Carpaccio
0 min
Quick
Roman Vaněk
Ingredients
Preparation method
Place a sheet of baking paper on the table and fold it in half. Draw a circle on the paper with the diameter of the plate you will be serving on.
Brush the paper with olive oil and place the meat in the center. Cover with the top half of the paper and slowly pound the meat with the flat side of a meat mallet towards the drawn circle, from the center outwards.
Trim the pounded meat into the regular circle we drew. Peel off one side of the paper, place the meat on a plate, and peel off the other side of the paper like a sticker. Lightly brush the meat with olive oil, season with salt and pepper.
Chef's tip
This simple method allows you to prepare carpaccio very quickly every time, without having to freeze the meat and then slice it on a meat slicer. To prepare this dish, you will need a meat mallet.