Recipe for beef carpaccio with capers and parmesan cheese

Preparation time 2h 30min
Difficulty Difficulty Medium
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Do you have a special event planned? If the answer is yes, we suggest this dish to amaze your guests: beef carpaccio with capers and shavings of parmesan.
The base of the carpaccio is the finely sliced beef, eaten raw but seasoned with extra virgin olive oil, salt and pepper.
The carpaccio can be eaten on its own, but it is also delicious on toasted bread, therefore we can serve it at the table with a basket of crispy breads.


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beef sirloin
Grana Padano parmesan cheese
Extra Virgin Olive OilExtra Virgin Olive Oil

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salt and freshly ground black pepper
juidce of half a lemon


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Clean the sirloin, removing any rib or fiber which the meat may contain.
Once clean, place on plastic wrap, rolling it so that it is round, as if it were a candy. Put it in the freezer for approximately two hours, or until it is hard but not fully frozen, so that it can then be cut easily.
While the meat is freezing, season the rocket with oil, salt and lemon.
Once the sirloin is frozen, remove the plastic wrap and slice it into very fine strips. On the plate on which it will be served, put a dash of extra virgin olive oil, a little salt and freshly ground black pepper.
Next, add the slices of meat, completely covering the plate.
Cut the shavings of parmesan cheese that will be placed on the meat along with the rocket and capers to add a little flavor.
As a final touch, add a little more extra virgin olive oil, a little salt and freshly ground black pepper.

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