Recipe

		Beef Carpaccio with Arugula and Parmesan Shavings
		Serving Size - 7
		Prepared By - Peter
		Recipe Rating	Printer Friendly Recipe

10 ounces Broscaiola (cured beef sirloin) bright red and sliced

2 cup fresh arugula, washed and dried

3 ounces small shavings of Parmigianino Reggiano

1 tablespoon extra virgin olive oil

Salt and freshly ground pepper to taste

2 Lemon

Use a vegetable peeler to make thin shavings of Parmesan and set them aside. Lay a circle of arugula on a platter. Top each piece of arugula with one slice of the beef Carpaccio. Top the beef with one slice of the Parmesan. Drizzle all over with the olive oil and sprinkle with salt and pepper. Serve immediately with lemon wedges on the side. (Baguette slices, optional)