Graze on a plate of beef carpaccio
Tender beef, zesty capers and sharp pecorino combine to make this crudo di manzo, or beef carpaccio, the perfect share plate for a late afternoon snack with a glass of wine. This ensemble will transport you to the home kitchens and trattorias of Italy, where simple dishes focus on the perfect composition of flavours, colours and textures. Find this recipe and plenty more snacking inspiration in Luca Lorusso and Vivienne Polak’s new cookbook Sharing Puglia, which showcases the culinary delights of Italy’s southern coast. Invite a few friends around this weekend, stock the cellar and throw this merry mix on the table.
INGREDIENTS
500 g beef eye fillet or scotch fillet
½ bulb fennel, shaved
6 radishes, shaved
juice of ½ lemon
1 tablespoon capers or caperberries
10–12 shavings of pecorino picante (spicy pecorino)
handful of flat-leaf parsley for garnish
60 ml extra-virgin olive oil
1 tablespoon vincotto
TO MAKE
Put the fillet of beef in the freezer for 30 minutes to firm it up for easier slicing.
Remove the beef from the freezer and slice thinly, against the grain. Cover the beef with plastic wrap and pound slightly with your hand to flatten the meat. Arrange the slices on a plate in a single layer.
Put the shaved fennel and radish in a bowl with the lemon juice and enough water to cover. Season generously with salt and freshly ground black pepper.
When ready to serve, drain the fennel and radish and place them on top of the beef slices, along with the capers, shaved pecorino and parsley. Mix the extra-virgin olive oil with the vincotto and drizzle generously over the meat and serve.
Serves six.
This is an edited extract from Sharing Puglia by Luca Lorusso & Vivienne Polak. Published by Hardie Grant.
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