Traditionally, carpaccio is an Italian dish made with thin slices of raw beef, with a mayonnaise or olive oil dressing, some shavings of Parmesan and sometimes some rucola. Nowadays, carpaccio often refers to any dish consisting of a thinly sliced ingredient. And with all popular dishes, some version are incredible and some are really atrocious. But in the basis, it is a nice dish.
My way of making this takes a short-cut. I don’t use raw beef, but use pre-sliced roastbeef instead. This makes it a perfect simple and fast starter, for example when you have lots of people over for Christmas dinner. One less course to worry about. But because of the beef, it has still the luxurious feeling to it you want for a special occasion.
The recipe is really simple. Make a dressing by mixing some tasty mayonnaise with a little juice from a jar of pickles, and season with salt and pepper. Roast some pine nuts. Use a vegetable peeler to make some shavings of Parmesan (or another hard, salty, flavoursome cheese). Cover a plate with some slices of roastbeef, drizzle with a little of the dressing, and sprinkle with the pine nuts and Parmesan. If you like, dress some rucola with a little olive oil and place that on top.