How to Make Beef Carpaccio Skewers
A beef carpaccio roll is finger food with a WOW factor. Easy to prepare and a really quick recipe. With great flavors like Parmesan cheese, pine nuts, and arugula this traditional Italian dish is always a crowd-pleaser.
One of my favorite starters is Beef Carpaccio. I just love it with old cheese, pine nuts, and peppery arugula. Most times it's served as a starter, but it's also really nice to eat as an appetizer. You have to adapt a few things to make sure it's easy to eat them as finger food. But then you've got just a great snack for New Year's Eve!
- Most meat will discolor when it comes in contact with air, make this dish just before you are going to serve it. You can wash the arugula in advance and store it in the refrigerator. Make sure it's slightly wet (use adjacent water) so the arugula keeps fresh. The pine nuts can be roasted and stored in an air-tight container at room temperature.
- Toast the pine nuts in a dry frying pan, so the nutty flavor becomes more intense. Make sure however to stay close and shake your pan regularly, as they can burn easily.
- Use a nice piece of Parmesan cheese if you want to keep it traditional. But you can use old Gouda cheese which can be great too.
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A beef carpaccio roll is finger food with a WOW factor. Easy to prepare and a really quick recipe. With great flavors like Parmesan cheese, pine nuts, and arugula this traditional Italian dish is always a crowd-pleaser.
- 10 slices beef carpaccio
- 30 grams pine nuts
- 30 grams arugula
- 30 grams Parmesan cheese
- 1 tablespoon Balsamic cream
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 2 tablespoons olive oil extra vierge
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Toast the pine nuts in a dry frying pan until they smell nutty and are light brown.
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Let the pine nuts cool down to room temperature.
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Mix in a bowl the creme de balsamic with the olive oil.
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Add salt and pepper at the taste.
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Take a slice of Beef Carpaccio.
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Top it with a few leaves of rocket salad.
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Add the pine nuts and shave old cheese above the salad.
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Sprinkle a few drops of dressing on top and roll the carpaccio. Put a skewer in to keep them together or make sure you place your seam down so it won't come loose.
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Repeat until all the Beef Carpaccio is filled.
- Most meat will discolor when it comes in contact with air, make this dish just before you are going to serve it. You can wash the arugula in advance and store it in the refrigerator. Make sure it's slightly wet (use adjacent water) so the arugula keeps fresh. The pine nuts can be roasted and stored in an air-tight container at room temperature.
- Toast the pine nuts in a dry frying pan, so the nutty flavor becomes more intense. Make sure however to stay close and shake your pan regularly, as they can burn easily.
- Use a nice piece of Parmesan cheese if you want to keep it traditional. But you can use an old Gouda cheese which can be great too.
Calories: 61 kcal | Carbohydrates: 1 g | Protein: 2 g | Fat: 6 g | Saturated Fat: 1 g | Cholesterol: 3 mg | Sodium: 93 mg | Vitamin A: 95 IU | Vitamin C: 1 mg
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