Crostone di Carpaccio: Open-Faced Carpaccio Sandwich 


Fixings 

 1/4 container/50 ml additional virgin olive oil 

 2 cloves garlic, peeled and cut 

 2 pounds/1 kg daintily cut hamburger tenderloin, beat meager 

 Salt 

 1/4 container/50 ml white wine 

 Little pack rucola ( arugula or rocket) 

 Parmigiano shavings, as much as you need 

 8 cuts nation bread, toasted 

 Headings 

  • In a pan, heat up 2 tablespoons olive oil. Include the garlic and cook for 1 moment to season up the olive oil. Tear the hamburger tenderloin into the skillet. Include salt and white wine. Cook until somewhat cooked. 


  • In a serving of mixed greens dish, include the rucola, salt, and the staying olive oil. Blend well. 


  • Top the bread cuts with the rucola, Parmigiano shavings, and hamburger.