Beef carpaccio

Beef carpaccio

Crudo di manzo

By
From
Sharing Puglia
Serves
6
Photographer
Alicia Taylor

Although this recipe is traditionally made with horsemeat in Puglia, we have changed the main ingredient to beef. Cavallo, as horsemeat is known in Italian, is widely eaten in Puglia. Lean and high in iron, it was once regularly prescribed for pregnant and anaemic people. In the narrow cobblestoned lanes of my hometown, Corato, there is an abundance of macellerie equine or equine butcheries. I can hear Mamma’s voice asking me to go and buy horsemeat sausages, which were freshly made in front of my wide eyes. The horsemeat was minced and seasoned to order and sausages were deftly tied into clumps and wrapped securely in brown butcher’s paper.

Ingredients

Quantity Ingredient
500g beef eye fillet or scotch fillet
1/2 bulb fennel, shaved
6 radishes, shaved
1/2 lemon, juiced
1 tablespoon capers or caperberries
10-12 shavings pecorino piccante
handful flat-leaf parsley, for garnish
60ml extra-virgin olive oil
1 tablespoon vincotto

Method

  1. Put the fillet of beef in the freezer for 30 minutes to firm it up for easier slicing.
  2. Remove the beef from the freezer and slice thinly, against the grain. Cover the beef with plastic wrap and pound slightly with your hand to flatten the meat. Arrange the slices on a plate in a single layer.
  3. Put the shaved fennel and radish in a bowl with the lemon juice and enough water to cover. Season generously with salt and freshly ground black pepper.
  4. When ready to serve, drain the fennel and radish and place them on top of the beef slices, along with the capers, shaved pecorino and parsley. Mix the extra-virgin olive oil with the vincotto and drizzle generously over the meat and serve.
Tags:
italy
italian
puglia
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