Crostone di Carpaccio: Open-Faced Carpaccio Sandwich
Crostone di Carpaccio: Open-Faced Carpaccio Sandwich
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 837
- Total Fat
- 54
- Saturated Fat
- 18
- Carbohydrates
- 31
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 52
- Cholesterol
- 193
- Sodium
- 820
- Total: 19 min
- Prep: 10 min
- Cook: 9 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 837
- Total Fat
- 54
- Saturated Fat
- 18
- Carbohydrates
- 31
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 52
- Cholesterol
- 193
- Sodium
- 820
- Total: 19 min
- Prep: 10 min
- Cook: 9 min
Ingredients
1/4 cup/50 ml extra-virgin olive oil
2 cloves garlic, peeled and sliced
2 pounds/1 kg thinly sliced beef tenderloin, pounded thin
Salt
1/4 cup/50 ml white wine
Small bunch rucola (arugula or rocket)
Parmigiano shavings, as much as you need
8 slices country bread, toasted
Directions
- In a saucepan, heat up 2 tablespoons olive oil. Add the garlic and cook for 1 minute to flavor up the olive oil. Rip the beef tenderloin into the pan. Add salt and white wine. Cook until partially cooked.
- In a salad bowl, add the rucola, salt, and the remaining olive oil. Mix well.
- Top the bread slices with the rucola, Parmigiano shavings, and beef.
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