Recipe Overview
A refined Italian carpaccio built from paper-thin beef tenderloin, a crisp Parmigiano Reggiano basket, peppery wild arugula and a bright lemon–extra virgin olive oil dressing.
Chef Notes
Keep the beef very cold for clean slicing, pound gently between plastic, and plate close to service. Form the Parmigiano basket while the cheese disk is still warm and pliable.
Connected Experience
Serving changes update ingredient quantities, inventory preview and labor cost per serving. Published ingredient identities are registered through the shared Tuscany Cuisine ingredient engine.
Ingredients
Base recipe = 2 servings. Minimum production = 2 servings.
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Beef Tenderloin — 85 g, sliced and pounded thinBEEF-TENDERLOIN-001
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Fresh Lemon Juice — 50 g, freshly squeezedFRUIT-CITRUS-LEMON-FRESH
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Parmigiano Reggiano — 100 g, finely gratedTC-DAIRY-PARMIGIANO-REGGIANO
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Wild Arugula — 57 g, washed and driedPRODUCE-ARUGULA-WILD
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Extra Virgin Olive Oil — 15 gOIL-0001
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Sea Salt
Black Pepper
— 2 g, season to taste
SPICE-SALT-BLACKPEPPER-001
Preparation
Minimum production timing: 18 active prep min · 0 passive min · 5 cook min · 6 plating min · 6 cleanup min.
- 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.
Service Suggestions
- Serve immediately after dressing.
- Keep plates chilled and beef cold until plating.
- Build the Parmigiano basket close enough to service that it remains crisp.
Dietary / HACCP Notes
Gluten-free when prepared with clean equipment. Contains milk. Raw beef requires strict cold-chain control, approved sourcing, sanitary slicing equipment and immediate refrigerated holding until service.
Nutrition (per serving, estimate)
| Calories | 360 kcal |
| Protein | 28 g |
| Carbohydrates | 4 g |
| Fat | 26 g |
| Fiber | 1 g |
| Cholesterol | 70 mg |
| Sodium | 520 mg |