Carpaccio
From Wikipedia, the free encyclopedia
Carpaccio is a dish of raw beef, veal or tuna traditionally thinly sliced or pounded thin served as an appetizer.
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[edit] History
According to Arrigo Cipriani, the present-day owner of Harry's Bar, Carpaccio was invented at Harry's Bar in Venice, where it was first served to the countess Amalia Nani Mocenigo[1] in 1950 when she informed the bar's owner that her doctor had recommended she eat only raw meat.[citation needed] It consisted of thin slices of raw beef dressed with a mustard sauce.[1] The dish was named Carpaccio by Giuseppe Cipriani, the bar's former owner, in reference to the Venetian painter Vittore Carpaccio, because the colours of the dish reminded him of paintings by Carpaccio.[1]
[edit] Recipe
Typically the thin slices are served with a dressing of olive oil and lemon juice plus seasoning, often with green salad leaves such as rocket, arugula or radicchio and thinly sliced Parmesan cheese.
Today the term carpaccio is used variably and often refers to any very thinly sliced presentation of foods, which can range as widely as mushrooms, apple, tomatoes, langoustine, bresaola and trout, and a great many more. The amount of cooking varies from none at all to searing, rare cooking, and fully cooked.
The classic carpaccio is of beef—various joints may be used, but typically the most tender and expensive cuts from the muscles used least often by the animal are favoured. Due to the difficulty inherent in slicing beef thinly, many chefs or home cooks firm up the meat in a freezer for a short time. This, coupled with a very sharp knife or a meat slicer, allows very thin slicing of the beef.
Carpaccio can also be made by cutting a thin slice of fresh meat, and rolling it out with a rolling pin between clingfilm.
[edit] See also
[edit] References
- ^ a b c Cipriani, Arrigo (1996). Harry's Bar: The Life and Times of the Legendary Venice Landmark. New York: Arcade. ISBN 1-55970-259-1.
