Carpaccio "Di Manzo"

Description

One of the most popular recipes of Italy.

Ingredients

Beef

600 g
Sauce

3 Tbsp
Olive oil

3 Tbsp
Salt
Black pepper
Lemon juice

1.5 Tbsp
Capers

1 tsp
Cucumber

1 piece
Arugula
Green olives

Cooking

Beef tenderloin wash, dry, cleaned from the films and tendons.

Cut "book". Cover with cling film. To beat to 0.8-0.5 cm thick, try to give the piece a rectangular shape.

If prepared pesto no, it's very easy to cook for 1 minute. A bundle of Basil wash, dry.

Nuts to fry. Grate the cheese or break into small pieces. Blend it in a blender with a bundle of Basil, a handful of cashew nuts (or any other), a handful of Parmesan cheese clove of garlic, 30-40ml of olive oil of the highest quality. Season with a little salt and pepper. I add a little white balsamic.

To brush the meat with pesto sauce.

To braid the loaf, roll up in plastic wrap.

Roll up in foil and put in the freezer for 3-4 hours.

Cut carpaccio thin slices. Serve with capers, olives, arugula and lemon. Eat the carpaccio with arugula, sprinkled with his good quality olive oil, water with lemon juice, salt and pepper. Serve with capers, olives and pickled cucumber.

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