Carpaccio

Carpaccio is originally a dish of thinly sliced raw bullet steak with a refined dressing. It is often served as an appetizer. Today there are many varieties, with ingredients such as raw tuna, marlin, salmon and veal steak.

thinly sliced bullet steak

balsamic vinegar

olive oil

salt

pepper

arugula and lollo rosso

pine nuts

grated Parmesan cheese

Have the beef steaks cut by the butcher. He can do that on his cutting machine.

If you want to do it all yourself, you can buy a piece of bullet steak.

Thinly slice the meat and carefully drip the slices under a sheet of plastic.

Make a nice dressing of the balsamic vinegar, the oil, salt and freshly ground pepper.

Drape the steaks on a platter and drizzle the dressing over them.

Sprinkle some (roasted) pine nuts over the meat and garnish the dish with arugula, a slice of tomato and a dash of lollo rosso.

Serve with grated or sliced Parmesan cheese.

You can also sprinkle the cheese directly over it.