Classic Carpaccio
Description
Suitable both for holidays and everyday meals. I learned the recipe for classic carpaccio from an Italian woman who lived next door to us. She told me an amazing story about the origin of this dish that amazed me. Traditionally, carpaccio is served in Italy for any celebration. It doesn't take much time, but there are still plenty of secrets to preparing this dish. I'll tell you about the main ones in my recipe. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare the meat, pat it dry with a paper towel, wrap it in plastic wrap, and place it in the freezer for 1 hour; wash the arugula and leave it on a paper towel to remove excess moisture.
- 2
Step 2
Cut the meat into thin slices 3 to 6 mm thick. Lightly pound each piece with a meat mallet.
- 3
Step 3
Place the meat on the plate you will use to serve the appetizer. In the center of the dish, put a salad dressed with vinegar, mustard, salt, olive oil, and lemon juice.