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Carpaccio With Arugula Foam recipe with your friends or colleagues!

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.

Equipment 

Ingredients 

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 xanthan gum
  • 1 g salt
  • 2 g malic acid
  • 1 gelatin sheet

Directions

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.

Assembling

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

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