Beef Carpaccio

Ingredients

Beef:
Gastro Ricocomando Beef Carpaccio (two 100g portions)
Seasoning:
Salt (Oryx Kalahari Salt, sourced from the Kalahari) and black pepper.
Cheese:
Grana Padano Parmesan (wedge).Greens: Fresh rocket (arugula) and chopped spring onions. Liquids: Extra virgin olive oil and Pomegranate Molasses (the “twist”).
Optional Serving:
Sour dough bread (pre-baked and warmed up).

Method

1. Plate the Beef: Start with two plates, placing 100g of the pre-sliced beef carpaccio on each.
2. Season: Generously season the beef with the Kalahari salt and cracked pepper.
3. Add Greens: Hand-break the fresh rocket and scatter it over the plates. Follow this by sprinkling the chopped spring onions in a circular motion over the beef.
4. Add Cheese: Grate the Grana Padano Parmesan wedge directly over the top of the greens and beef.
5. The Twist: Instead of balsamic, drizzle the pomegranate molasses over the dish. This adds a unique sweet and sour profile.
6. Serve: For the best experience, slide your fork under a thin slice of the beef and roll it up with the toppings. Optionally serve with warm sourdough and an olive oil/balsamic dip.