Carpaccio is a traditional Italian dish first created in Venice in the mid-20th century. Its elegance lies in the paper-thin slices of raw meat or fish, dressed with a light sauce. Carpaccio has become a symbol of refined taste, perfect for special occasions.
Ingredients (for 4 servings):
- Beef tenderloin (or tuna, salmon) – 300–400 g
- Extra virgin olive oil – 3–4 tbsp
- Lemon juice – 2 tbsp
- Parmesan cheese – 50–70 g
- Arugula – a handful for garnish
- Capers – 1 tbsp (optional)
- Salt and freshly ground black pepper – to taste
- Truffle oil – a few drops (optional)
Step-by-Step Instructions:
1. Preparing the Meat or Fish:
- Wrap the meat or fish in plastic wrap and place it in the freezer for 30–40 minutes to firm up slightly, making it easier to slice.
- Slice the meat with a sharp knife into the thinnest possible slices. If the slices are too thick, gently pound them through plastic wrap to achieve the ideal thinness.
2. Preparing the Dressing:
- In a bowl, combine olive oil, lemon juice, a pinch of salt, and pepper. This dressing will be used to coat the carpaccio.
- For a more distinctive flavor, add a few drops of truffle oil.
3. Assembling the Dish:
- Arrange the slices of meat or fish on a large plate in a single layer, slightly overlapping each other.
- Drizzle the dressing evenly over the slices, ensuring every piece is coated.
- Garnish with grated Parmesan, capers, and arugula leaves.
4. Final Touches:
Before serving, add a dash of freshly ground black pepper for added aroma.
Tips:
- For meat carpaccio, always choose high-quality beef tenderloin.
- When preparing fish carpaccio, ensure the fish is fresh and safe to consume raw.
- You can substitute arugula with a mix of salad greens.
Carpaccio is an excellent example of how minimalism in ingredients can create true culinary luxury. This dish will undoubtedly become a highlight of your table!
Secrets of Preparation and Interesting Facts
Carpaccio is a popular dish in Italian cuisine that was originally made with thinly sliced raw meat dressed with olive oil, lemon juice, and spices. Today, carpaccio has evolved into numerous variations, prepared with fish, vegetables, or even fruits. This dish has captured the hearts of gourmets worldwide for its lightness, elegance, and rich flavor.
Helpful Tips for Making Carpaccio:
- Choosing Ingredients
For classic carpaccio, use high-quality beef tenderloin or filet, which should be fresh and extremely tender. If using fish, opt for fresh salmon, tuna, or scallops.- Proper Slicing
Thin slicing is the key to success. To make the meat or fish easier to slice, place it in the freezer for 15–20 minutes. Then use a sharp knife or a specialized slicer for perfect thin slices.- Marinade and Dressing
The classic carpaccio dressing consists of extra virgin olive oil, lemon juice, salt, and freshly ground pepper. To enhance the flavor, add capers, balsamic vinegar, or fresh herbs like basil or arugula.- Serving the Dish
Serve carpaccio on chilled plates. Arrange the slices of meat or fish in a single layer, drizzle with dressing, and garnish with greens, Parmesan cheese, or truffle slices.- Experimenting with Ingredients
The classic carpaccio recipe is highly adaptable to different tastes. Try replacing the meat with fish, vegetables, or fruits. For instance, beet carpaccio with goat cheese and nuts makes an excellent vegetarian option.
Interesting Facts
- Origin Story
Carpaccio was created in Venice in 1950 by Giuseppe Cipriani, the founder of the famous Harry’s Bar. He made it for one of his clients, who had been advised by her doctor to avoid cooked meat. The name was inspired by the artist Vittore Carpaccio, whose paintings featured bright red and white tones, reminiscent of the color of meat and dressing. - Variety of Versions
Modern carpaccio recipes include not only meat and fish but also vegetables, such as zucchini or mushrooms, and even fruits like oranges or pineapples. Each type of carpaccio has its own unique characteristics and presentation. - Health Benefits
Carpaccio is a low-calorie dish rich in protein, omega-3 fatty acids (in the case of fish), vitamins, and minerals. It is ideal for those who are mindful of their diet. - Global Popularity
Carpaccio has become so popular that it is served not only in Italy but also in restaurants worldwide. Every cuisine has its own variation of carpaccio, often with a local twist. - Perfect for Parties
Carpaccio is often used as an appetizer at festive events. It looks elegant, can be prepared in advance, and caters to a wide range of tastes.
How to Avoid Mistakes When Preparing
- Quality of Ingredients
It’s essential to use only fresh, high-quality products for carpaccio. Low-quality meat or fish can spoil the dish. - Slicing
Thick slices will make the dish feel heavy. The thinness of the slices is the key to the tenderness of this dish. - Overusing the Dressing
Too much oil or lemon juice can overshadow the natural flavors of the ingredients. Add the dressing sparingly.
Energy Value of Classic Carpaccio
Classic carpaccio is an Italian dish made from thinly sliced raw meat (most often beef) or fish, with a dressing of olive oil, lemon juice, and spices. It is a light but flavorful dish, perfect for those who prefer raw foods in their diet. The recipe for carpaccio can vary depending on the region, but the base remains the same—thin slices of meat or fish, seasoned to taste.
Caloric content (per 100 g):
Calories: 120–150 kcal
Protein: 18–22 g
Fat: 5–8 g
Carbohydrates: 0–2 g
What Affects the Caloric Value of Carpaccio?
- Meat or Fish:
The base of carpaccio is meat (usually beef) or fish, such as tuna or salmon. These products are rich in protein, but the fat content varies depending on the choice of meat or fish. Beef tends to have less fat than fish, which impacts the dish’s calorie count. - Olive Oil:
Olive oil is used for the dressing of carpaccio and adds healthy fats, but it increases the calorie content. For a lighter version, you can reduce the amount of oil or opt for extra virgin olive oil, which contains more beneficial nutrients. - Lemon Juice and Spices:
Lemon juice and spices, such as salt, pepper, and herbs, do not significantly affect the caloric content of carpaccio, but they play a key role in enhancing the dish’s flavor and aroma. These additions enrich the dish with antioxidants but do not add many calories.
How to Reduce the Caloric Value of Carpaccio?
- Use Leaner Fish:
If you prefer fish carpaccio, choose leaner varieties like tuna or cod. - Reduce the Amount of Olive Oil:
Use only a light drizzle of olive oil to maintain the flavor without increasing the calorie content. - Add More Fresh Vegetables:
Garnish with fresh vegetables like arugula, rocket, or tomatoes to increase the volume of the dish without significantly adding calories.
Health Benefits
Classic carpaccio is not only a delicious but also a healthy dish. It is an excellent source of protein, which is necessary for tissue growth and repair. The olive oil used in the dressing contains monounsaturated fats that are beneficial for the heart. Additionally, carpaccio, thanks to its ingredients, helps maintain normal cholesterol levels and improves metabolism.
Conclusion
Carpaccio is a refined yet simple dish that allows the natural flavors of fresh ingredients to shine. The classic recipe for carpaccio remains unchanged but can easily be adapted to suit various preferences. Experiment with fillings and dressings to create your own masterpieces. This dish will not only beautify your table but also delight your guests with its taste and elegance.
