It all started in Venice – 1950 – when Countess Amalia Nani Moncenigo, who was severely anemic, asked her old friend Giuseppe Cipriani to prepare her a dish with raw meat (rich in iron).
The demand was made by the countess’ doctor, who was trying to cure her. It was not a peaceful task, because at that time there was a great prejudice against the consumption of raw meat.
However, the recipe turned out to be an absolute success and was named after the Renaissance painter Vittore Carpaccio, well known for using it in all his luminous red shades, remembering the color of raw meat.
Nothing gave Giuseppe, owner of Harry’s Bar, so much prestige as those very fine raw meat blades accompanied by mustard sauce.
Today’s carpaccios are prepared in many different ways and are not only made of meat. They are often based on fish, vegetables, mushrooms or fruits, and can be served as a starter, antipasto, or also as dessert.
They do not necessarily have to be prepared with raw food. The most popular are tiger prawns (carabineiros), scallops, veal and salmon.
Preparation Time: 10 minutes
Confection Time: 25 minutes
- 1 piece of bovine loin (use only the tenderest part)
- Parmesan cheese
- Truffled olive oil
- Green leaves
- Dijon mustard
Take the meat to the freezer for about 2 hours, to gain firmness
Cut the loin into thin slices and arrange on a plate
Prepare a sauce based on mustard, lemon and truffle oil
Brush the meat slices with the sauce
Decorate with scented leaves or arugulas and capers
Scrape the parmesan cheese and sprinkle the carpaccio
Season to taste with salt and pepper