(+34) 913 497 100



Beef carpaccio with parmesan, black olive oil, chestnuts and mushrooms


Cut the Spanish beef into pieces 10 cm thick, place in a vacuum pack and freeze. When frozen, slice on the electric slicer and arrange the slices over the base of a flat plate. Season with salt and pepper, sprinkle with grated parmesan, a few thinly-sliced mushrooms and finely-grated chestnut. Make the black olive oil by drying out some pitted black olives in the oven at 180ºC / 350ºF for about 90 minutes, then blend with olive oil.

Spanish recipe: Beef carpaccio with parmesan, black olive oil, chestnuts and mushrooms. Photo by: Toya Legido/©ICEX.


Trickle a little of the black olive oil over the ingredients. Serve with slices of crusty bread.

Chef's Remark:

"An amusing way of eating raw, marbled beef. The dressing is the key to the success of this dish as it enhances the smoothness of the ingredients."
Preparation by: Koldo Miranda

This website uses cookies to deliver superior functionality and to enhance your experience. Continued use of this site indicates that you accept this policy.