Roast Beef Carpaccio with Arugola and Shaved Parmigiano Cheese - Recipe
If you're looking for a fresh, quick and easy appetizer, Roast Beef Carpaccio with Arugola and Shaved Parmigiano Cheese is the perfect pic! A layer of thinly sliced meat topped with fresh veggies, few lemon drops and mouthwatering Parmigiano Cheese. This quick and easy to prepare dish will transform your dinner table into a paradise.
Stats:
- Level: Easy
- Preparation time: 30 minutes
- Total time: 90 minutes
- Yield: 6 servings
Ingredients:
Roast Beef (thin)
12 slicesArugula
1 cupParmigiano Cheese (shaved)
Carrots (julienne or shaved)
1Zucchini (julienne or shaved)
1Lemons
1Extra Virgin Olive Oil
2 tbspsSalt
to tasteBlack Pepper Corns
to taste
Cooking Directions:
On a large serving tray or baking pan lay the cold rare roast beef slices in a single layer, overlapping them just on the edges.
Sprinkle some salt, freshly ground black pepper corn and the juice of half lemon on top of the layered roast beef.
Using vegetable peeler or V-slicer and working from top to bottom of each zucchini and carrot, slice the veggies into thin ribbons about 1 inch wide.
Lay some of the arugula and the shaved or julienne zucchini and carrots on top of the meat.
Dress with a small amount of extra virgin olive oil.
Shave some Parmigiano cheese and use it to garnish your Roast Beef Carpaccio with Arugola, carrots and zucchini.
Serve the Roast Beef Carpaccio with Arugola and Shaved Parmigiano Cheese immediately or let marinade to gain flavor refrigerated for up to 24 hours.
Tips:
Instead of sliced roast beef, beef pastrami or sliced turkey can be used with excellent results.
