Lunch: Crostone di Carpaccio: Open-Faced Carpaccio Sandwich

Ingredients

1/4 cup/50 ml extra-virgin olive oil
2 cloves garlic, peeled and sliced
2 pounds/1 kg thinly sliced beef tenderloin, pounded thin
Salt
1/4 cup/50 ml white wine
Small bunch rucola ( arugula or rocket)
Parmigiano shavings, as much as you need
8 slices country bread, toasted

Instructions

In a saucepan, heat up 2 tablespoons olive oil. Add the garlic and cook for 1 minute to flavor up the olive oil. Rip the beef tenderloin into the pan. Add salt and white wine. Cook until partially cooked.
In a salad bowl, add the rucola, salt, and the remaining olive oil. Mix well.
Top the bread slices with the rucola, Parmigiano shavings, and beef.

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