How To make Carpaccio
1 lb BEEF FILET
1/2 c EXtrA VIRGIN OR VERY
1 x LIGHT OLIVE OIL
1/2 c LEMON JUICE
1/4 c RED WINE
1 T FRESH SHALLOTS, MINCED
2 T DRAINED CAPERS
2 T CALVERT'S CEDAR StrEET GARLI
2 T CHOPPED PARSLEY
1 x SALT
4 oz FRESH MUSHROOMS, CLEANED AND
2 T FRESHLY GRATED PARMESAN CHEE
Trim fat from beef, wrap in foil, and place in freezer for 30 minutes to facilitate slicing. While meat is in freezer, make sauce by combining lemon juice, wine, shallots, capers, mustard, and parsley. Gradually whisk in olive oil by pouring in as a small stream. Add salt and mushrooms and toss. Refrigerate for at least 20 minutes. Remove meat from freezer and with a very sharp thin knife slice on a diagonal into paper thin slices. Place beef slices on platter or individual plates. Top with sauce with additional sauce served on the side. Sprinkle parmesan cheese over the filet slices. Serves 2 as an entree, and 6 as an appetizer.
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Tomato Carpaccio - Easy, Delicious, Elegant & CHEAP!
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EASY TOMATO CARPACCIO RECIPE:
1 big burrata (If you are making this as a main dish it should be 1 burrata per person)
2-4 big tomatoes of choice (If you are making this as a main dish count two-three tomatoes per person)
1 bunch of parsley
4 garlic cloves
50 ml - 100 ml extra virgin olive oil
Juice from ½ - 1 lemon
Salt
Black pepper
1 lemon (the zest)
1 Lime (the zest)
1) Chop parsley and the garlic cloves roughly and add it to a blender.
2) Now squeeze the lemon juice in the blender and make sure not to get any lemon seeds in the blender.
3) Pour about 50 ml of olive oil into the blender and add black pepper and a pinch of salt.
4) Blend the whole thing into a pesto-like consistency. If the blender can't blend it just add some more olive oil. After blending it, taste if you wanna add more salt, pepper or lemon juice before you set it aside. (The flavour of the oil can be a little too pungent, but that's good since we are gonna add it on top of the cheese).
5) Now slice your tomatoes into thin slices. This is easily done with a very sharp knife.
6) Place the tomatoes on a plate so that it cover the bottom.
7) Grab the burrata and break it apart over the plate. Try and place the pieces so that it looks decorative.
8) Now add your delicious parsley oil over the salad and ground some black pepper on top.
9) Zest the lemon and lime over the plate to add freshness and some more color to the plate.
10) If you feel like it, you can add a little olive oil on top before enjoying the easiest tomato carpaccio ever.
This CARPACCIO Recipe is Next Level
RECIPES here --
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How to Prepare Beef Carpaccio
Learn how to prepare Beef Carpaccio
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Beef Carpaccio
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Brad Green's Carpaccio of Beef
Owner of Green's Steakhouses in London, Essex & Berkshire, Brad Green, makes an easy Carpaccio of Beef from his home kitchen. Great for a dinner party starter. All trimmed wastage can go into the next carpaccio.
You will need:
210g Fillet of Beef
1 Raddish
50ml White Wine Vinegar
Chive Stem
Capers
Samphire
For the Mustard Mascarpone:
250g Masarpone
2 tsp Whole Grain Mustard
1 tsp Olive Oil
Lemon zest to taste
How to make Beef Carpaccio with Gennaro Contaldo
As part of JamieOliver.com's Amalfi cookbook series Italian food legend Gennaro Contaldo shows you how to make the perfect Beef Carpaccio.
For more nutrition info, click here: