Carpaccio
Instructions:
- The now-classic appetizer of the 1980s, which can be
made with beef, tuna, or salmon. (Skip the Parmesan if
you’re using fish; grated lemon or lime zest or just a drizzle
of soy sauce and lemon juice is fantastic.) Needless to
say, use only the highest-quality beef (or fish), from a
completely trustworthy source.
- 1/2 pound beef tenderloin (filet mignon) or skinless tuna or salmon loin, in 1 piece
- 1 tablespoon extra virgin olive oil, or a little less
- 2 teaspoons freshly squeezed lemon juice
- Coarse salt and freshly ground black pepper
- 1/4 pound Parmesan cheese, in 1 chunk
- Cover the beef well with plastic wrap and freeze it for an hour or so, until very firm. Slice it as thinly as possible (a slicing machine is ideal; alternatively, use a very sharp carving knife).
- Toss the beef with the oil, lemon juice, and some salt and pepper. Break the Parmesan into small chunks.
- Use a toothpick to skewer a piece of beef and a piece of cheese and repeat until all the beef and cheese are used up. Serve immediately or refrigerate for up to an hour.