il buco's Carpaccio di Manzo

By Executive Chef Ignacio Mattos
(Serves 4)

Ingredients:

• 12 oz fresh beef (top round or tenderloin)
• 1 cup cooked chickpeas
• 1 teaspoon toasted cumin
• 1/4 lb arugula
• 1/4 lb podda classico cheese
• oil for frying, preferably peanut

 

For the salmoriglio:

• 1/2 cup extra virgin olive oil
• 1 lemon for zest and juice
• 1 teaspoon lemon thyme
• Salt
• Chili

Preparation:
Toast the cumin seeds in the oven or in a dry pan on a burner, they will start to give off a stronger fragrance as they toast.  This does not take long, 2-3 minutes

To make the salmoriglio work in a stainless steel bowl.  Zest and juice the lemon, add the lemon thyme, minced, and a pinch of salt and chili.  Mix with a fork and add the oil.  It will be “broken”” or separated.  This is normal.  Mix well and taste, it should be balanced (not too acidic, or it will cook the meat)

Cut the beef into 1 – 1.5 oz portions.  Pound between sheets of plastic wrap with a meat tenderizer or mallet (be sure to use the smooth face).  With a paring knife and fingertips, remove fat and sinew, as these will become visible as the meat  gets thinner.  Cover again, and continue to smooth out until quite thin.  At this stage sometimes a rolling pin works better than a mallet.  Refrigerate all meat, stored in the plastic film, as each is completed.

Heat the peanut oil in a saucepan (6” deep, else its too shallow for frying) to 350 degrees.  You can use a candy thermometer to gauge the temperature, or test a chickpea at a time until it fries quickly.  Carefully drop the chickpeas in the oil, perhaps lowering them in with a slotted
spoon or sieve.  Fry until golden brown and crispy, about 3-4 minutes. 
Remove them with a slotted spoon or sieve and drain on paper towels. 
Season with salt and toasted cumin.  Set aside.

The
final assembly of the Carpaccio begins with opening each piece of meat
on a plate.  Pinching either side of the plastic, towards the edge
of the meat, pull apart until plastic separates.  Carefully lift
one side of the film off, and place on a chilled plate with the covered
side facing up.  Carefully peel off the top piece of plastic, season
with salt and chili.  Mix the salmoriglio and spoon onto the meat-
you want to cover the beef, but not have the oil pool anywhere. 
Place the arugula, 4-5 leaves each, off-center in a little pile. 
Sprinkle each dish with fried chickpeas, toasted cumin (lightly) and
podda classico shaved with a knife in funky, uneven shapes.  Garnish
with a lemon wedge.

il buco

Phone: (212)533-1932

Address: 47 Bond Street, nr. Lafayette St.