Beef Carpaccio is a refined Italian dish that is both elegant and sophisticated (thus deserving of its restaurant status), yet extremely simple to prepare. It consists of thinly sliced pieces of raw beef fillet, seasoned with olive oil, lemon juice (or vinegar), and complemented with olive oil, parmesan, capers, and fresh herbs.From open sources, it can be learned that this is a relatively young dish. It was first prepared in 1950 in Venice by Giuseppe Cipriani, who is also known as the inventor of the sparkling cocktail "Bellini" (a mixture of sparkling wine and peach puree). Cipriani developed this recipe specifically for a female guest who had been advised by doctors to avoid cooked meat. The visual presentation was inspired by the canvases of Renaissance artist Vittore Carpaccio, which feature various shades of red. In honor of this artist, the dish received its name.Thanks to the minimal set of ingredients and the use of raw meat, carpaccio is very easy to prepare. The main secret is choosing the freshest meat and slicing it as thinly as possible.
Time required: up to 30 minutes
Difficulty: 2 out of 5
Cost: average
We will need:
Based on 2 servings:
200 g beef tenderloin
1 tbsp olive oil
lemon juice (from half a lemon)
salt and black pepper to taste
30 g parmesan
fresh arugula (or basil, or both) for serving.
продуктовий набір
Preparation
First, it is worth placing the beef tenderloin in the freezer for about 15–20 minutes to slightly freeze and firm up. This will make slicing significantly easier.
ріжемо підморожене м'ясо
Remove the tenderloin from the freezer and slice it as thinly as possible. After slicing, we further pound the meat with the base of our palm for even more thinness. However, you can use a kitchen mallet and gently pound the pieces, covering them with plastic wrap.
ось так легко відбиваємо шматочки
Arrange the slices of meat on a plate in a single layer. Drizzle with olive oil and lemon juice, and season with salt and pepper to taste. The lemon juice undergoes a chemical reaction with the meat, causing it to change color from bright red to a shade closer to pink. Add capers, arugula, sprinkle with parmesan, and also place a few slices of it on top.
викладаємо м'ясо на тарілку
додаємо олію, сіль/перець, вичавлюємо лимонний сік
викладаємо руколу та каперси
додаємо слайси пармезану
додаємо ще трохи натертого пармезану
Serve immediately to preserve the texture and flavor of the fresh meat. Carpaccio tastes best when fresh, complemented by a piece of crispy bread or grissini.
готова страва
Bon appétit!
