Beef Carpaccio With Prosciutto, Watercress, Goat Cheese, And Blood Orange Oil
Serves: 3
Alessia Franecki
1 January 1970
Based on User reviews:
48
Spice
44
Sweetness
54
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Lay the out the prosciutto in 4 pairs of 2 pieces that are partially overlapping lengthwise
2
In a bowl toss the watercress with the oil, salt, and pepper
3
Divide the watercress equally in mounds placed at the end of the prosciutto slices
4
Wrap the prosciutto around the watercress and roll them up as tight as possible without bruising the watercress
5
Set aside
6
Slicing against the grain cut the beef into 8 equal slices
7
Lay each piece between 2 pieces of plastic wrap and lightly pound into tender thin pieces with a mallet or the side of a heavy knife or a wine bottle (with cork in it!)
8
Lay 2 pieces on each of the 4 salad plates
9
Drizzle the meat with the oil and season with salt and pepper
10
Place a roll of the prosciutto and watercress next to the beef
11
Place 1 (2-ounce) spoonful of the fresh goat cheese nestled between the beef and roulade
12
Garnish with the apple slices