Extra Virgin

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Recipe for beef carpaccio with capers and parmesan cheese

OIL USES: Marinate

INGREDIENTS

SERVINGS: 4
  • 1 beef sirloin
  • 1 cup rocket
  • 0.5 cup Grana Padano parmesan cheese
  • 0.5 cup
  • 4 tablespoon Goya Extra Virgin Olive Oil
  • 1 teaspoon salt and freshly ground black pepper
  • 0.5 juidce of half a lemon

PREPARATION

1
Clean the sirloin, removing any rib or fiber which the meat may contain.
2
Once clean, place on plastic wrap, rolling it so that it is round, as if it were a candy. Put it in the freezer for approximately two hours, or until it is hard but not fully frozen, so that it can then be cut easily.
3
While the meat is freezing, season the rocket with oil, salt and lemon.
4
Once the sirloin is frozen, remove the plastic wrap and slice it into very fine strips. On the plate on which it will be served, put a dash of extra virgin olive oil, a little salt and freshly ground black pepper.
5
Next, add the slices of meat, completely covering the plate.
6
Cut the shavings of parmesan cheese that will be placed on the meat along with the rocket and capers to add a little flavor.
7
As a final touch, add a little more extra virgin olive oil, a little salt and freshly ground black pepper.

Extra Virgin

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