Recipe: Antipasti – Capaccio

Antipasti – Capaccio 500 g beef fillet Mayonnaise 1 egg yolk 3 tsp dijon mustard 3 tbsp lemon juice 2 drops Tabasco sauce 75 ml olive oil 1 tbsp cream To Serve rustic bread 2

Antipasti – Capaccio

  • 500 g beef fillet

Mayonnaise

  • 1 egg yolk
  • 3 tsp dijon mustard
  • 3 tbsp lemon juice
  • 2 drops Tabasco sauce
  • 75 ml olive oil
  • 1 tbsp cream

To Serve

  • rustic bread
  • 2 tbsp capers (rinsed)
  • salt (to taste)
  • freshly ground black pepper (to taste)
  • parmesan cheese (shaved into thin slices with potato peeler)
  • Rocket leaves
  1. Place the fillet into the freezer for about 1 hour or until it is firm enough to handle

  2. Use a sharp knife to cut the meat into paper thin slices

  3. Cover 4 serving plates with a thin, even layer of the sliced fillet

Mayonnaise

  1. Blend the egg yolk, mustard, lemon juice and Tabasco sauce together in a bowl

  2. Add the olive oil in a thin stream, whisking continuously until the mayonnaise thickens

  3. Whisk in the cream, season to taste and drizzle over the Carpaccio

To Serve

  1. Sprinkle with the capers

  2. Place the fresh rocket and shaved parmesan on top

  3. Serve with rustic bread

Alternatively, instead of a mayonnaise, you can serve the Carpaccio with a simple vinaigrette

Simple Vinaigrette

  • 100 ml olive oil
  • 50 ml white wine vinegar
  • 30 ml lemon juice
  • salt and pepper (to taste)
  1. Mix the olive oil with the white wine vinegar and lemon juice

  2. Season with salt and pepper

  3. Sprinkle over the salad

Leave a Reply

Your email address will not be published. Required fields are marked *