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.
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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
Arrange the meat slices on the serving plate and sprinkle them with lemon juice beaten in a small cup with salt and pepper
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
Serve immediately, possibly with salt or porcini oil
Sharp Knife
Citrus Juicer
Cutting Board
Store in the refrigerator for up to 1 day.
Tuscan carpaccio is a light and fresh dish, ideal as a starter or summer first course.
Italia, Toscana
| Energy (kcal) | 126.15 |
| Carbohydrates (g) | 0.08 |
| of which Sugars (g) | 0.04 |
| Fat (g) | 4.46 |
| of which Saturates (g) | 2.12 |
| Protein (g) | 21.03 |
| Sale (g) | 0.18 |
