A touch of truffle and a satisfying crunch elevate these mini beef carpaccio bites, from Peter Callahan, creative director of Peter Callahan Catering in New York City.

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Ingredients

Directions

  • Combine chopped herbs on a plate.

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  • Season beef with a little salt and pepper and then coat thoroughly with the herbs.

  • Lay out a 12-inch piece of plastic wrap on table. Lay the beef about 2 inches from the bottom and roll tightly inside plastic wrap.

  • Twist the ends while pushing all the excess air out of the wrap. There should not be any air between the meat and the plastic. Freeze until firm, about 1 hour.

  • When ready to slice, pull from freezer, unroll, and remove plastic wrap. Slice as thinly as you can (with a slicer if you have one). Set aside.

  • To make the Parmesan crisps, heat a nonstick pan over medium heat, then lightly spray vegetable oil on top. Put a teaspoon of cheese in the pan and make a flat circle the size of a silver dollar. Using a small spatula or tongs, flip after two minutes or when golden. Cook for another 20 to 30 seconds, remove, and place flat on a parchment-lined baking sheet to cool.

  • To make the truffle arugula, chiffonade leaves and toss with truffle oil and a pinch of salt.

  • To assemble, place one or two slices of beef carpaccio on each Parmesan crisp and garnish with arugula.

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