The carpaccio alla Toscana is a specialty of Italian cuisine, originating from the Toscana region. The recipe uses thin slices of beef, seasoned with lemon juice, salt, pepper, porcini mushrooms, Grana cheese and chopped parsley. It is a simple but tasty dish, ideal for lovers of raw meat.
To make this very fresh and refined dish, the meat needs to be sliced very thinly as if it were prosciutto; so as a tip, have your butcher slice it for you.
Arrange the slices of meat on the serving plate and sprinkle them with lemon juice mixed in a small cup with salt and pepper.
After half an hour, when the meat has absorbed the dressing, place a well-cleaned raw porcini mushroom on top of the meat, add pieces or shavings of Grana cheese and little sprigs of chopped parsley.
Serve immediately.
Sharp knife
Citrus juicer
Cutting board
Store in the refrigerator for a maximum of 1 day.
The carpaccio alla Toscana is a light and fresh dish, ideal as an appetizer or a summer first course.
Italia, Toscana
| Energy (kcal) | 126.15 |
| Carbohydrates (g) | 0.08 |
| of which Sugars (g) | 0.04 |
| Fat (g) | 4.46 |
| of which Saturates (g) | 2.12 |
| Protein (g) | 21.03 |
| Sale (g) | 0.18 |
