Beef Carpaccio with Apples
Nutritional values
(Percentage of daily recommendation)
| Calorie | 669 cal. | (32 %) | ||
| Protein | 65.66 g | (67 %) | ||
| Fat | 36.95 g | (32 %) | ||
| Carbohydrates | 16.66 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.09 g | (10 %) |
| Vitamin A | 102.17 mg | (12,771 %) | ||
| Vitamin D | 0.36 μg | (2 %) | ||
| Vitamin E | 0.62 mg | (5 %) | ||
| Vitamin B₁ | 0.18 mg | (18 %) | ||
| Vitamin B₂ | 0.65 mg | (59 %) | ||
| Niacin | 22.14 mg | (185 %) | ||
| Vitamin B₆ | 1.08 mg | (77 %) | ||
| Folate | 25.39 μg | (8 %) | ||
| Pantothenic acid | 1.12 mg | (19 %) | ||
| Biotin | 2.24 μg | (5 %) | ||
| Vitamin B₁₂ | 5.48 μg | (183 %) | ||
| Vitamin C | 10.16 mg | (11 %) | ||
| Potassium | 809.34 mg | (20 %) | ||
| Calcium | 492.03 mg | (49 %) | ||
| Magnesium | 68.2 mg | (23 %) | ||
| Iron | 8.4 mg | (56 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 12.8 mg | (160 %) | ||
| Saturated fatty acids | 13.39 g | |||
| Cholesterol | 176.89 mg |
Ingredients
- Ingredients
- 150 grams Parmesan (freshly grated)
- 3 tsps black Sesame seeds
- 2 Tbsps Pine nuts
- 2 Apple (such as Granny Smith)
- 1 Tbsp lemon juice
- 2 Tbsps olive oil
- 1 onion
- 50 grams Purslane (Salad leaves)
- 12 slices Beef fillet (Thinly sliced, each 30 grams)
- coarse Sea salt
- Dandelion greens (for garnish)
Preparation steps
Preheat the oven broiler. Mix Parmesan in a bowl with 2 teaspoons sesame seeds and pine nut. Line a baking sheet with parchment paper and create Parmesan hearts by arranging Parmeson mixture in a heart-shaped cookie cutter on the baking sheet. Bake in preheated oven broiler, watching carefully, until the cheese is lightly browned. Cool Parmesan hearts and remove from parchment paper.
Peel apples, remove seeds and core and dice. Mix apples in a bowl with lemon juice and olive oil. Peel onion and chop finely. Rinse purslane and spin dry.
Just before serving mix apples, onion and lettuce. Arrange 3 slices of beef carpaccio on each plate and cover with apple mixture and season with sea salt. Garnish with dandelion leaves and Parmesan hearts and serve immediately.
