Ono Island Carpaccio Recipe With Capers and Shaved Parmesan
Posted by Meredith Folger Amon on
ONO ISLAND CARPACCIO WITH CAPERS, SHAVED PARMESAN, AND ARUGULA
This is my go-to “looks like a chef made it” plate when I want something elegant, fast, and Gulf Coast appropriate. The secret is not complicated technique. It’s great beef, a bright lemony dressing, briny capers, and those paper-thin Parmesan shards that make the whole thing feel restaurant-level.
Quick food-safety note: Carpaccio is served raw. Use the freshest, highest-quality beef you can source (I like asking a trusted butcher for tenderloin intended for raw service). Keep everything cold, slice cleanly, and serve immediately. If you are unsure about serving raw beef, scroll down for a “lightly seared edges” variation. “Carpaccio is a lesson in restraint. When…518 Views, 0 Comments