Carpaccio is a dish of thinly sliced raw meat or fish served with a salad and a vinaigrette or a sauce. The beef version is one of my favourite appetisers. Carpaccio was invented in the 1950s by Giuseppe Cipriani from Harry’s Bar in Venice and it soon became very popular throughout Italy. He named it after Venetian painter Vittorio Carpaccio and served it with “Cipriani sauce”, a sauce he himself developed. It is a mix of mayo, lemon juice and Worcestershire sauce that goes extremely well with the raw meat. Even though nowadays Carpaccio is mostly served with rocket and Grana, the recipe I am sharing today is the first version of the dish ever made. Making carpaccio at home is very easy, as long as you have the right cut of meat. You can either find a butcher who knows how to cut carpaccio properly, or do it yourself. If you want to do it yourself, you will need to half freeze the meat and use a very sharp knife (or a machine) to slice it very thinly. You can then gently pound the sliced meat to get it as thin as possible. For best results, I suggest you use beef fillet for this recipe. Enjoy!
- 450 gms – 1 lb. beef carpaccio
- Lemon wedges (optional)
- Arugula/Rocket (optional)