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Recipe courtesy of David Rocco

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Total:: 19 min
Prep:: 10 min
Cook:: 9 min

Yield:: 4 servings

Level:: Easy

Ingredients

1/4 cup/50 ml extra-virgin olive oil
2 cloves garlic, peeled and sliced
2 pounds/1 kg thinly sliced beef tenderloin, pounded thin
Salt
1/4 cup/50 ml white wine
Small bunch rucola (arugula or rocket)
Parmigiano shavings, as much as you need
8 slices country bread, toasted

Directions

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.

In a salad bowl, add the rucola, salt, and the remaining olive oil. Mix well.

Top the bread slices with the rucola, Parmigiano shavings, and beef.

My Private Notes

Name: Crostone di Carpaccio: Open-Faced Carpaccio Sandwich
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H9M0.000S
Total time: P0Y0M0DT0H19M0.000S
Yield: 4 servings
Ingredients: 1/4 cup/50 ml extra-virgin olive oil; 2 cloves garlic, peeled and sliced; 2 pounds/1 kg thinly sliced beef tenderloin, pounded thin; Salt; 1/4 cup/50 ml white wine; Small bunch rucola (arugula or rocket); Parmigiano shavings, as much as you need; 8 slices country bread, toasted

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Crostone di Carpaccio: Open-Faced Carpaccio Sandwich

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