Carpaccio

Buongiorno, ragazzi!

We continue the Italian theme.

Difficulty: 1/10
Cooking time: 10 min. + 2 hours marinating
Number of servings: 2-3

Ingredients:

• Beef tenderloin, 250 gr.
• Lemon, 1/2
• Parmesan cheese, 50 gr.
• Salad (it's better to use arugula)
• Olive oil, 40 ml
• Balsamic vinegar, 40 ml
• Black pepper
• Dried Oregano and Basil
• Salt

The most important thing in carpaccio-thinly cut meat. The easiest way to do this is when the piece is slightly frozen:

Just like this:

Take a large plate, which will subsequently serve our carpaccio, squeeze out a third of lemon, pour a third of vinegar, a third of oil and pour out a third of salt, herbs and pepper:

Stir and smear:

Now carefully spread the meat on a plate:

Mix remaining oil, vinegar, spices and liberally pour the meat on top:

The main thing is that there is not a single piece, not covered with sauce.

Usually the meat is served immediately, but we just in case cover it with cling film and leave for two hours to marinate. Decorate with salad, sprinkle with grated Parmesan and put on the table:

Bon appetit!