Recipe Overview
Elegant beef carpaccio with Parmigiano Reggiano cheese basket and arugula lemon dressing. This completed page keeps the recipe beautiful for visitors and structured for Tuscany Cuisine search, menu building, and live inventory.
Why This Page Matters
This appetizer is now searchable, printable, scalable, and connected to the Menu Builder with embedded JSON blocks.
Connected Experience
Recipe content, nutrition, wine pairing, and inventory data are aligned in one consistent page structure.
Ingredients
- 85 g beef tenderloin, sliced and pounded thin
- 50 g fresh lemon juice
- 100 g finely grated Parmigiano Reggiano
- 57 g wild arugula
- 15 g extra virgin olive oil
- 2 g sea salt and freshly cracked black pepper
Preparation
- Melt grated Parmigiano in a non-stick pan to form a thin disk; flip briefly, then drape over a ramekin to shape a basket.
- Pound beef slices between plastic wrap until paper-thin and arrange on a chilled plate.
- Toss arugula with lemon juice, olive oil, salt, and pepper; place inside the cheese basket.
- Finish with shaved Parmigiano and a drizzle of lemon–olive oil emulsion.
Menu Builder Ready
This appetizer is wired with recipe metadata, menu card data, inventory mapping, and search metadata for the Tuscany Cuisine digital menu system.
Service Note
Prepare mise en place carefully and plate close to service for the best texture and presentation.
Search + Pairing Note
This page can now be found by recipe name, ingredient, nutrition value, protein, technique, and wine pairing.
| Calories | 360 kcal |
| Protein | 28 g |
| Carbohydrates | 4 g |
| Fat | 26 g |
| Fiber | 1 g |
| Cholesterol | 70 mg |
| Sodium | 520 mg |