Carpaccio

Guide Note

Carpaccio is thinly sliced raw meat, usually beef, tuna or veal. It was first served in Venice, Italy in 1950. Most carpaccio is served as an appetizer.

Fast Facts

1. Inventor: Giuseppe Cipriani of Harry's Bar in Venice
2. Served to Countess Amalia Nani Mocenigo
3. Named after Vittore Carpaccio, an Italian painter
4. Typical Dressings: Olive Oil, Lemon, Parmesan Cheese or Mustard Sauce
5. Term can also be used to describe any thinly sliced food
6. Cooking of carpaccio varies from completely raw to seared
7. Meat must be pounded thin

Original Harry's Bar Recipe

Ingredients

Carpaccio

1. 3 Pounds of boned shell of beef
2. Salt

Carpaccio Sauce

1. 3/4 cup homemade mayonnaise
2. 1 to 2 teaspoons Worcestershire sauce, to taste
3. 1 teaspoon fresh lemon juice
4. 2 to 3 tablespoons milk
5. Salt
6. Freshly ground white pepper

Directions

Trim every bit of fat and gristle from the boned shell of the beef leaving a small amount of tender meat. Chill the meat in a freezer for a few minutes, then take a razor sharp knife and slice the meat paper thin. Arrange the slices on small salad plates. Put the mayonnaise in a bowl and whisk the Worcestershire sauce and lemon juice. Whisk in the milk to make a thin sauce that provides coating. Add salt and pepper to taste. Drizzle the sauce over the meat in ribbons and serve immediately.