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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'

Difficulty: easy

Method: 20'

Chef Danilo Angè

Difficulty: easy

Method: 20'

Difficulty: easy

Method: 20'

Method

  1. 01 / Clean the asparaguses

    cheese

  2. 02 / Cut the asparagus and the Parmesan cheese

    Prepare the meat

  3. 03 / Prepare the meat

    Prepare the seasoning

  4. 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

  5. 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

  6. 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

  7. 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

  8. 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 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.

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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