Olive oil and Lemon Beef Carpaccio
Hand-cut beef topside extra thin slices, marinated in Cedric Casanova olive oil (from Italy) and squeezed lemon.
Cooking tips: to be eaten raw, do never cook the carpaccio!
- Italian style: with parmesan cheese and arugula, in a salad or with pasta.
- Carpaccio Sushi: replace the seaweed with a slice of carpaccio
- Carpaccio Maki
- Carpaccio salad: eggs, tomato, lettuce and carpaccio
4 to 6 slices / pack
Warning: Last items in stock!