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Recipe by
Tuscan carpaccio is a specialty of Italian cuisine, originating from the Tuscany region. The recipe calls for thin slices of beef, seasoned with lemon juice, salt, pepper, porcini mushrooms, Grana cheese, and chopped parsley. It is a simple but tasty dish, ideal for lovers of raw meat.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: To make this very fresh and refined dish, the meat must be sliced very thinly as if it were ham; so if you want a tip, have your butcher cut it for you
Step 2 of 4: Arrange the meat slices on the serving plate and sprinkle them with lemon juice beaten in a small cup with salt and pepper
Step 3 of 4: After half an hour, when the meat has absorbed the sauce, place on top of the meat a well-cleaned raw porcini mushroom, add pieces or shavings of Grana cheese and sprigs of chopped parsley
Step 4 of 4: Serve immediately, possibly with salt or porcini oil
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Allergens detected: Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving163 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,102 kJ263 kcal | 678 kJ162 kcal |
| Fat | 12.55 g | 7.72 g |
| of which saturated fatty acids | 5.85 g | 3.6 g |
| Protein | 35.62 g | 21.92 g |
| Salt | 0.29 g | 0.18 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
