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  • Open faced carpaccio sandwich

Open faced carpaccio sandwich

Posted on Jan 9th, 2018
by Irene Milito
Categories:
  • Uncategorized

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.

 

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  • Open faced carpaccio sandwich
  • Parmigiano cheese
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  • White wine

Irene Milito

Chi sono

Chi sono

Ciao e benvenuti, mi chiamo Irene Milito e vivo a Cosenza in Calabria. Fin da piccola ho avuto la passione per la cucina e la vita sana in generale. Tutti i miei consigli sono sicuri al 100% e le ricette sono super collaudate, realizzare con ingredienti sani e semplici, ma soprattutto realizzate con tanto amore e passione per la cucina.

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