Carpaccio Plate Recipe

Carpaccio, an Italian snack made by slicing raw beef very thinly, is now also prepared with vegetables and fish such as salmon.

At Eataly Istanbul, the carpaccio plate blended with Italian arugula rucola and shaved parmesan cheese is delicious with a sauce consisting of olive oil and freshly squeezed lemon juice. You can also try other Eataly Istanbul recipes, from starters to desserts, whose recipes we got from the chefs in the shoot we held exclusively for Yemek.com .

How to Make Carpaccio Plate Recipe?

• Place the beef tenderloin to be prepared for carpaccio in the freezer for 30 minutes to cool it.
• For the sauce; Mix olive oil, freshly squeezed lemon juice, sea salt and freshly ground black pepper in a small bowl with a whisk.
• After removing the leaf parts of the arugula, wash it in plenty of water and dry it with a paper towel.
• Spread about 35-40 grams of arugula leaves on a flat serving plate. After slicing the beef thinly, place half of it on a serving plate.
• Arrange the remaining arugula leaves on the plate and cover them with the remaining sirloin that you set aside.
• Serve the carpaccio plate, drizzled with the sauce mixture you prepared, with finely shaved parmesan cheese without delay. Share with your loved ones.