Carpaccio

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We certainly do not learn just by ourselves. We pick something from the sources around us. We hear good food from friends, learn recipes from them or from our favorite food blogs. This is one of those recipes that a friend kept bugging me about (lol). She kept telling me to make one…so I heeded. Carpaccio, whichever of its history is true (Venezian), is a starter that looks smart yet simple to do.

For the meat, I was able to find ready slices in the market. It is quite a challenge doing this at home so if you can buy them sliced, better! or ask the butcher to kindly slice them for you. This is why, you should always be nice to the people who sells you food! =P

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* 1 Pound Beef Sirloin, Bright Red
* 2 Cups Fresh, washed Arugula Leaves
* Parmesan Cheese
* 1/3 Cup Extra Virgin Olive Oil
* Salt And Cracked Black Pepper
* Lemon Wedges

Directions

1. If you do the slicing, use an electric carving knife, cut the beef real thin or pound afterwards to make them thinner. Put arugula leaves on individual plates, and lay the beef on top. Drizzle with olive oil then season with salt and pepper. Top with parmesan cheese over the dish then serve with a lemon wedge. Voila! There’s your beef carpaccio in a minute!