Quick Beef Carpaccio with Arugula and Pecorino

This beef carpaccio with arugula and pecorino combines melt-in-your-mouth slices, capers, and toasted pine nuts.

Pas encore de notes

Cook Time: 5

Total Time: 5

Course: Input

Cuisine: French

Servings: serving

1 portion carpaccio
2 tablespoons pine nuts moderate in carbs, or a handful of macadamia nuts, low in carbs, or a handful of walnuts, low in carbs
1 handful Pecorino or Parmesan, or 2 tablespoons of nutritional yeast flakes
2 handfuls arugula
10 capers
black pepper to taste
extra virgin olive oil to taste

Toast the pine nuts or macadamia nuts/walnuts (in a frying pan over medium-high heat) and leave to cool.
2 tablespoons pine nuts
Arrange the carpaccio slices on a plate. Scatter the arugula and capers on top, then grind a little black pepper over everything.
1 portion carpaccio, 2 handfuls arugula, 10 capers, black pepper
Just before serving, grate the cheese and sprinkle it over everything (or sprinkle with nutritional yeast). Finish with good extra virgin olive oil.
1 handful Pecorino, extra virgin olive oil

Equipment: plate, frying pan.

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