Ingredients

For 4

4 plates of Carpaccio
3 tablespoons Italian olive oil
Juice of 1 lemon
1 teaspoon hazelnut oil
Freshly milled black pepper (coarse setting)
80g Parmesan shavings
100g marinated confit tomatoes
120g rocket

Recipe

Delicately lay out the carpaccio slices on large plates, and keep cool.
Mix the olive oil and hazelnut oil in a bowl, squeeze a lemon and add the juice to the oils.
Gently brush this marinade onto the carpaccio slices.
Give two turns of coarsely milled black pepper over each plate.
Pile the rocket salad in the centre of each carpaccio slice.
With a vegetable peeler, shave 20 g of Parmesan over each plate.
Place the confit tomatoes on the rocket (cutting them into pieces if necessary).
Serve.

Defrost the carpaccio portion on a dish covered with clingfilm in the fridge (1h30). This emblematic dish garnished with Parmesan Reggiano will take you back to the 1950s and Harry’s Bar where Chef Cipriani, the inventor, made his customer happy by replacing Worcestershire sauce with olive oil - to our greatest pleasure ever since. Szechuan pepper would be a great choice to enhance this delicious beef carpaccio.

Hubert - culinary advisor Routhiau Group