A nice fresh carpaccio, this super easy recipe is always a big hit…
Preparation
1. Spread the beef strips in a large dish. Mix the oil, salt and pepper, spread on the meat.
2. Sprinkle with capers and basil leaves, allow to marinate in the icebox for at least an hour.
3. Brush, rinse, dry and mince the Pars mushrooms, spread them out.
4. Just before serving, sprinkle with parmesan.
Also discover the light carpaccio of beef and the carpaccio of chorizo and banana.
Ingredients
400 g of large fresh white Paris mushrooms
400 g of beef tenderloin (cut very thin by your butcher)
200 g of parmesan in slivers
1 bunch of basil
1/2 pressed lemon juice
2 tablespoon of capers
4 tablespoons of extra-virgin olive oil
Salt, pepper
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