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TASTE ACADEMY

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Cooking is not only about tasting and creating meals, but also about discovering cultures and diversities as well as expressing one’s creativity.


By getting to know various culinary traditions, we can discover the people, their history, customs and lifestyles. We encourage you to taste our exquisite and proven recipes as well as to use the knowledge and experience of our experts. The DOLCE VITA magazine allows you to discover the best tastes as well as current culinary, fashion and lifestyle trends.

Beef Carpaccio

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  • 200 g beef tenderloin
  • 25 g rocket
  • 20 g Parmesan cheese
  • 3 quail eggs
  • 25 ml olive oil

Directions:

Wrap beef tenderloin slices with kitchen foil and beat with a tenderizer to make them as thin as possible. Take off the upper layer of the foil and put the meat foilless side down onto a plate. Do not take the foil off until the meal is served. Pour a dash of olive oil into a pan and slightly warm up. Add two quail eggs to the pre-heated olive oil and take the pan off the flame. The whites of the eggs should be perfectly smooth and not burnt. When the eggs are ready, season them with salt and freshly ground pepper. Garnishing and presentation: Remove the foil off the beef and decorate with the quail eggs sunny side up. Top with a few rocket leaves and slices of Parmesan. Season with salt and pepper.

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Ingredients:

  • Olive oil
  • Parmesan cheese
  • Quail eggs
  • Rocket
  • Beef tenderloin
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