Carpaccio With Arugula Foam

Beef carpaccio is a classic Italian appetizer that you can enjoy year-round. It is simplicity itself, but requires best quality ingredients including arugula (a type of lettuce), parmesan cheese, pines and olive oil – making it easy to prepare while still being elegant.

Ausrüstung 

• Smartwhip Creme-Ladegerät 
• Creme-Spender 
• Feines Sieb 
• Blender

Zutaten 

Carpaccio

• 200 g veal sir loin
• 2 g black pepper freshly grinded
• 5 g fresh thyme
• 35 g olive oil

Arugula foam

• 290 g fresh arugula
• 250 g whole milk
• 60 g egg whites
• 1 g Xanthangummi
• 1 g Salz
• 2 g malic acid
• 1 Blatt Gelatine

Wegbeschreibung

Carpaccio

1. In a very hot fry pan seal the meat with olive oil in all sides.
2. Remove to a tray and roll over the spices.
3. Take it to the 180ºC oven for 5 minutes.
4. Cool it down and wrap it in clingfilm to be round and tight.
5. Freeze it to facilitate the slicing. Slice it using a slicer machine.

Arugula foam

1. In boiling water blanch the arugula for 4 seconds, cool down in icy water and drain the excess of water.
2. Blend all the ingredients using a hand blender, pass through a fine sieve.
3. Charge it using SW with 10 bars.
4. Keep in the fridge until the siphon is at 20ºC or below. Then is ready to serve.

Zusammenbau

• 7g roasted pines
• 10 g parmesan slices
• 3 g fresh arugula
• Veal carpaccio
• Arugula foam

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