One of my favourite 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 real nice to eat as an appetizer. You have to adapt a few things to make sure it’s easy to eat them as fingerfood. 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 rocket salad in advance and store it cold and slightly wet. The pine nuts can be roasted and stored in an air-tight container. And the dressing can also be prepared in advanced, just whisk it when using it. That way you only have to combine the ingredients when you want to serve it!
- you toast the pine nuts in a dry pan, the nutty flavor becomes more intens. Make sure however to stay close, they can burn easily.
- you can get a nice piece of Parmesan, you could use that instead of old cheese for an even more traditional carpaccio.
Recipe: beef carpaccio rolls
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