Carpaccio is originally a dish of thinly sliced raw bullet steak with a refined dressing. It is often served as an appetizer. Today there are many varieties, with ingredients such as raw tuna, marlin, salmon and veal steak.
Ingredients for Carpaccio:
thinly sliced bullet steak
arugula and lollo rosso
grated Parmesan cheese
How to make Carpaccio:
Have the beef steaks cut by the butcher. He can do that on his cutting machine.
If you want to do it all yourself, you can buy a piece of bullet steak.
Thinly slice the meat and carefully drip the slices under a sheet of plastic.
Make a nice dressing of the balsamic vinegar, the oil, salt and freshly ground pepper.
Drape the steaks on a platter and drizzle the dressing over them.
Sprinkle some (roasted) pine nuts over the meat and garnish the dish with arugula, a slice of tomato and a dash of lollo rosso.
Serve with grated or sliced Parmesan cheese.
You can also sprinkle the cheese directly over it.