Carpaccio at home - 5 cooking recipes

Carpaccio is a cold dish served as an appetizer. Initially, it was prepared from beef tenderloin, and raw. But now they are prepared from a wide variety of products, including various types of meat, poultry, fish and seafood.

The dish has its own creator, who in the middle of the last century owned one of the most popular establishments in Venice, the Harry’s bar, Giuseppe Cipriani. In the year the dish was born, an exhibition of the artist Vittore Carpaccio was held in the city. It was named after him. Moreover, the creator’s choice was justified: in his paintings the painter loved to use red and white shades. And classic carpaccio is the thinnest slices of raw red beef served with white sauce.

Signore Cipriani prepared his sauce from a mixture of Worcestershire, mayonnaise, milk and lemon juice with the addition of black pepper. And he did not freeze the beef, as many do today. There is a legend that he invented his carpaccio directly for Countess Mocenigo, who could not eat cooked meat (but she could eat raw meat). However, this information has not been confirmed.

The creator’s beef slices have now been supplemented with other types of red meat: venison, veal, pork

Only two rules remained unchanged: the main product should be raw, and the cutting should be as thin as possible.

Today, lemon juice, olive oil, various types of ready-made sauces, grated cheese, spices, fresh vegetables, and herbs are used as a sauce or additional products for serving carpaccio. Some people freeze the meat in the freezer before slicing.

Increasingly, the word “carpaccio” is used to describe the finest cuts of food. And which ones exactly don’t matter anymore. There are recipes for carpaccio made from common vegetables: beets, tomatoes, pumpkins. And also from champignons.