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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
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