Italian-Style Carpaccio recipe - ingredients, nutrition and when to eat it
Italian-style carpaccio is made with very thinly sliced beef served with olive oil, lemon, and capers.
Italian-style carpaccio is made with very thinly sliced beef served with olive oil, lemon, and capers. It’s fresh and light, making it a lovely choice for a light lunch or an atmospheric dinner.
World cuisine · 15 minutes to cook
Nutrition (per 164.7g serving): 348.1 kcal · protein 19.9g · carbohydrate 4.3g · fat 26.9g · sodium 455.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Chill the beef until firm before slicing so it’s easier to cut thinly and evenly.
Tips: Drizzle on the lemon juice just before serving, as leaving it too long can change the texture of the beef.
Tips: Capers and Parmesan are already salty, so start with just a little salt.
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Ingredients (1 serving)
- Beef tenderloin — 90 g
- Arugula — 30 g
- Olive oil — 1 Tbsp
- Lemon — 0.3 pc
- Capers — 1 tsp
- Parmesan cheese — 1 Tbsp
- Ground black pepper — 0.3 tsp
- Salt — 0.1 tsp