Buffalo Carpaccio (appetizer)

This appetizer knocked my socks off the first time I tried it.  The recipe is simple, but the resulting flavors and textures are complex.  A carpaccio is an Italian dish consisting of thin slices of raw meat and, generally, garnished with vegetables.  The “buffalo” in the name comes from mozarellla di bufalo, an Italian mozarella cheese, sometimes made from water buffalo milk.  The cheese is easily available in the U.S., as I can even buy it in the Marketplace grocery in Annandale, Minnesota.  I don’t have an original photo, so sorry.  I will try to upload one, next time I make it.

NOTE: For gluten-free version, use gluten free bread, toasted.

Buffalo Carpaccio

A baguette (a thin loaf) of French bread, heated in a 350 degree oven for 10 minutes

Melted butter

Very thin slices of raw beef tenderloin (as many as necessary for the number of guests), pound out thinner with a meat pounder or a heavy rolling pin between sheets of plastic wrap.  Should be thin enough to let some light through.

Thin slices of roma tomatoes

Buffalo mozarella (mozarella di bufalo), 1/2 inch slices

Fresh basil leaves

Freshly ground black pepper

Slice the baguette into 1/2 inch slices.  Place on appetizer plate.  Drizzle with butter.  Put 1 or 2 slices of raw beef tenderloin on each slice. Put slices of roma tomatoes on top of the meat.  Put mozarella on top of the tomatoes,  Top each appetizer with a fresh basil leaf and sprinkle with fresh ground pepper to taste.