Carpaccio

Name: Carpaccio
Ingredients: 1.5 kg of carpaccio (store-bought); For the sauce; 1/2 cup finely chopped onion - 120 g; 2/3 cup capers, rinsed and coarsely chopped - 120 g; 1 1/4 cups freshly squeezed lemon juice - 300 ml; 1 2/3 cups water - 400 ml; 1 1/4 cups olive oil or oil - 300 ml; 1 cup fresh parsley, chopped - 80 g; Salt and black pepper to taste; To sprinkle over; 4 cups grated Parmesan cheese - 400 g

1
1.5 kg of carpaccio (store-bought)
2
For the sauce
3
1/2 cup finely chopped onion - 120 g
4
2/3 cup capers, rinsed and coarsely chopped - 120 g
5
1 1/4 cups freshly squeezed lemon juice - 300 ml
6
1 2/3 cups water - 400 ml
7
1 1/4 cups olive oil or oil - 300 ml
8
1 cup fresh parsley, chopped - 80 g
9
Salt and black pepper to taste
10
To sprinkle over
11
4 cups grated Parmesan cheese - 400 g

Ingredients

1
1.5 kg of carpaccio (store-bought)
2
For the sauce
3
1/2 cup finely chopped onion - 120 g
4
2/3 cup capers, rinsed and coarsely chopped - 120 g
5
1 1/4 cups freshly squeezed lemon juice - 300 ml
6
1 2/3 cups water - 400 ml
7
1 1/4 cups olive oil or oil - 300 ml
8
1 cup fresh parsley, chopped - 80 g
9
Salt and black pepper to taste
10
To sprinkle over
11
4 cups grated Parmesan cheese - 400 g

Directions

1
Arrange the carpaccio slices (still frozen) on a serving platter
2
In another bowl, combine all the sauce ingredients
3
Place the grated Parmesan cheese in yet another bowl
4
To serve each portion, take a slice of carpaccio, add some sauce, and sprinkle with Parmesan cheese.

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