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Carpaccio of beef
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 2008
Another great reviver, this dish was invented by Harry, of the Cipriani in Venice, to bring back to life guests who had overindulged in his Bellinis!. If you almost freeze the meat first you will be able to cut it very thinly.
Ingredients
500 g - good olive oil
- salt and pepper
- juice of
1
Method
With a sharp knife, very finely slice the beef and lay it on a dish or individual plates. Pour on a good helping of olive oil and season with salt and pepper. Pour over the lemon juice and, just before serving, decorate with the capers.
Serve with good bread and/or a rocket salad.