Beef Carpaccio Smaranina sliced

HK$110

Pack of

The Carpaccio Meat is a specialty of Northern Italy; it is perfectly served raw, cut very thin.

Our carpaccio is carefully selected in Vicenza province from artisanal butchers who work meat obtained from a female bovine which, at the time of slaughter, is relatively young (between 15 and 22 months) and has never given birth.

The best way to eat is to drizzle with a stream of extra virgin olive oil, and with a few ultra-thin slices lemon or chopped capers; or Parmesan cheese and arugula.

More about Levoni Spa

CARPACCIO WITH BEEF, ARUGULA AND GRANA:

It is a quick and easy dish to prepare that does not require any cooking that can be defined a fresh summer dish: Prepare the citronette sauce squeezing lemons and placing the filtered juice in a bowl: add the oil, salt and ground pepper, and then emulsified the sauce with a fork. Divide the meat slices and place them on serving plates, sprinkle each dish with the sauce citronette, then sprinkle each dish with 25 g rocket leaves and 25 g Grana or Parmigiano.

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