15-06-2012
Beef Carpaccio with arugula and Parmiginao Reggiano
Ingredients
2 sicilian Lemons
200g of Beef Carpaccio sliced
2/3 spoons of Extra Virgin Olive Oil
Arugula 2 bundles
100g of Parmigiano Reggiano
Directions
Prepare a dressing adding Lemon juice, Extra Virgin Olive Oil. Place the thin slices of beef on the serving plate, cover with arugula and the dressing. Put some Parmigiano shavings on top.
A simple dish, fast to prepare but full of taste.
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