Ingredients

  • Beef carpaccio (rump or eye round) 300 g
  • Burrata 200 g
  • Pantelleria salted capers 20 g
  • Large sweet white onion 1
  • Rice flour 50 g
  • Sparkling mineral water as needed
  • Extra Virgin Olive Oil as needed
  • Oregano as needed
  • Fleur de sel as needed
  • Freshly ground black pepper as needed

Preparation

Cut the onion into petals or thin rings, then dry thoroughly. In a bowl, mix rice flour with sparkling water until you get a fluid batter. Dip the onions in the batter and fry them in plenty of hot Extra Virgin Olive Oil. Drain on paper towels and lightly salt.

Desalt the capers in cold water for about 30 minutes, then dry them.

Lightly pound the beef carpaccio between two sheets of parchment paper, using a meat mallet. Arrange the meat on a well-chilled plate, creating slight folds to add volume, and leaving a central space for the burrata.

Place the burrata in the center of the plate and season with Extra Virgin Olive Oil, fleur de sel, pepper, capers, and oregano. Top with the crispy onions.

Serve immediately, as an appetizer or main course.