Beef Carpaccio with Parmesan, Pesto and Goat Dung

 

Beef Carpaccio with Parmesan, Pesto and Goat Dung

 

This week I chose to present a recipe that I really like: the beef carpaccio. This is a recipe that you can enjoy as an appetizer, a starter or a main course.

 

 

Time: 30 minutes

Ingredients: (for 4 people)

  • 500 grams of beef (fillet or rump)
  • 1 yellow lemon
  • Parmesan piece
  • Sea Salt
  • Big pepper
  • Capers
  • Two goat’s cheese
  • 2 loaves of bread
  • Olive oil
  • Pesto sauce (if you have time, prepare it at home)
  • Some lettuce leaves (if possible rocket)
  • Thyme
  • Basil
  • 2 slices of coppa
  • Honey

 

Preparation:

  1. vert-de-vin-carpaccio-boeuf (1)Put  the meat in the freezer meat during 1h30/2h
  2. Squeeze the lemons and strain the juice to remove bits of pulp and seeds
  3. In a bowl mix 2 tablespoons of lemon juice with 4 tablespoons olive oil , 3 grinds of salt and 3 grinds pepper
  4. Mix well to homogenize
  5. Using a vegetable peeler cut thin slices of Parmesan cheese. Then book
  6. Using a brush, brush the plate with seasoning (lemon, oil, salt, pepper)
  7. Remove the meat from the freezer and cut it into thin slices. To cut you can either simply ask your butcher to use a carving knife (if the blade is convoluted) use a ham slicer. Small tip when sliced ​​too thick you can catch up by putting flat. Cover with plastic wrap and flatten slightly with a rolling pin.
  8. Put them on plates
  9. Brush them with new seasoning
  10. Cut two dung
  11. Cut the toast into 4 triangles
  12. Place a dab of honey on each toast
  13. Drop half goat cheese
  14. Sprinkle with thyme and bake
  15. Cut into thin slices coppa
  16. Grill them without fat in a pan. Then reserve them.
  17. Finely chop the basil leaves
  18. Sprinkle carpaccio with basil and the parmesan crisps coppa and some capers
  19. Put some salad on the plate and toast topped with goat cheese
  20. Put 2 teaspoons of pesto on each plate
  21. Enjoy!

 

Side food and wine pairing:

Well, actually there is a wide choice for the pairing:

  • Brunello di Montalcino (Red – Tuscany – Italy)
  • Cotes de Bourg (Bordeaux Red)
  • Costière de Nîmes  (Red)
  • Cotes de Castillon (Bordeaux Red)
  • Saint-Emilion (Bordeaux Red)
  • Bordeaux (Bordeaux Red)
  • Merlot of Sonoma  (Red – California)
  • Zinfandel of Central Coast (Red – California)
  • Bordeaux Clairet (Bordeaux)
  • Chablis (white Burgundy)
  • Côtes de Provence (Rosé – Provence)
  • Chianti Classico (Red – Tuscany – Italy)
  • Chinon (Red – Loire)
  • Gevrey Chambertin (Red – Burgundy) (in case you do not put Pesto)
  • Bandol (Rosé – Provence)

 

Enjoy! Bon appétit!

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