Carpaccio di manzo
Some types of antipasti are compulsory in Italy. Like a carpaccio di manzo with Parmesan and lemon dressing.
Carpaccio di manzo hit international culinary fame, when it was served to the rich and famous at Harry’s bar in Venice. In other parts of the world these ultra thin slices of raw beef filet can be hard to find and pay, but in Italy 100 g freshly cut carpaccio cost less than a euro, so there’s no excuse for not feasting on the treat on a daily basis. Along with other classic Italian starters such as mozzarella and tomato salad or prosciutto and melon.
The salumeria version of carpaccio di manzo is a little more dry and less bloody than a fresh from the butcher serving, yet it is soft and melt-in-the-mouth-mellow compared to the air dried bresaola. Both types of processed meat can, however, be served with this dressing and grissini breadsticks as a divine starter.
200 g carpaccio di manzo
50 g Parmesan
1 tsp mayonnaise
1 tbsp olive oil
Juice of ½ lemon
Stir drops of olive oil into the mayonnaise till it thickens.
Add lemon juice to make a tangy, runny dressing.
Arrange slices of carpaccio on a serving dish.
Drizzle dressing over the meat.
Shower with thin slices of Parmesan, and your carpaccio di manzo is ready to serve.