Marinated beef carpaccio with Trevisano chicory
Marinated beef carpaccio with Trevisano chicoryTime: 35 min Lifestyle: Traditional Type of cheese: Grana Padano Course: Second
1 kg beef silverside
600 g coarse salt
300 g sugar
3 laurel leaves
cloves to taste
whole black peppercorns to taste
rosemary to taste
coriander to taste
80 g rocket
80 g late-growing Trevisan chicory
50 g Grana Padano PDO
extra virgin olive oil to taste
salt to taste
pepper to taste
lemon juice to taste.
Preparation time: 35 min + 24 h for marinating
Cooking time: 35 min
Clean the beef silverside to the bare meat and cut it in half lengthwise. Mix the coarse salt with the sugar and seasoning in a bowl. Place the meat in a baking pan and cover it with the aforementioned mixture. Refrigerate and marinate for at least 24 hours. Once the meat is marinated, wash it under running cold water and dry it with a clean towel. Place the meat on a baking tray and put a baking pan with sawdust and seasoning underneath. Light the sawdust with a blowpipe, close the oven and leave the fan to blow it out. Let it smoke for 30 minutes with the oven turned off. Cool the beef. In the meantime, flake the cheese with a slicer or mandoline. Clean the rocket and chicory; then cut the chicory into julienne slices.
Place the sliced beef at the centre of the plate arranged radially; complete the dish by placing rocket and chicory in the centre and the flakes of Grana Padano PDO over the beef. Season with a drizzle of oil and a few drops of lemon juice to taste.