Air-dried beef carpaccio

Air-dried beef carpaccio

Total: 30 Min. | Active: 30 Min.
Nutritional value / people: 379 kcal
, Fat: 24 g
, Carbohydrate: 13 g
, Protein: 26 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 tbsp olive oil
1 lye roll (approx. 70 g), cut into approx. 1 cm cubes
40 g walnut kernels, coarsely chopped


200 g Bündnerfleisch (Graubünden air-dried meat) in slices
2 tbsp lemon juice
3 tbsp olive oil
¼ tsp salt
a little pepper
1 fennel, very thinly sliced
30 g Micro Greens
30 g Graubünden mountain cheese, shaved into thin strips using a peeler
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How it's done


Heat the oil in a frying pan. Toast the bread cubes and nuts for approx. 4 mins. until golden brown.


Plate up the air-dried meat. Mix together the lemon juice and oil, season. Add the fennel and micro greens, mix. Arrange the salad, cheese and croutons on top of the carpaccio.


Roasting nuts

Roasting nuts

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