Beef Carpaccio with Parmesan Basket

Ingredients

• 3 oz beef tenderloin
• Juice of 1 lemon
• 1 cup finely grated Parmigiano Reggiano
• 2 oz wild arugula
• Extra virgin olive oil
• Sea salt and freshly cracked black pepper

Preparation

1. In a non-stick pan, sprinkle Parmigiano to form a thin disk; when lightly golden, flip briefly and drape over a ramekin to shape a basket.
2. Pound beef slices between plastic wrap until paper-thin; arrange on a chilled plate.
3. Toss arugula with lemon juice, olive oil, salt, and pepper; place inside the cheese basket.
4. Finish with shaved Parmigiano and a drizzle of lemon–olive oil emulsion.

🍷 Wine Pairing

Villa Bucci Riserva Verdicchio 2017 — floral, almond, and mineral notes that brighten the lemon and complement the Parmigiano.

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Nutrition Facts (per serving)