Carpaccio Rucola and Parmigiano - Chef Recipe by Fabio Stefanelli

Carpaccio Rucola and Parmigiano - Chef Recipe by Fabio Stefanelli


100g Black Angus beef fillet
30g kale - fried
50g Parmesan
10 Sicilian Capers - fried
30g wild rocket
30g truffle mayonnaise
1 Tbs truffle oil
Salt to taste
Black pepper to taste


Enclose the beef tightly in plastic wrap and freeze for 30 minutes. Unwrap and slice very thinly, using a sharp knife.

Place the slices of beef between sheets of plastic wrap and flatten them out with a rolling pin.

Arrange slices of beef on a serving plate and drizzle with oil. Season well with sea salt and freshly ground black pepper.

Scatter with fried capers, fried kale, shaved Parmesan, truffle mayonnaise and rocket to finish.

Recipe provided by La Favola

Photo Credits: Paper Phoenix

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