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Carpaccio di manzo

carpaccio_320Questo è un piatto italiano a base di carne cruda. Il carpaccio di manzo si basa su una specialità piemontese nota come carne cruda all’albese’. La carne viene affettato molto sottile e viene servita con una marinata di limone e olio fresco.

Se vi piace una bistecca di manzo cruda, non lasciatevi scoraggiare dal manzo crudo. Finché il manzo è fresco, il vostro carpaccio sarà perfetto!

Ingredienti per 2 persone

  • 170 gr di manzo o filetto di vitello
  • Succo di 1/2 limone
  • 1 cucchiaino di olio d’oliva
  • 1 cucchiaino di olio di oliva al tartufo bianco
  • Sale e pepe
  • Erbe aromatiche, finemente tritate – timo, rosmarino, basilico
  • Parmigiano, a scaglie
  • Tartufo bianco,grattugiato
  • 1 manciata di foglie di rucola fresca, lavata e asciugata
  • 1 cucchiaino di capperi,lavati e asciugati



  1. Avvolgere il filetto in un involucro di plastica e metterlo in freezer per 2 ore.
  2. Dopo 2 ore, scartare il filetto e tagliarlo a fettine sottili.
  3. Standi un foglio di pellicola trasparente e poni ogni fetta sulla pellicola.
  4. Metti un altro pezzo di pellicola e batti delicatamente la carne con un batticarne .
  5. Mescolare l’olio d’oliva, olio al tartufo, succo di limone, erbe aromatiche, sale e pepe poi spennerlarlo sopra il carpaccio.
  6. Aggiungi parmigiano a scaglie e tartufo bianco grattugiato.
  7. Guarnire con limone a fette sottili e un tocco di glassa balsamica sul bordo del piatto.

Published by thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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