Thin slices of ultra-fresh raw beef garnished with arugula and drizzled with vinaigrette.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Food plates | 2023-05-17 23:00:00 |  397 Views |
Beef carpaccio with rocket and parmesan cheese #foodlover #food
I first tasted beef carpaccio in 1986 at Harry’s Bar in Venice. It was my first trip to Italy and we were told that anyone who went to Venice had to visit Harry’s Bar for a Bellini and a plate of carpaccio. Before I moved to Italy in 1987 I ate my beef medium well done so for me it was a real adventure to try raw beef. The plate looked delicious with a generous drizzle of special sauce on top but I just wasn’t sure if I could finish a whole plate of raw beef. It turned out to be love at first sight: beef carpaccio has become one of my favorite dishes since that very memorable experience at Harry’s Bar so long ago.
Carpaccio is defined as raw meat or fish (usually tuna salmon and swordfish) thinly sliced or pounded and served as an appetizer or lunch option. Giuseppe Cipriani founder of Harry's Bar in Venice created the first beef carpaccio for Countess Amalia Nani Mocenigo in 1950 when he discovered that she could not eat cooked meat. The name was inspired by the paintings of Vittore Carpaccio a famous Venetian painter whose paintings were often in shades of red and white resembling carpaccio. This dish has now become famous worldwide.
Serious Mealtimes / Deborah Mele
