Found in our seasonal box this month, here is a quick and super easy recipe showing you how to elevate this delicious salted semi-cured beef! Carpaccio was invented in 1950 by Giuseppe Cipriani.
- 100g of Carne Salata
- A small handful of rocket salad
- 1 tablespoon of tiny capers
- Drizzle of Arbequina olive oil
- 50g of Berkswell or Semi-Cured Manchego
- Wedge of lemon
- Salt and Pepper
Step 1) Before starting to arrange your dish, wash hands, the lemon, and the rocket.
Step 2) Place the Carne Salata on a plate in a circular shape. Each slice of beef layering a bit on top of the other.
Step 3) Add the rocket salad on top of the Carne, followed by the capers, and drizzle some of the olive oil on top.
Step 4) Grate some of the Berkswell or Manchego on top, and decorate with a wedge of lemon. Finish off by seasoning with some salt and pepper and you're good to go!