No-Cook dishes are a blessing when you don’t have a lot of time to spend in the kitchen and Carpaccio is a quick dish that is loved by many. Carpaccio is a dish of raw fish or meat that is very thinly sliced and generally served as an appetizer. Here we have paper thin sliced beef, shaved Parmigiano-Reggiano, baby field greens and a hint of truffle oil, making this a wonderful option for a starter to your romantic meal for two.
A little bit of research on Wikipedia reveals the origin of Carpaccio: According to Arrigo Cipriani, the present-day owner of Harry’s Bar, Carpaccio was invented at Harry’s Bar in Venice, where it was first served to the countess Amalia Nani Mocenigo in 1950 when she informed the bar’s owner that her doctor had recommended she eat only raw meat. It consisted of thin slices of raw beef dressed with a mustard sauce. The dish was named Carpaccio by Giuseppe Cipriani, the bar’s former owner, in reference to the Venetian painter Vittore Carpaccio, because the colors of the dish reminded him of paintings by Carpaccio.
Carpaccio de Manzo (Beef Carpaccio)
Recipe courtesy of Marcony Restaurant, NYC
Ingredients:
- 1 pound of deboned shell steal or beef filet
- 1/4 pound thinly shaved Parmigiano-Reggiano
- Baby field Greens
- Truffle Oil
- Pepper
Instructions:
- Trim the meat and cut it in very thin slices (or have your butcher do this for you).
- The raw beef should be nicely spread on a serving dish. Top it in the center with the baby field greens and the Parmigiano-Reggiano.
- Drizzle the truffle oil all around and decorate the plate with pepper
Buon Appetito!!!
