Cityscape Eating @
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Category Eating @

Carpaccio

Recipe from Saggion di vino

600 g beef fillet, well trimmed
1 shallot, finely diced
1 cup Colonna Grandverde extra virgin olive oil
2 tbsp Romulo salted capers, rinsed and drained
4 Ortiz anchovies
1 sprig Italian parsley, chopped
Small block Parmigiano Reggiano, shaved

Method:
Roll the trimmed fillet tightly in cling-film, twist both ends to form a log. Place into the freezer until the outside has become firm but the meat is not frozen through (approximately one hour). In the meantime, prepare the topping: dice shallot and anchovies, rinse capers thoroughly and drain, chop parsley. To serve: Remove the fillet from the freezer. Cut the meat with a long razor-sharp thin-bladed knife into thin slices. Arrange the slices, overlapping, in a circle directly on 4 medium-sized plates, covering the surface completely. Lace each Carpaccio with the olive oil, scatter with shallot, capers, anchovies and parsley. For the final touch, use a potato peeler to cut shavings from a block of Parmigiano Reggiano. Serve with bread.

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Guest 21 October 2017