Carpaccio, pronounced as "car-PAH-chee-oh," is a traditional Italian appetizer consisting of thinly sliced raw beef. Modern Italian restaurants commonly serve this dish by drizzling it with olive oil and lemon juice or balsamic reduction, and then garnishing it with capers and Parmesan cheese. This culinary technique can also be applied to prepare other thinly sliced raw meats or fish, like tuna, in contemporary cuisine.Curious about Carpaccio’s origins? Read about its history here.
Equipment
- 1 Meat slicer or very sharp knife
Ingredients
- 300 g fillet of beef
- Rocket (arugula) for garnish
- 50 ml mayonnaise
- 1 tsp mild mustard
- 1 tsp Worcestershire sauce
- 3 drops Tabasco
- 1 pinch black pepper
- extra virgin olive oil for drizzling
- shaved Parmesan cheese (optional, for garnish)
- Lemon wedges (optional, for serving)
Instructions
- Roll the fillet of beef tightly in clingfilm and chill in the freezer for about 30 minutes. This will make it easier to slice thinly.
- While the beef is chilling, prepare the sauce. In a small bowl, combine the mayonnaise, mild mustard, Worcestershire sauce, Tabasco sauce, and a pinch of black pepper. Mix well to create a creamy, tangy sauce. Adjust the Tabasco sauce to your desired level of spiciness.
- Remove the beef fillet from the freezer. Using a sharp knife, slice the beef as thinly as possible. The slices should be almost translucent. You can do this by placing the fillet on a cutting board and slicing it against the grain.
- Arrange the beef slices on a serving platter, slightly overlapping them to cover the plate.
- Drizzle the creamy sauce over the beef slices. You can either pour it evenly over the entire plate or create decorative patterns.
- Drizzle the creamy sauce over the beef slices. You can either pour it evenly over the entire plate or create decorative patterns.
- Scatter a handful of fresh rocket (arugula) leaves over the beef carpaccio for a peppery, fresh contrast.
- Optionally, garnish with a light drizzle of extra virgin olive oil and a sprinkle of grated Parmesan cheese for added flavor and richness.
- Serve the beef carpaccio immediately with lemon wedges on the side. The lemon can be squeezed over the carpaccio just before eating for a burst of citrusy freshness.
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