‘Thin’, Slightly Cured Carpaccio di Manzo

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Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

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You will need some sheets of greaseproof paper and a meat bat (a cleaver, mallet or even a child’s wooden hammer – you know, the one they bang their thumbs with when missing the pegs in holes).

Slice the meat as for ‘thick’ carpaccio. Lightly oil a sheet of greaseproof paper and season lightly. Arrange four slices of beef on this, at least 5 cm apart. Oil and season another sheet of paper and put the prepared side down on top of the meat. Gently bat the slices of meat until they have spread out to at least twice their former size. Repeat this procedure until all the meat is prepared. Refrigerate until needed. The seasoning will partially cure the meat and it holds for two to three days in the fridge.

Serve in the same way as ‘thick’ carpaccio or like bresaola, covering a plate with coarsely ground black pepper or a few drops of the Cep and Truffle Relish, or finely grated summer truffle.

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