Beef carpaccio with ghee bread from Nadiya's British Food Adventure: Over 120 Fresh, Easy and Enticing New Recipes (page 188) by Nadiya Hussain

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Notes about this recipe

  • Ro_ on August 26, 2020

    I really liked the method for making the carpaccio (the seasoning / searing / freezing / slicing) and the salsa verde was good too, it made a nice change from the traditional oil/balsamic/parmesan accompaniments to a beef carpaccio. I was less fussed about the concept of putting the carpaccio on bread, though admittedly I didn't have tiger bread or ghee so I used baguette slices and olive oil. I'd also note that I ended up with far too much salsa verde for the quantity of carpaccio, especially since you only need a little to get a lot of flavour - I'd make a half or even quarter quantity of the salsa verde next time.

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