Beef Carpaccio with Rocket and Grana Padano PDO Shavings
Difficulty Easy
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Preparation  15 min
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Servings for  4 per.
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Beef carpaccio is one of the most loved dishes in Italian cuisine, thanks to its simplicity and ability to showcase high-quality ingredients. Fresh, light and refined, beef carpaccio is especially ideal during spring and summer, when quick yet flavourful dishes are most appealing. In this version, the delicate flavour of the beef is paired with the slightly peppery note of rocket and the savoury richness of shaved Grana Padano PDO, creating a perfectly balanced combination of flavours and textures.
Ingredients
Thinly sliced beef fillet, 400g
Grana Padano PDO, 80g Fresh rocket, 100g
Juice of 1 lemon
Taggiasca olives in brine, to taste
Extra virgin olive oil, 3 tbsp
Pink peppercorns, to taste
Salt, to taste
Method
Arrange the thin slices of beef on a large serving plate or divide them directly between individual plates, taking care not to overlap them.
Wash and dry the rocket thoroughly, then scatter it evenly over the beef.
Dress with lemon juice, extra virgin olive oil, a pinch of salt and a grind of black pepper.
Add thin shavings of Grana Padano PDO and the Taggiasca olives. If desired, finish with a few pink peppercorns for an aromatic touch.
Leave the carpaccio to rest for 5 minutes before serving, allowing the beef to absorb the dressing more fully.
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