Beef carpaccio, crunchy fennel and rocket pesto

30 min
serves 6


600 g rump steak
200 g fennel
100 g radish
200 ml sparkling water
100 g rocket
1 small clove of garlic
20 g pecorino cheese
20 g pine nuts
1 orange
extra-virgin olive oil
salt and pepper

Which wine pairs well with carpaccio?

Schiava Alto Adige DOC
Its fruity and fresh notes make this native wine variety the perfect companion for beef carpaccio.

Lagrein Rosé Alto Adige DOC
It not only matches the colour of the dish, it emphasises it with its fine cherry fruit. 


Step 1

Finely slice the fennel and radish. Put them in a basin and cover them with sparkling water. Put them in the fridge to help make them crunchy.

Step 2

Blend the rocket with the garlic, pecorino, salt, pepper and olive oil.

Step 3

Toast the pine nuts in the oven at 180°C for 5 minutes.

Step 4

Cut the meat into thin slices. Lay them between two sheets of cling film and tenderise with a meat mallet.

Step 5

Drain the vegetables and season with salt, pepper, olive oil, and grated orange zest.

Step 6

Place the meat on the serving plates and season with salt and pepper. Add the vegetables, toasted pine nuts, and finish with the rocket pesto.
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