Metric:
400gr Beef Carpaccio
100gr Parmesan Cheese
100gr Rocket Salad
1 Lemon
( sliced )
For the Dressing:
100ml Extra Virgin Olive Oil
100gr Lemon Juice
Salt and Pepper
( to taste )
Beef Carpaccio with Parmesan and Rocket Recipe
Recipes > Italian Recipes > Italian Second Course Recipes
TRADITIONAL ITALIAN RECIPE: Legend has it that beef carpaccio was invented at Harry’s Bar in Venice as a salute to the artist ‘Carpaccio’ whose work consisted of large canvases burnished with bright red splotches.
In Italy, several cities claim to have been the birthplace of this raw beef dish. As the most popular version of the story has it, the dish was invented for a regular customer, a countess, whose doctor told her to eat her meat raw. We can't know for certain where it was first prepared, but we know that it was named after Vittore Carpaccio, a fifteenth century painter, who was born in Venice.
These days chefs use the term to denote a dish where the main ingredient is finely sliced, but purists maintain that only raw beef is worthy of the carpaccio moniker.
If the thought of raw beef scares you a little, think of it as beef ‘sushi’. As with serving raw fish, you need to ensure you use the freshest, best quality meat you can find. Make sure you let your butcher know that you are planning to serve the meat raw so they can direct you to the best beef.
Once the beef is cut and exposed to the air, it starts to lose it’s colour, so best to prepare this at the very last minute. I find the easiest way to get picture-perfect parmesan shavings is to use a vegetable peeler.
Carpaccio is easy to make and can be served with a variety of toppings. The classic dressing is a mayonnaise and Worcestershire-based sauce, first made by Giuseppe Cipriani at Harry's Bar in Venice. It always makes a wonderful light meal or appetizer, but I love it in the Spring over a bed of arugula.
Variations for Dietary Requirements:
- Vegetarian: Choose some super-ripe meaty tomatoes, preferably heirloom such as beefsteak or oxheart. Use instead of the beef. For 2 people you’ll need about 2 large tomatoes. A nice change would be to dress with balsamic vinegar instead of the lemon juice.
- Vegan = Vegetarian Extremists... hahahaha!: Try shaved raw, peeled beetroot slices to replace the beef and replace the cheese with finely sliced roasted pecans or walnuts. A balsamic vinegar dressing may also be better than lemon juice here.
Dairy-Free: Skip the parmesan and grate over some fresh horseradish if you can find it. Or scatter over a little hot English or Dijon mustard.
Skill Level:  |
Time: 30 Minutes |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - Squeeze the Lemon and filter the juice the best you can, removing all fibres.
02 - Add Oil, Salt and Pepper and mix well. ( move the sauce into a shakable dressing container )
03 - Wash the Rocket. Shake well to remove all water.
04 - Make sure the Meat has been thinly cut.
05 - Now, place Meat and Rocket the way you like on each plate.
06 - Top with Dressing.
07 - Decorate with Lemon Slices and add large flakes of Parmesan Cheese. Serve.
Notes:
- If you are not a fan of raw meat then, feel free to coat it with breadcrumbs and fry it. Or, grill it.
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