Name: Beef Carpaccio with Rocket Salad and Parmesan
Yield: 4
Cuisine: Italian
Ingredients: Tenderloin: 400 g; Parmesan cheese: 100 g flaked; Rocket Salad: 100 g; Lemon Juice: 70 g; Extra Virgin Olive Oil: 100 ml; Salt: to taste; Black Pepper: to taste

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ingredientia

adjust Servings:

	400 g Tenderloin
	100 g flaked Parmesan caseum
	100 g Eruca ACETARIA
	Nam et CONDIMENTUM
	70 g Lemon suci
	100 mL Virgin extra Olive Oil
	degustare salis
	degustare Nigrum piperis

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Features:

quodam culinae:

Italiae

15
serves 4
easy

ingredientia

400 g Tenderloin
100 g flaked Parmesan caseum
100 g Eruca ACETARIA
Nam et CONDIMENTUM
70 g Lemon suci
100 mL Virgin extra Olive Oil
degustare salis
degustare Nigrum piperis

directiones

Cum eruca et sem parmesan simplex bubulae Carpaccio celeresque secundam paremus eget non eget hac aestate nova possit definiri pulmentum: Constat tenues crustae crudam, fere vulputate vel vitulinum , quae ponuntur scutella, praecipueque eruca et parmesan sem oleum et sale aspergi, CITREA, sal et piper. Aestate optima fruendum, cum recens sem.

gradibus

1 factum	To prepare the beef carpaccio with rocket salad and parmesan, start with the citronette sauce; squeeze the lemons and place the filtered juice in a bowl: add the oil, salt and ground black pepper, then emulsify the sauce with the help of a whisk. cum paratus, place the sauce in a dispenser.
2 factum	Lay the rocket salad on a serving dish, spreading it evenly, cut the meat into very thin slices with the help of a slicer and distribute it on the rocket salad.
3 factum	Also add the cheese flakes, then finish with the citronette sauce and a few slices of lemon, then you can serve and enjoy your beef carpaccio with rocket salad and parmesan.