Beef “Carpaccio” with Celery and Parmigiano-Reggiano

Name: Beef “Carpaccio” with Celery and Parmigiano-Reggiano
Yield: serves 4
Ingredients: 8 ounces thinly sliced rare roast beef (from the deli counter); 1/2 cup Rocco’s Magnificent Mayonnaise (page 200) or store-bought low-fat mayonnaise such as Hellmann’s Low-Fat Mayonnaise Dressing; Grated zest and juice from 1 lemon; 3 celery stalks, sliced thin on the diagonal; Salt and freshly ground black pepper; 2 ounces (1 1/2 cups) Parmigiano-Reggiano cheese, grated; 1/4 cup chopped fresh flat-leaf parsley

December 9, 2011

Paper-thin slices of lean, rare roast beef are healthy on their own, so keeping the toppings light but flavor-packed is the key to the success of this dish. Low-fat mayo amended with lemon juice and zest, crisp celery, and just a little bit of real Parmigiano-Reggiano—grated instead of shaved, for more coverage—does the trick.

Recipe information

Yield
serves 4

Ingredients

8 ounces thinly sliced rare roast beef (from the deli counter)

1/2 cup Rocco’s Magnificent Mayonnaise (page 200) or store-bought low-fat mayonnaise such as Hellmann’s Low-Fat Mayonnaise Dressing

Grated zest and juice from 1 lemon

3 celery stalks, sliced thin on the diagonal

Salt and freshly ground black pepper

2 ounces (1 1/2 cups) Parmigiano-Reggiano cheese, grated

1/4 cup chopped fresh flat-leaf parsley

Preparation

Step 1
Arrange the beef slices on 4 large dinner plates, covering the bottom of each plate completely. Cover the plates with plastic wrap and refrigerate them.
Step 2
To make the dressing, combine the mayonnaise, lemon zest, and lemon juice in a medium bowl. Stir in the sliced celery. Season the dressing with salt and pepper to taste.
Step 3
Remove the chilled plates from the refrigerator. Season the beef generously with salt and pepper. Spoon the dressing evenly over the meat, and then sprinkle the cheese over the dressing. Sprinkle the parsley over the top, and serve immediately.
nutrition information
Step 4
Fat: 84.1g (before), 7.8g (after)
Step 5
Calories: 827 (before), 177 (after)
Step 6
Protein: 17g
Step 7
Carbohydrates: 7g
Step 8
Cholesterol: 43mg
Step 9
Fiber: 1g
Step 10
Sodium: 1,037mg

Now Eat This by Rocco DiSpirito. Copyright © 2010 by Rocco DiSpirito. Published by Random House Publishing Group. All Rights Reserved. Hailed as the "Leading Chef of his Generation" by Gourmet magazine, Rocco DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco's Italian-American (2004), Rocco's Five Minute Flavor (2005), Rocco's Real-Life Recipes (2007), and Rocco Gets Real (2009). DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real.

TagsBeef Meat Celery Vegetable Parmesan Cheese Dairy Starter Main Dinner Nut Free Gluten Free Weeknight Meals Quick No-Cook Cookbooks

Recipe information

Ingredients

Preparation

Step 1

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Step 3

nutrition information

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Step 5

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Step 10

Recipe notes