I’ll never forget the day I discovered Carpaccio, a serendipitous detour in Italy’s beautiful Lake Garda. We were on our way from Switzerland to Bologna, but the tunnel we planned to take was closed. The only option was a detour up and over the mountains – a drive as beautiful as it was terrifying, with the highway cantilevering off the sides at dizzying heights.
I’ve never been one for altitudes, and after that nerve-wracking journey, all I wanted was to calm my nerves with a cold beer in a quiet place. So, we descended into Italy and found our way to a charming little town nestled along the lakeside. That evening, after wandering down a quaint cobblestone street, we stumbled upon a secluded restaurant that was a little off the beaten track.
It was there I tasted Carpaccio for the first time – and let me tell you, it was a revelation. The thin slices of raw beef, drizzled with olive oil and lemon juice, were nothing short of out-of-this-world. Since then, I’ve been on a mission to recreate that magical dish, with a Charlie twist – making it low-sodium.
Low Sodium Beef Carpaccio
Ingredients
- 1/2 pound beef tenderloin frozen for 30 minutes (for easy slicing)
- 1 tablespoon extra virgin olive oil
- Juice of half a lemon
- Freshly ground black pepper to taste
- 1 cup arugula
- Parmesan cheese shavings for garnish
Instructions
- Thinly slice the semi-frozen beef tenderloin and arrange on a plate.
- Place each slice between 2 pieces of greaseproof paper and gently beat with a rolling pin or mallet to thin out the slices even more. Store the in the fridge until ready to serve
- In a small bowl, whisk together the olive oil and lemon juice.
- Drizzle the olive oil and lemon mixture over the beef slices.
- Season with freshly ground black pepper, to taste.
- Garnish with fresh arugula and parmesan shavings.
- Serve immediately and enjoy this Italian delicacy, now with a heart-friendly twist.
Notes
Nutrition
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