viernes, 22 de mayo de 2009

Carpaccio: From Italy to the world...

This menu life saver has an impressive story with a creative development. The carpaccio is technically defined as a dish of raw beef now evolved also to veal, venison, tuna or shrimp. (Not Bresaola since many people tents to confuse the method).

It was created for the first time in the Harry's Bar of Venice in Italy, served for a countess named Amalia Nani Mocenigo. She personally asked the cook to make something like, since she was recommended by her doctor to only eat raw meat. The name was given by the bar owner in honor of one of the best venetian painters "Vittore Carpaccio".

This flavourly and pictoresque dish started first served, dressed with a mustard sauce; by the past of the time, not just the preparation but the dish itself changed. In the common gastronomy language of these days, the word carpaccio refers to the preparation of any meat or fish served raw and sliced tiny. New world cuisine has also create even fruit and vegetables carpaccio but the truth is that real one will always keep with beef.

How to make the original italian carpaccio:


  • 1 lb. tenderloin, partially frozen (other ones can make it too)
  • 2 tsp. Dijon mustard
  • 1 tbsp. Balsamic vinegar (From Modena the best)
  • 2 tbsp. Extra virgin olive oil
  • Salt and pepper @ your taste
  • 1 cup Baby arugula leaves
  • 1 oz. Parmigiano-Reggiano (Any type of hard cheese can make it)


Mix together the mustard, vinegar, oil and the salt & pepper. Slice the steak as thin as possible (remember have to be partially frozen).

Cover the plate with the slices like forming a puzzle and lightly season with ultra thin sea salt and pepper (cracked is the best), top with the arugla, garnish with tiny slices of the Parmigiano and then, sprinkle with the vinaigrette all over the dish.

I hope you enjoy this dish as much as I do.

Buon Appetito!!
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