Beef Carpaccio

I can provide you with the recipe to prepare a classic beef carpaccio, a raw dish typical of Italian cuisine that emphasizes the quality of the meat used and the simplicity of the seasoning. Here’s how to do it:

Ingredients

• 200 g of high-quality beef fillet, well cleaned
• Extra virgin olive oil
• Fresh lemon juice
• Coarse salt
• Freshly ground black pepper
• Parmesan or Parmesan flakes
• Fresh arugula for garnish (optional)

Preparation

1. To prepare the carpaccio, it is essential that the meat is very fresh and of excellent quality. If possible, slightly freeze the beef fillet for a few hours; this will facilitate the slicing of the meat into very thin slices.
2. Using a sharp knife or a slicer, cut the fillet into almost transparent thin slices. If you’re not confident in doing this, you can ask your trusted butcher to prepare them for you.
3. Arrange the meat slices on a serving plate, preferably cold, covering it completely in a single layer.
4. Sprinkle the meat slices with a pinch of coarse salt and freshly ground black pepper.
5. Drizzle the carpaccio with a stream of extra virgin olive oil and a few drops of fresh lemon juice, according to your personal taste.
6. Add flakes of Parmesan or Parmesan over the meat and, if desired, decorate with fresh arugula leaves for a touch of color and peppery flavor.
7. Serve immediately after preparation to best enjoy the freshness of the carpaccio.

Beef carpaccio is a simple but elegant dish that should be served and consumed immediately after preparation to ensure that the quality of the meat remains excellent.

Curiosity

Carpaccio was invented in 1950 by Giuseppe Cipriani, founder of the famous Harry’s Bar in Venice, for a countess who for health reasons could not eat cooked foods. The name comes from the painter Vittore Carpaccio, known for the liveliness of his colors, just like those that distinguish the dish.