RomanItalian
Beef Carpaccio
by Cucina con Ruben · 548K subscribers on YouTube
A fresh and flavorful beef carpaccio with marinated tomato, rocket pesto, and crunchy croutons. A perfect no-cook dish for summer.
- Difficulty
- medium
Ingredients
16 items- 500 gPulcio di Manzo (o Scamone)Beef cut: pulcio (sirloin tip) or scamone (top sirloin), ask your butcher.
- 1 pcsOxheart TomatoLarge, meaty tomato; also known as oxheart tomato.
- Tropea Red OnionRed Tropea onion, sliced thinly; to taste.
- Pine NutsPine nuts: some for pesto, some for garnish.
- BasilFresh basil leaves, for tomato and garnish.
- ArugulaRocket (arugula): for pesto and garnish.
- LemonLemon juice, for the pesto.
- BreadBread, cut into small cubes for croutons.
- Extra Virgin Olive OilExtra virgin olive oil: for the base, pesto, and croutons.
- SaltSalt, to taste.
- PepperBlack pepper, freshly ground, to taste.
- ButterButter, for frying croutons.
- Seed OilSeed oil, for frying croutons.
- Garlic1 clove of garlic, for croutons.
- Aromatic Herbs(optional) — Aromatic herbs (rosemary, thyme, etc.) for croutons; optional.
- Sale Nero(optional) — Black salt, for garnish; optional.
Method
- Slice the cuor di bue tomato very thinly using a serrated knife. Arrange the slices on a serving dish with a drizzle of olive oil, salt, pepper, and torn basil leaves. Let it marinate while you prepare the rest.
- Make the rocket pesto: in a blender, combine rocket leaves (reserve some for garnish), pine nuts (reserve some for garnish), salt, pepper, a splash of lemon juice, olive oil, and a couple of ice cubes. Blend until smooth and slightly foamy.
- Prepare the croutons: cut bread into small cubes. In a pan, heat a mixture of butter, seed oil, and olive oil with a clove of garlic and aromatic herbs. Fry the bread cubes until golden and crunchy. Remove and drain.
- Prepare the beef: take a piece of cleaned beef (pulcio or scamone), trim any connective tissue, and slice into thin slices. Place each slice between two sheets of plastic wrap and gently flatten with a meat mallet or a heavy pan until very thin.
- Assemble the dish: place the beef slices over the marinated tomato base. Drizzle with a little olive oil and a pinch of pepper. Optionally, sprinkle some black salt (for presentation). Drizzle the rocket pesto over the beef.
- Garnish with the reserved pine nuts, croutons, and fresh rocket leaves. Serve immediately.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
