We recommend pairing it with a full-bodied, structured white wine, like a South Tyrolean Chardonnay or a Friulian Sauvignon.
If you prefer a red wine, choose one with a moderate structure like a Valpolicella Classico.
Beef carpaccio with asparagus, Parmesan cheese and balsamic vinegar
The meat is the absolute protagonist of this dish; therefore, it is essential to choose it of the freshest and highest quality.
Chef Danilo Angè
Difficulty: easy
Method: 20
Chef Danilo Angè
Difficulty: easy
Method: 20
Method
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01 / Clean the asparaguses
cheese
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02 / Cut the asparagus and the Parmesan cheese
Prepare the meat
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03 / Prepare the meat
Prepare the seasoning
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04 / Prepare the seasoning
Serve the carpaccio
Remove the tough outer part using a potato peeler
Cut off the final part of the stalk
Wash the asparagus thoroughly
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05 / Serve the carpaccio
Cut the peeled asparagus into thin slices lengthways using a potato peeler
Cut flakes of Parmesan cheese using a potato peeler
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06 /
Check that the meat is free of excess fat, remove if necessary
Cut the meat into thin slices
Gently beat them with a meat tenderiser
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07 /
Chop the fresh marjoram leaves
Put the mustard in a bowl
Add salt and pepper
Add a trickle of extra virgin olive oil, emulsifying it with a whisk
Add the chopped marjoram leaves
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08 /
Place the slices of meat on serving plates
Place the asparagus slices
Add the Parmesan flakes
Drizzle with mustard oil
Finish off with a couple of drops of balsamic vinegar
Wine pairing
We do not recommend preparing beef carpaccio in advance.
Remember to buy meat that is lean and low in connective tissue, this is essential for the recipe.
Do not leave meat out of the refrigerator except for the time needed to prepare it so as not to encourage bacterial growth, which is very dangerous in the case of raw meat.
Pay attention to the cut of the slices: the pleasure of carpaccio lies also in the thickness of the slices, which must be very thin.
If you are cutting the piece yourself, check you do so when it is still cold, so it is more compact, and the slices do not fall apart.
Do not season the carpaccio too much: the meat is the protagonist; it should not be covered by too much oil or other seasoning.
If mat slices are leftover, avoid storing them raw for later consumption, as the risk of oxidation is very high. You can store them in the freezer, separated by baking paper, ready for a later preparation of a meat ravioli filling or meatballs.
The meat is the absolute protagonist of this dish; therefore, it is essential to choose it of the freshest and highest quality.
In addition to the rump, you can use other cuts like the knuckle, the fillet, or the sirloin, in any case very lean cuts, poor in connective tissue. Ask your trusted butcher for advice as they can tell you which cuts are available with the characteristics you need and, if you don’t have the manual skill or time, they can also cut the slices of meat for you.
If not in season, you can replace the asparagus with rocket leaves or thinly sliced white celery.
Traditional balsamic vinegar of Modena is a product of excellence: if not available in your area do not replace it with a poor-quality product, instead use an emulsion of extra virgin olive oil and mustard to season your carpaccio.
Ingredients for 4 people
600 g beef rump
400 g asparagus
A few leaves of fresh marjoram
20 g mustard
80 g of Parmesan cheese
A few drops of traditional balsamic vinegar of Modena
100 g extra virgin olive oil
Salt and pepper
Wine pairing
We recommend pairing it with a full-bodied, structured white wine, like a South Tyrolean Chardonnay or a Friulian Sauvignon.
If you prefer a red wine, choose one with a moderate structure like a Valpolicella Classico.
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