Carpaccio alla Cipriani

Carpaccio alla Cipriani is a classic dish of Italian cuisine, originated in the renowned Harry’s Bar in Venice. Here is the recipe to prepare this elegant appetizer.

Ingredients

• 200 g of thinly sliced beef tenderloin
• 60 ml of mayonnaise
• 1 tablespoon of milk
• 1 teaspoon of Dijon mustard
• 1 tablespoon of fresh lemon juice
• Fine salt
• Freshly ground black pepper
• Arugula, for garnish (optional)
• Capers, for garnish (optional)
• Parmesan shavings, for garnish (optional)

Preparation

1. First, prepare the “Cipriani” sauce. In a bowl, mix the mayonnaise with milk and Dijon mustard until smooth. Add the lemon juice and mix again. Taste and adjust salt and pepper to your preferences. The sauce should be fairly fluid; if necessary, you can add more milk to achieve the desired consistency.
2. Arrange the beef tenderloin slices on a serving plate so that they cover the entire surface in an even layer.
3. Season the meat with salt and pepper to taste, then generously drizzle with the Cipriani sauce.
4. If you like, garnish the carpaccio with a handful of arugula, capers, and parmesan shavings.
5. Serve immediately, so that the meat maintains its tenderness and freshness.

Curiosity

The name “Carpaccio” comes from the Renaissance artist Vittore Carpaccio, known for his use of vivid colors in his paintings. The dish was named for the bright red color of the meat, reminiscent of the shades used by Carpaccio in his works. It was created in 1950 by the owner of Harry’s Bar, Giuseppe Cipriani, for a countess whose diet forbade cooked foods.