Recipe courtesy of David Rocco

Crostone di Carpaccio: Open-Faced Carpaccio Sandwich

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  • Level: Easy
  • Total: 19 min
  • Prep: 10 min
  • Cook: 9 min
  • Yield: 4 servings
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Ingredients

Directions

  1. In a saucepan, heat up 2 tablespoons olive oil. Add the garlic and cook for 1 minute to flavor up the olive oil. Rip the beef tenderloin into the pan. Add salt and white wine. Cook until partially cooked.
  2. In a salad bowl, add the rucola, salt, and the remaining olive oil. Mix well.
  3. Top the bread slices with the rucola, Parmigiano shavings, and beef.