Carpaccio Napoletana

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Carpaccio Napoletana


  • 400 g Ardo Artichoke stalks
  • 250 g Ardo alla Napoletana herb mix
  • 500 g Ardo Grilled aubergine parilla
  • 800 g lean beef (part of roast beef or a steak)
  • 100 g Parmesan cheese
  • 200 ml olive oil
  • Rocket
  • Pepper and coarse salt


Gluten Lactose


  1. Mix the alla Napolitana herb mix with the olive oil and season with salt and pepper.
  2. Arrange the grilled aubergine parilla in a baking dish, sprinkle with some olive oil, coarse salt and pepper and bake in the oven at 180°C for 6 minutes.
  3. Cook the artichoke hearts in salted water for 5 minutes until cooked through.
  4. Cut thin slices of beef and arrange on a plate, season with salt and pepper.
  5. Garnish with the grilled aubergine, thin slices of artichoke heart and some herb oil.
  6. Decorate with a few leaves of rocket and parmesan flakes.

Ardo products used in this recipe