Carpaccio Bread

Finger Food.

Preparation steps

Carpaccio: I buy it almost cut. You as you please. Arrange on a plate, season with coarse salt, ground pepper, lime juice and olive oil. Leave in the fridge for about half an hour. Then add the arugula to the meat and season in the same way. If you like, you can add a little aromatic vinegar (Balsamico).
Bread: Ciabatta-Bread cut into slices about 2.5 cm thick, fry in olive oil (until it takes on color and becomes crispy) with one clove of garlic in a piece and salt on both sides, leave to drain on kitchen paper.

Serving

As you can see in the picture, I serve it on bread. Best in the warm. Usually I make a few Bruschetta-snits with Carpaccio (recipe follows). You like it. Good apetite!