The Best Beef Carpaccio

The Best Beef Carpaccio

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.

Ingredients

Beef Tenderloin or Sirloin

1/2 pound, thinly sliced.

Extra Virgin Olive Oil

2 tablespoons.

Fresh Lemon Juice

1 tablespoon.

Capers

1 tablespoon, drained.

Parmesan Cheese

Shaved or grated, for garnish.

Arugula

Optional, for serving.

Salt and Black Pepper

To taste.

Toasted Bread or Crostini

For serving.

Serves

2-4

Time

Preparation Time

15 minutes

Total Time

Approximately 15 minutes

Instructions

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.

Dressing

In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper.

Drizzle the dressing over the sliced beef.

Garnish

Sprinkle capers over the beef slices.

Add shaved or grated Parmesan on top.

Serve

Optional: Place a handful of fresh arugula on the side for a peppery contrast.

Serve with toasted bread or crostini.

Nutrition Facts

(Values may vary based on specific ingredients and variations)

Calories: ~200 per serving

Protein: ~20g

Fat: ~12g

Carbohydrates: ~2g

Notes

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.

Allergy Warning

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.

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