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
- 6 sweet and ripe figs or figs
- Remove the leaves from the bottom of the rosemary branches (washed and dried), leaving the stem clean with a plume.
- Cut some of the leaves and use them in the dressing.
- Emulsify the butter, soy sauce and vinegar in a bowl. Add the chopped rosemary and salt, mix well.
- Spread 24 sheets of carpaccio on the work table and spread them with the dressing. Let them rest for a few minutes.
- Meanwhile, wash the figs and cut them into quarters. Lightly soak them with the dressing.
- 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.
- Store in the refrigerator until serving, covered with kitchen foil to prevent rust.
- If you want to give it a spicy touch, add a little wasabi paste to the dressing.
I will see you on another recipe.