Beef carpaccio

Beef Carpaccio is a dish of raw beef that is thinly sliced or pounded thin. It is named after the Venetian painter Vittore Carpaccio, who was known for the characteristic red and white tones of his work. The dish was proposed with this name for the first time in Venice, at the time of an exhibition dedicated to the painter, towards the end of the 1950s.

History

The dish, known as Carpaccio, was first served in 1950 at Harry's Bar in Venice, Italy. It was created by the owner of the bar, Giuseppe Cipriani, who had been inspired by the paintings of Vittore Carpaccio. The red and white colors in Carpaccio's paintings reminded Cipriani of the raw, thinly sliced beef he used in his dish, hence the name Carpaccio.

Preparation

The preparation of beef carpaccio involves using high-quality, fresh beef. The beef is typically frozen for a short period to make it easier to slice thinly. The thin slices of beef are then laid out on a dish and typically seasoned with olive oil, lemon juice, capers, onions, and Parmesan cheese. Some variations may include other ingredients such as truffle or pesto sauce, arugula, and pine nuts.

Variations

While the traditional beef carpaccio is made with raw beef, variations of the dish can include other types of meat such as venison, salmon, or tuna. There are also vegetarian and vegan versions of carpaccio that use thinly sliced fruits or vegetables instead of meat.

Health considerations

As beef carpaccio is made with raw beef, there are potential health risks associated with consuming raw or undercooked meat. These can include foodborne illnesses such as E. coli or Salmonella. To minimize these risks, it is recommended to use fresh, high-quality beef and to consume the dish immediately after preparation.

See also

• List of beef dishes
• Italian cuisine
• Raw foodism