Summer classic with a freshness kick and elegant acidity
Thinly sliced fillet of beef meets wafer-thin Parmesan shavings, fresh lemon olive oil and a pinch of coarse sea salt: a classic of Italian cuisine that impresses with its lightness and aroma. Ideal as a starter on warm days or as an elegant prelude to a Mediterranean dinner.
Ideal wine accompaniment: Barbera d’Asti DOCG (Piedmont, Italy, slightly chilled)
With its lively acidity, juicy cherry fruit and moderate tannins, a Barbera d’Asti DOCG is the perfect accompaniment to this dish. The wine adds freshness, harmoniously absorbs the acidity of the lemon-olive oil and remains pleasantly in the background despite its aromas. Served slightly chilled, it emphasizes the cool mouthfeel of the carpaccio without masking its delicacy. The combination of meat texture and fresh spiciness is pleasantly balanced by Barbera.
Another 5 wine recommendations for this pairing:
1st Pinot Noir (Sancerre AOC, France)
A Pinot Noir from Sancerre impresses with its fine cherry fruit, elegant acid structure and subtle minerality. The floral and red fruit aromas delicately play around the beef, while the freshness of the wine emphasizes the citrus notes. A delicate red wine that emphasizes rather than overpowers the carpaccio – ideal for warm days.
2. Vernaccia di San Gimignano DOCG (Tuscany, Italy)
This white classic from Tuscany has an animating citrus freshness, a hint of almond and delicate minerality. Its structure stands on its own, but goes perfectly with the quality of the meat and the nutty notes of the Parmesan. An exciting, regional contrast to the typical red wine pairing.
3. Cerasuolo d’Abruzzo DOC (Abruzzo, Italy)
A deep rosé-colored wine with powerful berry fruit, animating freshness and slight astringency. The light chill makes it a pleasure to drink in summer, while the fruit components harmonize pleasantly with the olive oil and Parmesan. A modern alternative with sophistication.
4. Lagrein Kretzer (Alto Adige DOC, Italy)
The Kretzer, the rosé version of the Lagrein, has cherry fruit, floral notes and a lively acidity. The freshness is supported by the lemon olive oil, while the depth of the wine stands up to the flesh structure. An alpine rosé recommendation with charm and character.
5. Chiaretto del Garda DOC (Lombardy, Italy)
A rosato from the Lake Garda region with fine raspberry notes, a floral nose and a pleasant lightness. It goes wonderfully with the Cows of Simplicity and brings exactly the freshness that carpaccio demands. The subtle fruit expression and elegant structure are perfect for Mediterranean starters.
The recipe:
Carpaccio vom Rind mit Parmesan & Zitronen-Olivenöl
Cooking utensils
- 1 Schneidebrett
- 1 Scharfes Messer
- 1 Hobel für Parmesan
- 1 Zitronenpresse
- 1 Teller zum Anrichten
Ingredients
Für das Carpaccio:
- 200 g Rinderfilet sehr dünn geschnitten
- 30 g Parmesan in feinen Spänen
- 2 EL Zitronensaft frisch gepresst
- 3 EL kaltgepresstes Olivenöl
- Fleur de Sel nach Geschmack
- Frisch gemahlener schwarzer Pfeffer
- Einige Blätter Rucola optional zur Garnitur
Preparation
Vorbereitung:
- Rinderfilet in Klarsichtfolie wickeln und für 30 Minuten ins Gefrierfach legen (erleichtert das Dünnschneiden)
- Parmesan hobeln
- Zitrone auspressen
Anrichten:
- Fleisch dünn auf zwei Teller legen
- Mit Zitronensaft und Olivenöl gleichmäßig beträufeln
- Parmesan darüberstreuen
- Mit Fleur de Sel und Pfeffer abschmecken
- Nach Belieben mit etwas Rucola garnieren
Empfohlene Beilagen:
- Frisches Ciabatta oder Baguette
- Gegrilltes Gemüse (z. B. Zucchini, Auberginen)
- Eingelegte Oliven
