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Carpaccio di Manzo
A classic Italian appetizer featuring paper-thin slices of raw beef tenderloin, dressed simply with peppery arugula, shavings of salty Parmigiano Reggiano, and a bright lemon-olive oil dressing. The optional drizzle of truffle oil adds an earthy, luxurious finish.
🧂 Υλικά
- 300 g Beef tenderloin(Ensure it's a high-quality, sushi-grade cut for raw consumption.)
- 100 g Arugula(Fresh, washed, and dried.)
- 50 g Parmigiano Reggiano(A wedge for shaving, not pre-grated.)
- 4 tbsp Extra virgin olive oil(Good quality for dressing.)
- 2 tbsp Lemon juice(Freshly squeezed.)
- 1 tsp Truffle oil(Optional, for drizzling. Use sparingly as it can be potent.)
- to taste Salt
- to taste Black pepper(Freshly ground, if possible.)
👨🍳 Οδηγίες
- 1
Prepare the beef for slicing: Wrap the beef tenderloin tightly in plastic wrap, ensuring it's compact and has a uniform shape. Place it in the freezer for at least 1 hour and up to 2 hours. The goal is to firm up the meat so it can be sliced very thinly without tearing, but not to freeze it solid.
⏱️ 1-2 hours - 2
Slice the beef: Once the beef is firm to the touch (it should feel like very cold butter), unwrap it. Using your sharpest knife (a long, thin blade is ideal), slice the beef as thinly as possible, aiming for translucent slices. If the beef becomes too soft during slicing, return it to the freezer for another 15-20 minutes. You can also use a meat slicer if available.
⏱️ 10-15 minutes - 3
Arrange and temper: Carefully arrange the thin beef slices in a single layer on chilled serving plates. Overlap them slightly or fan them out. Let the carpaccio sit at room temperature for about 10-15 minutes to take the chill off and allow the flavors to develop.
⏱️ 10-15 minutes - 4
Dress and garnish: In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice. Season lightly with salt and freshly ground black pepper. Drizzle this dressing evenly over the beef slices. Scatter the fresh arugula over the top. Using a vegetable peeler or a sharp knife, shave thin curls of Parmigiano Reggiano over the arugula. If using, finish with a delicate drizzle of truffle oil.
⏱️ 5 minutes
💡 Επαγγελματικές Συμβουλές
- ✓For the thinnest slices, a very sharp knife and a partially frozen beef tenderloin are crucial. A meat slicer provides the most consistent results.
- ✓Use the highest quality beef tenderloin you can find, as it is served raw.
- ✓This dish was famously invented by Giuseppe Cipriani at Harry's Bar in Venice in the 1950s, named after the painter Vittore Carpaccio.
- ✓Ensure your serving plates are chilled before arranging the carpaccio to keep it cool.
✨ Ιδέες για Παραλλαγές
Έμπνευση για τη δική σας εκδοχή αυτής της συνταγής
- Carpaccio di Salmone (Salmon Carpaccio): Use thinly sliced raw salmon instead of beef.
- Carpaccio di Polpo (Octopus Carpaccio): Use thinly sliced, pre-cooked octopus.
- Add thinly sliced mushrooms (like porcini or cremini) or capers for extra flavor.
- Serve with crusty bread.