Scrumptious Carpaccio

We love crossing borders and combining the best of two worlds. Italy is known for amazing gorgonzola, parmesan cheese and top-notch olive oil. Uruguay knows how to raise tasty beef. So we threw all these ingredients together and came up with a juicy spin on a trusty Italian favorite: carpaccio.

Do you want to impress your guests with a perfect carpaccio? Or do you simply want to treat yourself? This beauty melts in your mouth and will leave you craving for more. Prego!

It’s easy!


First we make the slaw:

  • Slice the chicory.
  • Finely chop the walnuts and the gorgonzola cheese.
  • Add the chicory, walnuts and gorgonzola to a bowl.
  • Add lemon juice, olive oil and truffle mayonnaise and mix it all together.

Now for the carpaccio:

  • Lay out the carpaccio on a plate. Add a spoonful of the slaw in the middle of each piece of carpaccio and wrap it up.

Lay the carpaccio on a platter. Sprinkle some salt and pepper on top and garnish it with some truffle mayonnaise and a couple of leaves of parsley. Finally, grate some parmesan cheese over the top. So easy, yet so tasty!

Carpaccio (and more) from The Frozen Butcher

  • 80 grams of Frozen Butcher carpaccio
  • 2 pieces of chicory
  • 5 fresh walnuts, peeled
  • 160 grams of gorgonzola cheese
  • Juice of 1 lemon
  • 2 tablespoons of olive oil
  • Truffle mayonnaise
  • Salt and pepper to taste
  • Parmesan