TABELIAAUTHENTIC RECIPE
Carpaccio di ManzoBeef Carpaccio
An appetizer from Venice of thinly sliced raw beef finished with arugula, Parmigiano and lemon. With such a simple composition, ingredient quality directly determines the flavor.
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Ingredients (2 servings)
- Beef tenderloinFreeze, partially thaw, then cut into slices no thicker than 2 mm.200 g
- Arugula40 g
- Parmigiano ReggianoShave thinly with a vegetable peeler.30 g
- Extra virgin olive oil30 ml
- LemonSqueeze for juice.1 piece
- Black peppera little
- Salta little
Method
Partially freeze the beef tenderloin
- 1 On a surface lined with plastic wrap, slice with a knife or slicer to a thickness of 2 mm or less.
Ready when
Chill the beef tenderloin in the freezer for about 1 hour until partially frozen.
Pound the beef thinner
- 1 Cover the sliced beef with plastic wrap and gently tap with a rolling pin to spread it thinner.
Arrange the beef on the plate
- 1 Spread the beef on a chilled plate without overlapping.
Add arugula and cheese
- 1 Place the arugula in the center and scatter Parmigiano shaved thinly with a vegetable peeler.
Dress and serve
- 1 Dress all the beef and arugula with lemon juice, olive oil, salt and black pepper and serve immediately.
About this dish
Carpaccio was devised around 1950 by Giuseppe Cipriani at Harry’s Bar in Venice. One account says it began when he recommended raw meat to a regular customer suffering from anemia. It was named after the Vittore Carpaccio exhibition then being held in Venice: the vivid red and white sauce recalled the colors of Carpaccio’s paintings.
The original recipe uses a mayonnaise-based sauce, but a simple combination of arugula, Parmigiano and lemon has become widespread today. To achieve evenly thin slices, freeze the beef and slice it while partially thawed, or ask a butcher to slice it.
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