Air-dried beef carpaccio

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 379 Kcal, 26g Protein, 13g Carbohydrates, 24g Fat


  • Croutons
  • 1 tbsp olive oil
  • 1 lye rolls (approx. 70 g), cut into approx. 1 cm cubes
  • 40 g walnut kernels, coarsely chopped
  • Carpaccio
  • 200 g Bündnerfleisch (Graubünden air-dried meat) in slices
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • a little pepper
  • 0.25 tsp salt
  • 1 fennel, very thinly sliced
  • 30 g Micro Greens
  • 30 g Graubünden mountain cheese, shaved into thin strips using a peeler

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  • Croutons

    Heat the oil in a frying pan. Toast the bread cubes and nuts for approx. 4 mins. until golden brown.
  • Carpaccio

    Plate up the air-dried meat. Mix together the lemon juice and oil, season. Add the fennel and micro greens, mix. Arrange the salad, cheese and croutons on top of the carpaccio.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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