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    You are in: Home / Recipes / Beef Carpaccio With Garlic Aioli And Watercress Recipe
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    Beef Carpaccio With Garlic Aioli And Watercress

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    10 mins

    5 mins

    ** Poppy **'s Note:

    Carpaccio of beef was created by Giuseppe Cipriani of Harry's Bar in Venice, and has become famous throughout the world as being typical of modern Italian cuisine. There are an unlimited number of variations of this dish, but often the simpler the better. This variation tops the tender beef slices with crisp, vibrant watercress and a drizzle of garlicky aioli sauce to finish. Serve as a light lunch dish, or as an appetizer.

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    Units: US | Metric


    1. 1
      If slicing yourself, use an electric carving knife and cut the beef into paper thin slices.
    2. 2
      Saute beef in 2 tsp oil for 2 minutes.
    3. 3
      Arrange the watercress on plates, and top with the beef slices.
    4. 4
      To make the garlic aioli, place the garlic and eggs in a blender.
    5. 5
      Pulse to combine.
    6. 6
      Begin to slowly add the oil into the blender top while it is blending to create a thick emulsion.
    7. 7
      Once thick, remove from the blender, and add the lemon juice, salt and pepper.
    8. 8
      Drizzle the sauce over the carpaccio on the plates.
    9. 9

    Ratings & Reviews:


    Nutritional Facts for Beef Carpaccio With Garlic Aioli And Watercress

    Serving Size: 1 (414 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1544.2
    Calories from Fat 1343
    Total Fat 149.3 g
    Saturated Fat 31.0 g
    Cholesterol 352.1 mg
    Sodium 176.0 mg
    Total Carbohydrate 3.1 g
    Dietary Fiber 0.3 g
    Sugars 0.4 g
    Protein 48.6 g

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