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Carpaccio

carpaccio

The term carpaccio refers to a dish of raw, beef, veal or tuna thinly sliced usually served as an appetizer.

Carpaccio is said to have been invented around 1950 in Italy. The stories differ, but some of the facts remain consistent. The dish was first ordered as beef in an Italian restaurant by a wealthy woman whose doctor had told her only to eat raw meat. The dish was then named after the Venetian painter Vittore Carpaccio.

Today the term carpaccio is used to refer to the original preparation of meat, fish and vegetables.  Beef, tuna, and beet carpaccio have become prevalent among restaurant menus. Carpaccio may be topped with various sauces. Mustard and Mayonnaise sauces are popular. The classic olive oil and balsamic can even be improved with lemon juice or capers. Many chefs add arugula either on top or as a bed and parmesan is possibly the most common addition.

Beef Carpaccio

Tuna Carpaccio

 

Beef Carpaccio

1 filet mignon (weight may vary)

2 lemons

2 tbs. capers

1 cup arugula

shaved parmesan

extra virgin olive oil

balsamic

salt and pepper

Place filet into freezer for 30 to 45 minutes, or until semi-frozen. Slice beef into very thin slices. A meat slicer would be ideal, but most home cooks use a very sharp knife unless they are fortunate enough to have an electric one. Spread out on plate slightly overlapping. Top with olive oil, balsamic, juice of one lemon, and capers. Place arugula in pile in center of plate and top with shaved parmesan. Salt and pepper to taste.

Tuna Carpaccio

1 sushi grade tuna fillet

2 teaspoons wasabi powder

4 tablespoons soy sauce

2 cups mixed greens

Place tuna in freezer for 30 minutes. Slice into thin slices and place on bed of mixed greens. Combine soy sauce and wasabi powder. Drizzle on top and serve remainder of soy sauce in side sauce dish.