Beef carpaccio with mánamu | The simple, done well, knows better
There are recipes that don't need much to be unforgettable. A good cut of meat, fresh ingredients, and a touch of Mánamu olive oil make all the difference. This carpaccio is proof that quality speaks for itself: pure flavor, delicate textures, and that perfect balance of acidity, saltiness, and creaminess.
An elegant, quick, and uncomplicated appetizer that steals the show on any table.
Yields: 5 servings
Preparation time: 25 min
Ingredients:
- 500g of beef, sliced ultra thin
- 150 g of Mánamu olive oil, to enhance every bite
- 100g real lemon juice, freshly squeezed
- 150 g Parmesan cheese, thinly sliced
- 30 g capers, drained and chopped
- 15g fresh arugula, for the finishing touch
- 30 g Dijon mustard, to enhance the flavor
- 30 g jalapeño or serrano pepper (optional), if you're looking for a spicy touch
- Salt and coarse pepper to taste.
How to do it:
- Place the meat on a large plate, in a single layer.
- In a bowl, mix the lemon juice, Dijon mustard, Mánamu olive oil and, if you like a spicy touch, add the chopped chili.
- Pour the sauce over the meat and let it sit for a few minutes to absorb the flavors.
- Sprinkle the capers and place the Parmesan cheese slices on top.
- Garnish with fresh arugula and season with salt and pepper to taste.
- Serve with crusty bread and enjoy every bite.
Tip Manamu:
For an even more authentic carpaccio, use very cold meat and cut it into ultra-thin slices using a sharp knife or mandolin.
