INGREDIENTS ( serves 4 ):
- 400g beef fillet or sirloin
- Salt and Pepper
- Sorrento’s Olive OilRocket and Grana flakes
Prepare the sauce citronette squeezing lemons and placing the filtered juice in a bowl : add the oil, salt and pepper, then emulsify the sauce with the help of a fork.If you have not purchased the slices ready for carpaccio but have opted instead for a whole piece of sirloin , please remove the butcher every rib cartilage or grease getting a nice piece of sirloin thin cylindrical and the final weight of 400 gr .
If you do not have a slicer at home , you should make finely cut meat from the butcher himself. Once you cut the meat into thin slices , divide and place them on four serving plates, sprinkle each dish with the sauce citronette, then sprinkle each dish with 25 g rocket leaves and 25 g Grana or Parmesan and Olive oil with Oranges Gargiulo of Sorrento
If you prefer, you can flavor the meat with the sauce prepared , leaving it to marinate for about ten minutes (or more , to taste ) in a refrigerator but no rocket and parmesan.
Proceeding in this way, however , know that the meat will lose its natural pink color giving way to the color of cooked meat.After the marinating time , remove the carpaccio from the refrigerator, add the arugula, parmesan and serve the bringing to the table even the Orange oil, pepper and salt, so that diners can add more seasoning to taste.