Crostone di Carpaccio: Open-Faced Carpaccio Sandwich

By dyannucci

Ingredients

• 1/4 cup/50 ml extra-virgin olive oil
• 2 cloves garlic, peeled and sliced
• 2 pounds/1 kg thinly sliced beef tenderloin, pounded thin
• Salt
• 1/4 cup/50 ml white wine
• Small bunch rucola (arugula or rocket)
• Parmigiano shavings, as much as you need
• 8 slices country bread, toasted

Preparation

Step 1

In a saucepan, heat up 2 tablespoons olive oil. Add the garlic and cook for 1 minute to flavor up the olive oil. Rip the beef tenderloin into the pan. Add salt and white wine. Cook until partially cooked.

In a salad bowl, add the rucola, salt, and the remaining olive oil. Mix well.

Top the bread slices with the rucola, Parmigiano shavings, and beef.