Prosciutto with Arugula

Ingredients:

225 g prosciutto di Parma, sliced thinly
115 g arugula
3 tbsp extra virgin olive oil
1 tbsp lemon juice
Salt and pepper

Preparing:

Season the lemon juice with salt and pepper.
Beat in the olive oil.

Pour the dressing over the arugula leaves and toss lightly so they are evenly coated.
Drap the prosciutto in folds in individual serving plates, and then add the arugula.

January 30th, 2008 | Category: antipasti, appetizer, arugula, cook, cooking, easy recipes, european recipes, extra virgin olive oil, food, free, free recipes, healthy recipes, italian recipes, lemon juice, low fat recipes, pepper, prosciutto, recipes | Leave a comment

Marinated Beef Carpaccio

Ingredients:

200 g beef fillet, in piece
55 g Parmesan cheese, shaved thinly
4 tbsp chopped fresh parsely
4 tbsp extra virgin olive oil
2 tbsp lemon juice
Lemon slices, to garnish
Salt and pepper

Preparing:

Cut the beef fillet into a wafer-thin slices and arrange on 4 individual serving plates.

Pour the lemon juice in a small bowl and season to taste with salt and pepper.
Beat in the olive oil and pour the dressing over the beef.
Cover with plastic wrap and set aside for 15 minutes to marinate.

Serve with Parmesan cheese and sprinkle with parsley.

January 6th, 2008 | Category: antipasti, appetizer, beef, cook, easy recipes, extra virgin olive oil, fillet, food, free, free recipes, healthy recipes, italian recipes, lemon, lemon juice, low fat recipes, parmesan cheese, parsley, pepper, recipes | Leave a comment
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