Beef Carpaccio is a refined Italian dish that is both elegant and sophisticated (thus deserving of its restaurant status), yet incredibly 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 quite a 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 mix of sparkling wine and peach puree). Cipriani developed this recipe specifically for a visitor who was advised by doctors not to eat 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:
For 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.
ΠΏΡΠΎΠ΄ΡΠΊΡΠΎΠ²ΠΈΠΉ Π½Π°Π±ΡΡ
Preparation
First, it is advisable to place the beef tenderloin in the freezer for about 15β20 minutes so that it slightly hardens. This will make slicing much easier.
ΡΡΠΆΠ΅ΠΌΠΎ ΠΏΡΠ΄ΠΌΠΎΡΠΎΠΆΠ΅Π½Π΅ ΠΌ'ΡΡΠΎ
Remove the tenderloin from the freezer and slice it as thinly as possible. After slicing, we also gently pound the meat with the base of our palm for even more thinness. However, you can use a kitchen mallet and lightly pound the pieces, covering them with plastic wrap.
ΠΎΡΡ ΡΠ°ΠΊ Π»Π΅Π³ΠΊΠΎ Π²ΡΠ΄Π±ΠΈΠ²Π°ΡΠΌΠΎ ΡΠΌΠ°ΡΠΎΡΠΊΠΈ
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 reacts chemically with the meat, causing it to change color from bright red to a shade closer to pink. Add capers, arugula, sprinkle with parmesan, and place a few slices of it on top.
