Carpaccio is a popular Italian dish based on thinly sliced ​​raw beef. The meat is complemented with sauce and herbs and served as a snack. In this section, we will look at how to cook beef carpaccio at home.

History of appearance and description of the dish

The history of carpaccio is very short, for the first time this dish was prepared in 1950. The owner of the famous Harry Bar, the Venetian Giuseppe Cipriani, made it specifically for Countess Amalia Nani Mocenigo. For medical reasons, the noble lady was forbidden to eat meat that was cooked.

Why is the dish called carpaccio? That was the name of the famous artist who lived in the Renaissance. His canvases, attracting attention with an abundance of white and red shades, were considered masterpieces of fine art. And it so happened that at the time of the creation of the dish in Venice, there was a large exhibition of his paintings.

Today, carpaccio is very popular, and, getting to Italy, many guests of the country are sure to try this dish.

Classic recipe

To cook carpaccio, it is better to use a slicer - this kitchen machine allows you to cut meat very thinly. But if there is no such device, a sharp knife will do.

A dish according to the classic recipe, as Senor Cipriani made it, is prepared from such products:

  • raw beef fillet;
  • mayonnaise;
  • Worcester sauce;
  • lemon juice;
  • milk;
  • salt;
  • ground pepper.

Operating procedure:

  1. Place the beef in the freezer until it hardens.At Harry Bar, the meat was burned before being cut, but over time, freezing became more popular.
  2. When the piece becomes hard, cut it into very thin small layers.
  3. Prepare the carpaccio sauce by mixing mayonnaise, Worcester sauce, lemon juice, milk and ground pepper. If necessary, you can salt the dressing, and then apply it to the meat.

Attention! Beef carpaccio is served chilled immediately after cooking. You should not keep it at room temperature, if the dish is done a little in advance, it is better to store it in the refrigerator.

With peppermint dressing

If you add mint to the carpaccio, it will give the beef a spicy taste and fresh aroma, and nutritious food will make a satisfying dish.

For cooking you will need:

  • beef;
  • hazelnuts or almonds;
  • 5 to 7 sprigs of mint;
  • some Parmesan cheese;
  • olive oil;
  • wine vinegar;
  • lemon juice;
  • ground pepper;
  • salt.

Order of preparation:

  1. Combine wine vinegar, lemon juice, salt and pepper. To stir thoroughly.
  2. In another bowl, put together chopped nuts, chopped mint and grated Parmesan.
  3. Cut the meat into thin slices, arrange on a flat plate and grease with a mixture of vinegar, lemon and seasoning.

Serve the dish by laying out the “salad” of cheese, mint and nuts in the center.

Beef Carpaccio with Arugula

Over time, many variations of carpaccio recipes appeared, including with arugula.

To prepare such a dish you will need:

  • beef tenderloin;
  • arugula;
  • 2 eggs;
  • some Parmesan cheese;
  • mustard;
  • olive oil;
  • lemon juice;
  • salt;
  • black pepper;
  • capers for decoration.

Sequencing:

  1. Cut frozen beef into thin slices and place in one layer on a large flat plate.
  2. Sprinkle the slices with salt and pepper, drizzle a little with olive oil, then put in the refrigerator.
  3. Put yolks of raw eggs, mustard in a blender bowl, pour in lemon juice and olive oil, add a little salt and mix until smooth.
  4. Remove the meat from the refrigerator, place the washed arugula in the center, pour the sauce over the dish and garnish with capers.

After the carpaccio is seasoned, it must be served immediately.

How to Make Roasted Beef Carpaccio

Not every person is able to eat raw meat, even with delicious sauce. You can make carpaccio of fried beef, then chopped pieces of meat will be decorated with a uniform dark "rim".

For work you will need:

  • beef fillet;
  • some capers;
  • bulb;
  • greenery;
  • olive oil;
  • lemon juice;
  • mustard;
  • balsamic vinegar;
  • salt and ground pepper.

Operating procedure:

  1. Wash a piece of beef, dry and fry whole in vegetable oil, 1 minute on each side, until a barely noticeable crust appears.
  2. To cool the tenderloin, wrap it with foil and put in the freezer for 30 - 40 minutes.
  3. Chop the onion in half rings, add olive oil, lemon juice, balsamic vinegar and mustard.
  4. Remove the meat from the freezer, cut into transparent slices and arrange on a plate.
  5. Sprinkle the dish with salt and pepper, pour a small amount of sauce in which the onion is pickled, and use a brush to evenly distribute it on the surface.
  6. Garnish the dish with capers and herbs, and put the pickled onions in the center.

On a note. If the sliced ​​beef pieces are not very thin, even and beautiful, you can put them between two sheets of tracing paper, and press the rolling pin on top. Then the meat will become almost transparent.

Cooking from smoked beef at home

In order not to waste time freezing or roasting beef, you can take smoked meat for carpaccio.

In the process of cooking you will need these products:

  • a piece of smoked beef;
  • Cherry tomatoes;
  • garlic;
  • dense cheese;
  • olive oil;
  • lemon juice;
  • balsamic vinegar;
  • salt;
  • ground pepper.

Operating procedure:

  1. Squeeze juice from lemon, add olive oil, salt and pepper. Stir well.
  2. Spread with a part of the resulting sauce the dish on which the meat will be served.
  3. Thinly cut smoked beef, put on a plate, pour over the remaining sauce and put in the cold.
  4. Halve the cherry tomatoes, grease the halves with olive oil, sprinkle with crushed garlic and grated cheese, then bake in the oven.
  5. Remove the meat from the refrigerator, place the cooled tomatoes on top, sprinkle a little with balsamic vinegar and serve.

If desired, you can decorate the dish with chopped herbs.

Beef Carpaccio Sauce

Carpaccio is served with various sauces, but the most popular options are such compositions:

  • a mixture of olive oil with lemon juice or vinegar;
  • sauce of mayonnaise, lemon juice, grated horseradish and milk;
  • dressing based on olive oil and lemon juice with salt and mustard seeds.

You can come up with a carpaccio sauce yourself, focusing on your own taste and available components.

Features of serving and using carpaccio

Beef carpaccio is served on flat plates, garnished with grated cheese, lettuce or arugula, herbs, cherry tomatoes, nuts or capers. You can also add white bread toast.

 

This dish is a cold appetizer, and you need to serve it at the beginning of the feast. Beef in combination with sauce helps to improve appetite, and seasonings awaken taste buds.

Carpaccio goes well with table wines and stronger drinks. You need to put it on the table immediately, without waiting until the meat is warmed to room temperature.

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