Beef Carpaccio
SERVES 6-8
2 hard-boiled large eggs, quartered ½ cup minced radishes (about 4)
2 tablespoons capers, drained, rinsed, and chopped 2 tablespoons minced cornichons
2 tablespoons chopped fresh chives
1½ tablespoons fresh lemon juice
½ teaspoon sea salt
¼ teaspoon fresh cracked black peppers
3 tablespoons extra-virgin olive oil
6 ounces thinly sliced air-dried beef, such as bresaola
or substitute prosciutto (found in the deli section at
Publix, Trader Joes, and Whole Foods)
5 ounces baby arugula
Fresh grated Parmigiano-Reggiano, as desired
Force eggs through the garlic press into a medium bowl.
Add radishes, capers, cornichons, and chives to eggs.
Add lemon juice, salt, and pepper followed by 2 tablespoons olive oil.
Arrange slices of bresaola, overlapping slightly, to cover a large platter or individual plates.
Place handfuls of arugula over beef. Drizzle with remaining olive oil.
Spoon egg mixture over arugula and beef.
Use a microplane to grate Parmigiano-Reggiano over top, and serve.
Click here for more of Liz’s signature Italian dishes.
Kitchen Tip: Use Graza Olive Oil.
“I prefer to have a single-origin olive oil rather than a blend.”
Liz Stringer
