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Plate of meat carpaccio topped with arugula and parmesan shavings.
Classic carpaccio with arugula

Carpaccio with Arugula & Parmesan

Author: Flavelo
Recipes Appetizers
While unusual to some, horse meat is highly prized by gourmets. It is sweeter, leaner, and richer in iron than beef, offering a remarkably clean flavor when eaten raw. This recipe is about respecting the ingredient: highlighting rather than masking the meat's character with salty and acidic accents.
🕒 Prep Time 10 mins
⌛ Total Time 10 mins
🍽️ Servings 2 servings
🔥 Calories 160 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Serving plate
  • Vegetable peeler (for cheese)

Allergen Information

⚠️ Milk

Instructions

1 ✓

Arrange the meat in a single layer on the plate. Let sit for 5 minutes.

Tip: Meat flavors are muted when ice cold (tempering).
2 ✓

Whisk lemon juice and oil, then drizzle over the meat.

Tip: The oil carries the flavor; the acid brightens it.
3 ✓

Season with salt and pepper right before serving.

Tip: Salt draws moisture out; doing it too early dries the meat.
4 ✓

Top with arugula and capers.

Tip: Capers add a salty punch that matches the sweet meat.
5 ✓

Shave Parmesan over the top.

Tip: Use a peeler for nice, wide curls.

Recipe FAQ

What does horse meat taste like?
Similar to beef, but slightly sweeter, with a hint of game, and very tender.

Ingredients

  • 7 oz Horse Meat or Beef Tenderloin (very thinly sliced)
  • 2 oz Parmesan Cheese (block)
  • 2 cups Arugula (Rocket)
  • 1 tbsp Fresh Lemon Juice
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tbsp Capers
  • 1 pinch Sea Salt & Black Pepper