Recipe courtesy of David Rocco
Episode: Sfizi
Crostone di Carpaccio: Open-Faced Carpaccio Sandwich
Total:
19 min
Prep:
10 min
Cook:
9 min
Yield:
4 servings
Level:
Easy
Total:
19 min
Prep:
10 min
Cook:
9 min
Yield:
4 servings
Level:
Easy
Total:
19 min
Prep:
10 min
Cook:
9 min
Yield:
4 servings
Level:
Easy

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.

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