Beef Carpaccio

CraigC

CraigC

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I really like this dish, thin slices of raw beef tenderloin done 2 separate ways depending on what we want that night. Marinated with a little bit of Worcestershire, lemon juice, garlic, salt and pepper, placed on a bed of arugula (marinade dripping off acts as dressing) with shave ParmR on top. The other way is thin slices of plain tenderloin on a plate, topped with a drizzle of EVOO and a homemade garlic aioli with some tiny capers sprinkled around, with a mound of lightly dressed (EVOO and balsamic, S and P) on top with some Parm crackers.

Do any of you partake?:bravo:

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I love it if it´s well made. I first ate it at Harry´s Bar, in Venice, where it was invented by Giuseppe Cipriani. Bloody expensive, but we were on our 2nd honeymoon, never mind.
The original version was made with shell of beef (which I believe is bone in strip steak), finely sliced, and criss-crossed with Harry´s special mayonnaise. It´s called "Carpaccio" after the renaissance painter Vittore Carpaccio - who used to paint in reds and whites.
The meat needs to be sliced really thin and, to be honest, there´s no need for any other condiment except the mayo. Still, I´ve eaten it with sliced raw mushrooms on top, with pesto, slathered in all sorts of wierd and wonderful stuff...but the simplicity of the original is easily the best version.
 
I sneak some every once and a while when I am cutting tenderloin at work..I just like a bit of salt and pepper on mine..
 
karadekoolaid said:
I love it if it´s well made. I first ate it at Harry´s Bar, in Venice, where it was invented by Giuseppe Cipriani. Bloody expensive, but we were on our 2nd honeymoon, never mind.
The original version was made with shell of beef (which I believe is bone in strip steak), finely sliced, and criss-crossed with Harry´s special mayonnaise. It´s called "Carpaccio" after the renaissance painter Vittore Carpaccio - who used to paint in reds and whites.
The meat needs to be sliced really thin and, to be honest, there´s no need for any other condiment except the mayo. Still, I´ve eaten it with sliced raw mushrooms on top, with pesto, slathered in all sorts of wierd and wonderful stuff...but the simplicity of the original is easily the best version.
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Never made it to Harry's bar, but we've eaten at Cipriani's. Didn't have Carpaccio though. I think the best meal we had was in Stresa at a small place which we believe was the owners home.
 
I think the food at some of the rest stops (Autogrills) on their H-Ways Puts some of the Italian restaurants here to shame! You can see the Chefs cooking when you enter them.
 
karadekoolaid said:
It was expensive then, but I believe it´s even more so now.
Also famous for inventing the Bellini!
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Try Cipriani's Oro in the Hotel Cipriani on the isle of Giudecca. Since we had reservations for dinner, they picked is up in Venice in a private teak launch that would hold 6-8 people comfortably down below in a luxurious cabin, but we had it all to ourselves, for the trip over to the island. A majority of people dining there were dripping in jewels like most of us have only seen in movies.
 
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