Carpaccio
Thinly sliced raw beef.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Restobar West 72
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Carpaccio was invented in 1950 by Giuseppe Cipriani, the founder of Harry's Bar in Venice. He created the dish for Countess Amalia Nani Mocenigo, who was advised by her doctor to eat only raw meat. Cipriani named the dish after Vittore Carpaccio, a Venetian painter known for his vibrant use of red colors, as the dish's color reminded him of Carpaccio's paintings.
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Carpaccio, born in the elegant setting of Harry's Bar, quickly became a symbol of Italian culinary innovation and sophistication. Its simplicity and refined flavors made it a popular dish in upscale restaurants worldwide.
Simplicity and Quality
Carpaccio emphasizes the importance of high-quality ingredients. The success of the dish relies heavily on the freshness and flavor of the beef, cheese, and other components. It showcases the beauty of simple preparations when using excellent ingredients.
Artistic Inspiration
The dish's connection to the painter Vittore Carpaccio highlights the intersection of food and art, demonstrating how visual inspiration can influence culinary creativity.
Venetian Elegance
Originated in Venice, a city known for its elegance and refined tastes, carpaccio reflects the city's culinary style of fresh, high-quality ingredients prepared with simplicity and sophistication.
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Carpaccio offers a delicate balance of flavors, combining the richness of raw beef with savory, tangy, and nutty elements.
The thinly sliced raw beef provides a tender and subtly meaty base. Parmesan cheese adds a salty, umami-rich sharpness. Pine nuts contribute a delicate, buttery nuttiness and textural contrast. Balsamic glaze introduces a sweet and tangy counterpoint, complementing the other flavors and adding visual appeal. High-quality olive oil often adds richness and enhances the flavors further, while fresh lemon juice can provide a bright, acidic lift.
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Beef Selection
Choose a very lean and tender cut of beef, such as beef tenderloin (filet mignon). Look for high-quality, well-marbled meat.
Slicing Technique
The beef must be sliced paper-thin. Use a very sharp knife or a meat slicer. Freezing the beef partially for about 30 minutes before slicing can make it easier to achieve very thin slices.
Serving Temperature
Serve carpaccio chilled but not ice-cold. Allowing it to come to a slightly warmer temperature helps to release its flavors.
Presentation
Arrange the beef slices attractively on a chilled plate. Drizzle with olive oil, balsamic glaze, and lemon juice. Sprinkle with parmesan shavings and pine nuts just before serving to maintain their texture and freshness.
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