Too Hot to Cook? Get out of the
Kitchen and into Beef Carpaccio.

In restaurant jargon there is an expression: “If it’s too hot in the kitchen, get out.” Meaning, if you can’t work in a professional kitchen, it’s not for you. After days of sweltering heat, that’s exactly how I felt. I got out of the kitchen and into Beef Carpaccio. However, beef carpaccio cannot be bought at the spur of the moment because the beef has to be frozen first, thinly sliced, and brought up to room temperature. Ottomanelli had my order ready the next day.

Menu

Beef Carpaccio with Pecorino Gran Cru
Grissini
Small grape tomatoes
Thyme-cured, pitted green olives
French dried figs
Wedge of Fontina
Wine: Txomin Etxaniz Getariako Txakolina
Dessert: Ben & Jerry’s Cherry Garcia

I lightly brushed the paper thin beef slices with olive oil, added a touch of lemon juice, shaved Pecorino Gran Cu over it, and wrapped the whole thing over the Grissini. Since George doesn’t care for Grissini, I rolled his carpaccio into small packages and secured them with toothpicks. I placed these on a long platter, together with the tiny tomatoes, green olives, French figs, and wedges of cheese.

“Looks great,” said George.

Tasted even better.

Don't ask me to pronouce the name of this libation. But, this exuberant, youthful Basque wine, with a light spritz, added to the enjoyment of this perfect hot weather meal.