Beef carpaccio canapé with bone marrow and cavolo nero

  • Canapé
  • medium
  • 8
  • 45 minutes, plus overnight preparation


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Beef carpaccio and bone marrow

The day before serving, place the bone marrow in a deep dish and cover with water seasoned with salt. Leave to soak overnight
Wrap the beef fillet in cling film, rolling the meat tightly so it sets in a round cylinder. Freeze overnight
Lastly, bring a pan of salted water to the boil and blanch the cavolo nero leaves for 2–3 minutes to soften. Refresh in a bowl of iced water, then drain and pat dry. Cut into thin strips, then spread the leaves out across a baking tray and place in a dehydrator set to 60°C to dry out overnight
The next day, remove the beef fillet from the freezer and allow to defrost for about 30 minutes. While still quite firm, use a very sharp knife or meat slicer to cut the beef into 3mm thick slices. Lay the slices flat on a tray lined with baking paper and chill until serving
Drain the soaked bone marrow, then push the marrow out of the centre of the bone. Slice this into small chunks and season with a little salt. Place in a frying pan over a medium heat and fry for a few minutes to soften
To serve, place a few pieces of the bone marrow and dried cavolo nero (reserving some for garnish) in the centre of each beef slice. Wrap the beef around to form a small parcel, sprinkling with the remaining cavolo nero and some dried birch leaves to serve
  • dried birch leaves, to garnish
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