Florence, Italy
Firenze
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What to See
A two-story food market, whose second floor has a variety of Italian street food, including sandwiches, pasta, pizza and wine.
Stella enjoying Eggplant Parmesan & Beef Carpaccio in Florence.
Where to Stay
Palazzo Tolomei
Here’s my version of the dish we can’t stop ordering in Italy.
Beef Carpaccio
4 appetizer servings
8 ounces beef tenderloin
4 ounces baby arugula
1/4 cup extra-virgin olive oil, divided (see note)
Juice of 1 large lemon (about 2 tablespoons)
2 medium tomatoes, cut into quarters
Kosher salt and freshly ground black pepper
Thinly shaved Parmesan cheese
Wrap the beef tenderloin in plastic wrap and place in the freezer for about 2 hours. This will make it easier to thinly slice.
After 2 hours, unwrap the tenderloin and slice the beef, 1/4 inch or so. Lay out sheets of plastic wrap and place each slice of meat onto the plastic. Top with another piece of plastic, then pound the meat with a meat mallet until very thin.
Place beef in the middle of a chilled serving platter. Arrange arugula around the meat, then add tomatoes and Parmesan. Drizzle olive oil and lemon juice over the top of the ingredients, then season with salt and pepper.