Serve 4
Beef carpaccio with cannellini beans and celery ingredients: 600g piece center-cut beef eye fillet, trimmed. 1 tbs extra virgin olive oil. 400g can cannellini beans, rinsed drained. 125 buffalo mozzarella or bocconcini, torn. 1/2 bunch celery, thinly sliced pale inner leaves served
Salsa verde ingredients: 1 cup flat-leaf parsley leaves. 1 cup basil leaves. 1/2 cup mint leaves. 1 garlic clove, crushed. 1 tbs salted capers, rinsed, drained. 2 tbs extra virgin olive oil. 1 tbs vinegar
Methods of cooking
To make Beef carpaccio with cannellini beans and celery Rub the beef with oil and season. Place a frypan over medium heat and cook the beef, turning, for 5 minutes or until browned but still rare in the centre. Set aside to cool completely. For the salsa verde, place all the ingredients in needed to reach the desired consistency. Very thinly slice the beef and flatten each slice lightly with a rolling pin. Divide the beef among 4 plates and top with the cannellini beans, mozzarella, sliced celery and celery leaves. Season well, then spoon over the salsa verde to serve. By then, the Beef carpaccio with cannellini beans and celery is done
Per serve: 1988kL (497 cal), fat 27.0g (saturated 8.0g), protein 45.7g, carb 17.0g, fiber 0.9g, chol 87mg, sodium 467mg
