Appetizer
Carpaccio
PrepPr5 minServesSrv1Ca:PCa:P1:0.7
Ingredients
- 250 g of high quality beef carpaccio/fillet
- 1/2 cup of Parmigiano-Reggiano (with animal rennet)
- 1 drizzle tablespoons of olive oil
- 1 squeeze of lemons
- 1 tsp black pepper
- 1 tsp pickling salt
- (optional) capers, chives,
Directions
- If it doesn’t come sliced, slice very thinly and flatten. (putting it in a freezer for about 30 minutes makes it easier to cut)
- Put meat on a plate, season with lemon, pepper, olive oil and cheese.
- Enjoy preferably with some carbs and gelatin to combat the phosphate.
Nutrition Facts
Per serving (whole recipe makes 1 serving).
- Calories 669.1
- Total Fat 49.1g
- Saturated Fat 20.5g
- Trans Fat 1.1g
- Polyunsaturated Fat 2.4g
- Monounsaturated Fat 8.8g
- Cholesterol 101.7 mg
- Sodium 4538.9 mg
- Carbohydrate 23.9g
- Fiber 1.2g
- Protein 34.1g
- Calcium 1032.3 mg
- Phosphorus 749.5 mg
- Ca:P ratio 1:0.7
- Vitamin A 3773.3 mcg
- B2 (Riboflavin) 0.4 mg
- B3 (Niacin) 0.2 mg
- B5 (Pantothenic) 0.6 mg
- B6 0.1 mg
- Folate 7.9 mcg
- B12 1.7 mcg
- Vitamin K 12.6 mcg
- Copper 0.1 mg
- Zinc 5 mg
- Selenium 40.9 mcg
