Dish

Carpaccio

Carpaccio is a light and refreshing dish that is enjoyed by many. The beef or fish is sliced paper-thin and served raw with a drizzle of olive oil, lemon juice, and capers. The dish is often garnished with shaved Parmesan cheese and arugula. Some variations of carpaccio also include the addition of truffle oil or balsamic vinegar.

European cuisine› Mediterranean cuisine› Italian cuisine

Appetizer

Origins and history

Carpaccio is believed to have originated in Italy and was named after the Venetian painter Vittore Carpaccio. The dish has since become a popular appetizer in Italian cuisine and is enjoyed by many.

Dietary considerations

Carpaccio is not suitable for vegetarians or vegans as it contains meat or fish. It is also not recommended for pregnant women or those with a weakened immune system due to the risk of foodborne illness.

Variations

There are many variations of carpaccio, including the use of different meats such as veal or venison. Some recipes also call for the use of different toppings such as shaved truffles or sun-dried tomatoes. In some regions of Italy, carpaccio is served with a side of bread or crackers.

Presentation and garnishing

To ensure the safety of the dish, make sure to use high-quality, fresh meat or fish. Carpaccio can be presented on a platter with the arugula and Parmesan cheese on the side. It can be garnished with fresh herbs such as parsley or basil. The beef or fish can also be arranged in a decorative pattern for a more visually appealing presentation.

Tips & Tricks

When slicing the beef or fish, it is important to use a very sharp knife to ensure thin, even slices. If you are concerned about the safety of eating raw meat or fish, you can briefly sear the slices in a hot pan before serving.

Side-dishes

Carpaccio is typically served as an appetizer and does not require a side dish. However, it pairs well with a glass of red wine or a light and refreshing beer.