Recipe Carpaccio Di Parmigiano Reggiano – Recipe Parmesan Carpaccio

Recipe Carpaccio Di Parmigiano Reggiano – Recipe Parmesan Carpaccio – Diner CC BY 3.0


2 lbs. shrimp
Two bunches of arugula salad
extra virgin olive oil
juice of three lemons
7 oz. Parmigiano Reggiano in shards

How to make Carpaccio di Parmigiano Reggiano ai Gamberetti:

Cook the shrimp in boiling salted water until their shells turn pink and the flesh opaque. Drain in a colander and run under cold water. Peel the shrimp and set it aside.
Wash the arugula and dry in a salad spinner, then arrange it on each plate. Arrange the shrimp on top and season with lemon, olive oil, salt, and pepper to taste. Place the Parmigiano Reggiano shards on top, and serve.
Recipe courtesy of The Italian Trade Commission

Serves 4

Regional Recipe from Emilia Romagna

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at