These carpaccio parcels are a wonderful festive starter to enjoy over Christmas. Served with hazelnuts, a delicious homemade truffle dressing, and a Parmesan crisp.
The main thing:
Other stuff:
Carpaccio parcels are an ideal way to serve a carpaccio salad in a festive way. You can make the parcels as big or as small as you like, depending on what you're serving as the main course and the rest of your meal.
You can cut the carpaccio in different ways. You can buy it already sliced, or have the butcher slice the beef thinly. To cut the beef fillet yourself, the best way is to freeze it first. The simplest way to do this is to wrap the fillet tightly in cling film. It is then easy to slice the fillet very thinly with a slicer or chef's knife.
There are many kinds of truffle tapenades, you can basically use whatever kind you can find. Many truffle tapenades consist mainly of mushrooms; this is not a bad thing as they are still very tasty.
Made by Véronique
Published at 2023-12-06, this recipe is for 4 people and takes 50 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 28-12-2023
View the original recipe via:
https://ohmydish.com/recipe/carpaccio-parcels
Preheat the oven to 180 degrees Celsius and line a baking tray with baking parchment.
Sprinkle the finely grated Parmesan cheese into 4 rounds on the baking tray. Make sure they are not too close together and that the cheese is evenly distributed.
Bake the Parmesan cheese for about 5 to 10 minutes until crispy and golden brown. Let the Parmesan crisps cool completely.
Chop the sun-dried tomatoes and coarsely chop the hazelnuts.
Wash the salad leaves, if necessary, and remove excess water with a salad spinner.
Make a truffle dressing by mixing cider vinegar, honey, mustard and truffle tapenade. Slowly add hazelnut oil and sunflower oil while continuing to beat with a whisk. Season to taste with salt and pepper.
Mix the salad leaves with some of the truffle dressing. Keep some hazelnuts, sun-dried tomatoes and parmesan shavings aside and mix the rest through the lettuce.
Line two bowls with cling film and make sure there is enough hanging over the edge to seal the parcels.
Cut the fillet or sirloin into thin slices and place them in the bowls, letting them fall slightly over the edge.
Place a handful of salad in the bowls and fold the carpaccio over it.
Fold the cling film over the carpaccio and twist it tightly so that the salad is in a ball. Repeat for the remaining carpaccio parcels.
Remove the cling film from the carpaccio bonbons and place them, seam side down, on a plate.
Garnish around the parcels with a little extra sun-dried tomato, hazelnuts, Parmesan cheese, salad leaves and dressing. Place a Parmesan crisp on top and serve immediately. Enjoy!
What is carpaccio?
Carpaccio means “thinly sliced”, and it usually refers to a cold Italian starter. This classic carpaccio is made from thinly sliced raw beef, which can be beef fillet or sirloin.
Which dressing goes well with carpaccio parcels?
Classic carpaccio is usually accompanied by truffle mayonnaise. Carpaccio parcels are an attractive way of serving a carpaccio salad, so a truffle dressing works better with this version of the dish than a truffle mayonnaise would.
