Before you cook
Background Recipe story & origin
Carpaccio was invented in 1950 at Harry's Bar in Venice by Giuseppe Cipriani. He created the dish for Countess Amalia Nani Mocenigo, whose doctor had forbidden cooked meat. Cipriani sliced raw beef paper-thin and dressed it with a mustard-mayonnaise sauce, naming it for the Renaissance painter Vittore Carpaccio, whose red-and-white palette the dish resembled. The original uses raw beef tenderloin, sliced nearly translucent, with a sauce of mayonnaise, Worcestershire, lemon, and milk. Modern versions omit the sauce in favor of olive oil, arugula, and Parmigiano shavings. 'Carpaccio' has become a generic term for any thinly sliced raw meat or fish.
Ingredients
Instructions
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Slice the beef
Freeze beef 30 minutes. Slice paper-thin with sharp knife. Arrange on chilled plates.
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Make the dressing and serve
Whisk mayo, mustard, lemon, Worcestershire, milk until smooth. Drizzle over beef. Top with arugula, Parmigiano shavings, capers, olive oil.