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Crostone di Carpaccio: Open-Faced Carpaccio Sandwich
Recipe courtesy David Rocco
- Total Time:
- 19 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- 9 min
- Level:
- Easy
- Yield:
- 4 servings
Ingredients
- 1/4 cup/50 ml extra-virgin olive oil
- 2 cloves garlic, peeled and sliced
- 2 pounds/1 kg thinly sliced beef tenderloin, pounded thin
- Salt
- 1/4 cup/50 ml white wine
- Small bunch rucola (arugula or rocket)
- Parmigiano shavings, as much as you need
- 8 slices country bread, toasted
Directions
In a saucepan, heat up 2 tablespoons olive oil. Add the garlic and cook for 1 minute to flavor up the olive oil. Rip the beef tenderloin into the pan. Add salt and white wine. Cook until partially cooked.
In a salad bowl, add the rucola, salt, and the remaining olive oil. Mix well.
Top the bread slices with the rucola, Parmigiano shavings, and beef.
© Recipe courtesy David Rocco