Ricette
Beef carpaccio with mayonnaise and toast slices
Ingredients
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300 g /
Beef tenderloin
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Flake salt
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SUSTAINABLE 100% ITALIAN EXTRA VIRGIN OLIVE OIL 1l LEGAMBIENTE
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Pepper
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For the mayonnaise:
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40 g /
Egg yolk
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Salt to taste
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100 ml /
ORGANIC SUNFLOWER OIL
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Half a lemon
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1 spoonful /
Water
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To complete:
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Bread
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Herbs (thyme, oregano, chives)
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Salt
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SUSTAINABLE 100% ITALIAN EXTRA VIRGIN OLIVE OIL 1l LEGAMBIENTE
Instructions
For the mayonnaise:
Pour the egg yolks and water into a stab mixer beaker. Squeeze the half a lemon. Add the juice to the egg yolks together with 50 ml of Zucchi organic sunflower seed oil and a pinch of salt.
Blend and keep dribbling in the rest of the oil.
Once the mayonnaise is ready, store it in the refrigerator.
For the toast:
Cut a few very thin slices of bread and divide them into smaller parts. Season with Zucchi 100% Italian Sustainable evo oil. Arrange the bread on a baking tray lined with greaseproof paper and toast it in the oven at 180°C until crispy (about 8 minutes).
For the carpaccio:
Remove the connective tissue from the meat if necessary.
Use a knife to slice the meat very thinly and pound the slices to tenderise and flatten them if necessary.
Then arrange them in the dish, alternating them with the toast slices, and dress with a few herbs, the salt and the mayonnaise made earlier. Complete with a dribble of Zucchi sustainable 100% Italian evo oil.
LO CHEF: LA SCUOLA DE LA CUCINA ITALIANA
The first culinary school came from the Magazine, in Milan.