🇮🇹 Italian · Appetizer
🥩 Carpaccio di Manzo
Carpaccio di Manzo
Paper-thin slices of raw, high-quality beef fillet, dressed simply with olive oil, lemon, and shaved Parmigiano — an elegant Venetian invention that relies entirely on impeccable meat.
Invented at Harry's Bar in Venice in the 1950s for a countess advised to avoid cooked meat, carpaccio takes its name from the Renaissance painter Vittore Carpaccio, whose vivid reds were said to resemble the dish's raw beef.
Ingredients
Equipment: Very sharp knife, Plastic wrap, Meat mallet or rolling pin
- 400 g (14 oz) beef tenderloin, very fresh and well-trimmed
- 3 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 60 g (¾ cup) Parmigiano-Reggiano, shaved
- Arugula leaves
- Coarse sea salt and black pepper, to taste
- Capers, for garnish (optional)
Method
- Wrap the beef tenderloin tightly in plastic wrap and freeze for 30 minutes to firm it up, making it much easier to slice thinly.
- Using a very sharp knife, slice the beef as thinly as possible against the grain.
- Arrange the slices between two sheets of plastic wrap and gently pound with a mallet or rolling pin to spread them even thinner.
- Arrange the beef slices on chilled plates in a single, even layer.
- Drizzle with olive oil and lemon juice, then season with salt and pepper.
- Top with shaved Parmigiano, a scattering of arugula, and capers if using.
- Serve immediately, well chilled.
Chef Tips
- Use only the freshest, highest-quality beef from a trusted source, given it is served entirely raw.
- Partially freezing the meat before slicing is the key trick to achieving paper-thin, even slices.
- Serve on chilled plates to help keep the beef at a safe, appetizing temperature while plating and serving.
Common Mistakes to Avoid
- Using anything less than impeccably fresh beef, given the dish depends entirely on the quality of raw meat.
- Slicing the beef too thick, losing the delicate, almost translucent texture that defines good carpaccio.
- Dressing the dish too far ahead of serving, which can cause the beef to lose its bright color.
Nutrition (per serving)
Health Benefits
- A good source of lean protein and iron from the beef.
Cultural Note
Carpaccio was invented at the famed Harry's Bar in Venice and has since become a staple of refined Italian dining rooms worldwide, though the original remains closely tied to its Venetian birthplace.
Storage & Serving
Storage: Best assembled and eaten immediately; not intended for storage given it is raw beef.
Reheating: Not applicable; carpaccio is always served raw and cold.
Serve with: Crusty bread, A light Italian white wine