Schiacciate with Beef Carpaccio, Arugula and Sbrinz

The schiacciata with beef carpaccio, arugula and sbrinz is a dish that combines the Italian tradition of schiacciato bread (similar to focaccia) with carpaccio, a Venetian-origin dish of thin slices of raw meat, and the addition of a flavorful cheese like sbrinz, which is a Swiss variety similar to parmesan.

Ingredients

• 4 schiacciate (flat focaccias)
• 400 g beef carpaccio
• 100 g arugula
• 80 g sbrinz (or alternatively parmesan if not available)
• Extra virgin olive oil
• Lemon juice
• Salt and pepper to taste
• Capers for garnish (optional)

Preparation

1. Start by preparing the schiacciate if you want to make them at home or heat them if you bought them ready-made. If you make them at home, you can season the dough with oil, salt and rosemary to add flavor.

2. Spread the beef carpaccio over the schiacciate, distributing it evenly.

3. Season the arugula with a drizzle of extra virgin olive oil, a little lemon juice, salt and pepper, then distribute it over the schiacciate on top of the carpaccio.

4. Using a wide-hole grater, grate the sbrinz (or parmesan) directly onto the schiacciate.

5. If you like, you can add some capers to your dish for an extra touch of savoriness and contrast.

6. Serve immediately after preparing, to enjoy the freshness and flavors at their best.

Interesting Facts

Carpaccio was originally prepared only with beef, but today it is found in many variants, including with raw fish. The contrast between the tender carpaccio, the pungent flavor of the arugula and the bold taste of the sbrinz make this dish an excellent marriage of flavors and textures. It is an excellent option for a light yet tasty lunch or an appetizer during a dinner with friends.