Tuscan carpaccio is a specialty of Italian cuisine, originating from the Tuscany region. The recipe involves using thin slices of beef, seasoned with lemon juice, salt, pepper, porcini mushrooms, Grana cheese, and chopped parsley. It is a simple yet tasty dish, ideal for lovers of raw meat.
To prepare this fresh and refined dish, the meat must be sliced very thinly as if it were ham; so if you want a tip, have your butcher slice it for you
Arrange the slices of meat on the serving plate and sprinkle them with lemon juice beaten in a cup with salt and pepper
After half an hour, when the meat has absorbed the juice, slice a well-cleaned raw porcini mushroom over the meat, add pieces or shavings of Grana cheese and sprigs of chopped parsley
Serve immediately
Sharp knife
Citrus juicer
Cutting board
Store in the refrigerator for up to 1 day.
Tuscan carpaccio is a light and fresh dish, ideal as an appetizer or summer first course.
Italia, Toscana
| Energy (kcal) | 23.45 |
| Carbohydrates (g) | 0.7 |
| of which Sugars (g) | 0.7 |
| Fat (g) | 1.45 |
| of which Saturates (g) | 0.87 |
| Protein (g) | 1.66 |
| Fiber (g) | 0.57 |
| Sale (g) | 0.09 |
