نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Beef carpaccio with Parmigiano Reggiano and smoky aioli

Italian 10 Mins Prep

Place the beef fillet in the freezer for 20–30 minutes until firm but not frozen, making it easier to slice.
Using a sharp knife, slice the beef as thinly as possible, then arrange the slices between two sheets of baking paper. Gently flatten with a rolling pin until paper-thin. Peel away the top layer of paper, invert it onto a flat plate and refrigerate until ready to serve.
To make the aioli, juice a lemon and mince the garlic. Add both to a bowl. Whisk together with the mayonnaise, mustard and liquid smoke until smooth.
Peel back the final layer of baking paper to reveal the beef slices. Drizzle with olive oil and season with sea salt and black pepper. Spray with the balsamic vinegar 2 to 3 times.
Dollop over the smoky aioli and scatter over the rocket. Using a peeler, shave the Parmigiano Reggiano and scatter over.
Serve the beef carpaccio immediately with lemon wedges on the side.