Open faced carpaccio sandwich
Ingredients:
- 1/4 cup/50 ml extra virgin olive oil
- 2 cloves garlic, peeled and sliced
- Two pounds/1 kg thinly sliced beef tenderloin pounder thin
- Salt
- 1/4 cup/50 ml white wine
- Small bunch rucola (arugula or rocket)
- Parmigiano shavings, as much as you need
- Eight slices country bread, toasted
Preparation:
In a saucepan, heat up two tablespoon olive oil. Add the garlic and cook for 1 minute to flavour up the olive oil. Rip the beef tenderloin into the pan. Add salt and white wine. Cook until partially cooked. In a salad bowl, add the rucola, salt, and the remaining olive oil. Mix well. Top the bread slices with rucola, Parmigiano shavings, and beef.
