Carpaccio with Arugula is a fresh and delicate starter, ideal to begin a light meal. Thin slices of raw beef are enriched with a fresh arugula salad and Parmigiano cheese. Everything is dressed with lemon juice, olive oil and salt, creating a perfect balance of flavors. Try it and let yourself be won over!
Tear the arugula leaves, wash them and dry them
Cut the Parmigiano into very thin shavings. Arrange the slices of meat on the serving plate, season them with lemon juice, olive oil and salt, distribute the arugula and Parmigiano on top and serve
Store in the refrigerator for up to 1 day
Carpaccio is a typical dish of Italian cuisine characterized by the very thin slicing of raw meat
Italy
| Energy (kcal) | 182.94 |
| Carbohydrates (g) | 0.57 |
| of which Sugars (g) | 0.45 |
| Fat (g) | 57.19 |
| of which Saturates (g) | 3.25 |
| Protein (g) | 65.36 |
| Fiber (g) | 0.4 |
| Sale (g) | 0.1 |
