Carpaccio skewers with figs and arugula – 55000 Recipes. Passion for food


Carpaccio skewers with figs and arugula

Figs are harvested in late summer and are a very unknown ingredient. This recipe is perfect for dinner in late summer.


  • Wasabi (optional)
  • 1 packet of beef carpaccio
  • 1 packet of wild arugula
  • A few drops of PX vinegar
  • 8 sprigs of fresh rosemary (shish)
  • For the dressing
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon soy sauce
  • 1 teaspoon mustard
  • ½ teaspoon chopped rosemary
  • Sol
  • 6 sweet and ripe figs or figs


  1. Remove the leaves from the bottom of the rosemary branches (washed and dried), leaving the stem clean with a plume.
  2. Cut some of the leaves and use them in the dressing.
  3. Emulsify the butter, soy sauce and vinegar in a bowl. Add the chopped rosemary and salt, mix well.
  4. Spread 24 sheets of carpaccio on the work table and spread them with the dressing. Let them rest for a few minutes.
  5. Meanwhile, wash the figs and cut them into quarters. Lightly soak them with the dressing.
  6. Place a little arugula leaf and a slice of fig on each leaf of meat. Roll up. Place three rolls in the rosemary branch, being careful not to separate the figs.
  7. Store in the refrigerator until serving, covered with kitchen foil to prevent rust.
  8. If you want to give it a spicy touch, add a little wasabi paste to the dressing.


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