carpaccio with red pepper pesto and cheese

carpaccio con pesto di peperoni e grana


4 appetizer servings


A new take on classic carpaccio, this recipe pairs silken slices of raw beef with a robust pesto made from roasted red peppers, almonds and pine nuts. Freezing the beef briefly makes it easier to slice.

Ingredients

For the carpaccio

 For the pesto

Instructions

For the carpaccio: Freeze beef for 1 hour.

For the pesto: While beef is chilling, char peppers over a gas burner set on high, turning frequently, until skin is blackened and blistered on all sides. Transfer to a bowl and cover tightly with plastic wrap; let sit for 15 minutes.

Rub skin off peppers (do not rinse under water); discard core and seeds. In a blender, purée peppers, almonds, oil, marjoram, pine nuts and shallot until smooth; season with salt and pepper to taste.

Thinly slice beef; form slices into open rolls. Arrange cheese and beef rolls on serving plates; spoon a little pesto into the center of each roll. Garnish with marjoram. Put remaining pesto into little bowls and serve alongside carpaccio.