Serves 3-4 persons. Cooking time approx. 10 min.

These delicious ‘rags of beef’ are a mainstay of most Roman trattoria menus. Many Italian cookbooks adapt this recipe to American tastes by adding oil or butter, but this is not necessary and is not how it is done in most Roman restaurants. We recommend doing as the Romans do: avoid the fat and cook the beef alone in its own juices (adding a few drops of water if necessary) in a good metal frying pan. 

Porcini mushrooms can also be added to this dish – just soak them in water (if using dried porcini) and sauté them in a some olive oil before cooking the beef, then remove and toss them back in once the beef is cooked. 

1 ½ lbs thinly sliced lean sirloin  

1 large bunch (or 2 bags) arugula (rocket)

¼ lb dried or fresh porcini mushrooms and 2 Tbs. olive oil (optional)

½ cup balsamic vinegar

salt and pepper to taste 

This dish calls for the meat to be sliced very thin – if you can have a butcher do it, its 

better. Just ask for ‘carpaccio beef’. If you buy the beef unsliced, place in a freezer until almost frozen – this makes it easier to make thin slices, along the grain of the meat.

Wash arugula, drain and dry; cut in two pieces if a large-leaved variety. Heat pan and add slices of beef. Brown quickly on high heat, stirring energetically, about 5 minutes. When beef is cooked through but still tender, add ½ of the arugula to the pan (along with the cooked porcini if you’ve included them). Turn off the heat and toss the beef with the arugula, mixing the juices well – if the meat has not produced any juices, you can add a few drops of water during cooking. With the rest of the arugula, make a bed on each plate and spoon some straccetti on top. Sprinkle with balsamic vinegar and salt & pepper to taste. 

Enjoy with a glass of local Lazio wine such as Frascati DOC.