Carpaccio with onions and carasau bread
Instructions
2_06095 BEEF CARPACCIO with ONIONS and CARASAU BREAD INGREDIENTS for 4 PEOPLE 300 g of very thin slices of beef sottofiletto (carpaccio), a sheet of carasau bread, small onions, 8 2 Tablespoons extra virgin olive oil, 3 tablespoons of lemon juice, a sprig of basil, salt and pepper.
Preparation: 10 minutes: 10 minutes Easy Remove the roots, the surface membrane and almost all the green part of green onions, wash them, dry them and cut them into very thin slices.
Clean the basil leaves with damp kitchen paper, cut it into strips with scissors, keeping aside a tuft to decorate.
Pour into Bowl salt, pepper and lemon juice, beat with a fork; together, the oil a little at a time, alternating with 2/3 tablespoons of hot water and continue whisking with a fork, until sauce puffs up and clear.
Place the carasau bread on a dish, sprinkling it with half the sauce, settle over the carpaccio slices and sprinkle them with the onions.
Add on the strips of Basil carpaccio pour on the remaining sauce.
Let stand 10 minutes at room temperature, decorated with a sprig of Basil and serve.
