Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, beef carpaccio with arugula, pesto oil and truffle paste. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Beef Carpaccio with Arugula, pesto oil and truffle paste is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Beef Carpaccio with Arugula, pesto oil and truffle paste is something which I have loved my entire life.

The truffle vinaigrette, arugula/rocket and parmesan go so well with the beef and round it out into the perfect appetizer. This dish isn't difficult, but the trick is in cutting the beef really thin. Use a really sharp knife - it is both safer and more effective.

To get started with this recipe, we have to first prepare a few components. You can have beef carpaccio with arugula, pesto oil and truffle paste using 8 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Beef Carpaccio with Arugula, pesto oil and truffle paste:

1. Take Beef Tenderloin (end section) - premium quality
2. Prepare Fresh Baby Arugula, a handful (washed and dried)
3. Make ready Extra Virgin Olive Oil
4. Prepare Pesto Oil
5. Make ready Truffle Paste
6. Prepare Parmesan Cheese (shaved)
7. Make ready Salt
8. Make ready Freshly Ground Black Pepper

E.g. on top of beef carpaccio, in a lettuce salad like with mozzarella, tomato, and arugula or on a pizza once it is baked in the oven. But you can also make this mean vegan arugula pesto to flavor up your pasta recipes or put it on a sandwich with cheese. There are many ways to add this pesto to your recipes. Arugula pesto ingredients CARPACCIO AL TARTUFO Beef tenderloin carpaccio with arugula, parmigiano and truffle oil.

Steps to make Beef Carpaccio with Arugula, pesto oil and truffle paste:

1. Beef: - Wrap the beef tenderloin in a cling film and chill in the freezer for 2 hours until it is slightly hardened
2. Use a very sharp knife, cut the beef across the grain into thin slices
3. Place the beef slices between sheets of cling film and gently roll with a rolling pin until the beef is paper-thin
4. Arrange the beef slices on a plate
5. Arugula : - Add the arugula to a bowl and toss with 1 tablespoon of extra virgin olive oil, season with salt and pepper
6. Arrange the arugula in the center of the beef slices on the plate
7. Drizzle another tablespoon of extra virgin olive oil and pesto oil (optional) around the plate
8. Add the truffle paste around (optional), sprinkle with salt and freshly grated black pepper to taste
9. Top with the shaved Parmesan Cheese, serve immediately

FRITTURA DI CALAMARI Fried calamari served with spicy marinara sauce. ZUPPA DI COZZE AL PROFUMO DI TIMO Mussels in white wine, garlic, onions, fresh thyme, toasted bread crumbs. This is my spin on a classic pasta dish. I caramelized the ground beef to start, for extra flavour and to avoid any mushiness. I also added the fennel near the end of cooking, to maintain it's crunch.

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