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Carpaccio de res con mayonesa de cítricos

Categoría
Carnes
Dificultad
Medio
Porciones
2

Ingredientes

  • Para el carpaccio: 1 lomo de res de 500 gramos entero
  • 1½ paquetes de rúcula
  • ½ taza de jugo de limón
  • Sal al gusto
  • Pimienta negra recién molida al gusto
  • Escamas de queso parmiggiano reggiano al gusto
  • ½ taza de aceite de oliva extra virgen
  • 2 cucharaditas de alcaparras baby
  • Para la mayonesa de cítricos:
  • Mayonesa al gusto
  • 2 cucharaditas de zumo de limón
  • 2 cucharaditas de zumo de naranja
  • 2 cucharaditas de jugo de chinola

Preparación

  1. Limpiar el lomo, envolverlo en papel film y llevarlo al refrigerador durante un par de horas.
  2. Mientras, lavar las hojas de rúcula, colocarlas en un plato y reservar.
  3. Cuando el lomo de res esté firme, retírelo del refrigerador y con ayuda de un cuchillo muy afilado córtelo en láminas finas.
  4. Colocar las láminas de carpaccio sobre un plato y espolvorear pimienta y sal al gusto y un poco de aceite de oliva extra virgen.
  5. Aparte, cortar las láminas del parmiggiano y colocarlas encima de la rúcula.
  6. Para servir, colocar en un plato las láminas de carne, luego la rúcula, el queso, las alcaparras y terminar colocando un poco de la mayonesa.
  7. Para preparar la mayonesa de cítricos, solo tenemos que poner un par de cucharadas de mayonesa y agregarle los zumos de limón, de chinola y de naranja (1 o 2 cucharadas de cada zumo), removemos bien y está lista.
  8. Tips: El primer carpaccio se elaboró en la década de los años 30.