On the forum there was a request for Carpaccio; Don posted this reply and kindly allowed me to pass it on:
Carpaccio, named after a painter in 15th century, is a celebrated dish at Harry's Bar at Venice. The dish was dvised for a customer whose doctor advised him to eat his meat raw. There are many variations of the dish, including the one in which beef fillet is coated with peppercorns and sliced paper thin, but here is my favourite.
Carpaccio, named after a painter in 15th century, is a celebrated dish at Harry's Bar at Venice. The dish was dvised for a customer whose doctor advised him to eat his meat raw. There are many variations of the dish, including the one in which beef fillet is coated with peppercorns and sliced paper thin, but here is my favourite.
Prep Time: 20 minutes
Ingredients:
- The Meat:
- 250 g (10 ounces) very fresh, well-chilled and trimmed meat (rump or fillet)
- The best extra virgin olive oil
- Lemon juice
- Garnish:
- Anchovies
- Chopped chives
- Capers
- Rocket (arugola) leaves
- To serve:
- Sea salt
- Freshly cracked peppercorns
Preparation:
Cut the beef across the grain of the meat, divide steak about 5 mm (1/4 inch) thick.
Pound the meat, with a wooden mallet and between lightly oiled plastic wrap, until almost translucent. It will be difficult to spread at first, but will spread once it softens. Arrange on a plate; decorate with garnishes as you see it right. Right before serving, sprinkle with lemon juice and olive oil. Pass salt and pepper separately on the table.
My note:
Some people dot their carpaccio with shreads of Parmigiano Reggiano, and others shave a white truffle over theirs. In both of these cases they omit the anchovies, and there are others still who omit them in any case.
Pound the meat, with a wooden mallet and between lightly oiled plastic wrap, until almost translucent. It will be difficult to spread at first, but will spread once it softens. Arrange on a plate; decorate with garnishes as you see it right. Right before serving, sprinkle with lemon juice and olive oil. Pass salt and pepper separately on the table.
My note:
Some people dot their carpaccio with shreads of Parmigiano Reggiano, and others shave a white truffle over theirs. In both of these cases they omit the anchovies, and there are others still who omit them in any case.
