well, so that diners can add more seasoning as they like!

- For safe consumption of raw meat, it is recommended to buy very fresh meat and not to consume it if any changes in color or odor are noticed.


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