500 g of carpaccio, store-bought or 1 kg of cleaned and cut round steak or fillet mignon
For the sauce:
1/2 cup finely chopped parsley
6 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons capers, finely chopped
1 cup olive oil
3 tablespoons grated onion
to taste salt
shaved Parmesan cheese to taste
500 g of carpaccio, store-bought or 1 kg of cleaned and cut round steak or fillet mignon
For the sauce:
1/2 cup finely chopped parsley
6 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons capers, finely chopped
1 cup olive oil
3 tablespoons grated onion
to taste salt
shaved Parmesan cheese to taste
To prepare carpaccio at home: Wrap the meat in transparent plastic wrap
Place it in the freezer until the meat is frozen but not rock-hard
Remove from the freezer and slice the meat as thinly as possible (use a food processor)
Separate the slices of meat with transparent plastic wraps
Return to the freezer until serving time
Prepare the sauce: Mix all ingredients well
About 20 minutes before serving, arrange the slices of meat on a large platter or directly in individual plates
Drizzle with sauce to taste and sprinkle with Parmesan cheese
Serves 20 people
Note: Carpaccio can also be purchased pre-made at specialty meat shops.
