Small Bites
Carpaccio
Serve this Italian dish alongside a Meyer lemon wedge and crostinis. Recipe by Chef James Martin of Gilardi's Ristorante.
Serves 4. Best paired with Cote Mas Cremant de Limoux Blanc Brut. Recipe by Chef James Martin of Gilardi's Ristorante. From our April 2016 Cooking Class.
Ingredients
1 8-ounce filet, raw
Thinly sliced celery to taste
Shaved Parmesan to taste
Capers to taste
Himalayan pink salt to taste
½ Meyer lemon, deseeded
8 garlic and herbed crostinis
To Prepare
Slice the filet into paper-thin slices and arrange on a plate. Sprinkle with celery, shaved Parmesan, capers and salt to your desired taste. Garnish with Meyer lemon wedge and crostinis.