Background and History
Beef Carpaccio is a luxurious and elegant dish that originated in Italy. Created by Giuseppe Cipriani, founder of Harry’s Bar in Venice, it is named after the renowned Venetian painter Vittore Carpaccio. This appetizer showcases thinly sliced raw beef, often fillet or sirloin, dressed with a simple yet flavorful combination of olive oil, lemon, capers, and Parmesan, highlighting the purity of the ingredients.
Beef Tenderloin or Sirloin
1/2 pound, thinly sliced.
Extra Virgin Olive Oil
Fresh Lemon Juice
1 tablespoon, drained.
Shaved or grated, for garnish.
Optional, for serving.
Salt and Black Pepper
Toasted Bread or Crostini
Approximately 15 minutes
Prepare the Beef
Place the beef in the freezer for about 30 minutes to firm it up, making slicing easier.
Thinly slice the beef and arrange the slices on a chilled serving plate.
In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper.
Drizzle the dressing over the sliced beef.
Sprinkle capers over the beef slices.
Add shaved or grated Parmesan on top.
Optional: Place a handful of fresh arugula on the side for a peppery contrast.
Serve with toasted bread or crostini.
(Values may vary based on specific ingredients and variations)
Calories: ~200 per serving
Use high-quality, fresh beef for the best flavor and texture.
Adjust lemon, salt, and pepper to suit your taste preferences.
Carpaccio is often served as a starter or light appetizer.
Ensure there are no allergies to raw meat.
Be cautious with capers and Parmesan, as they may trigger allergies in some individuals.
Check for gluten in the bread or crostini if serving to those with gluten sensitivity.