Carpaccio

The story

Carpaccio is rooted in Venice, Veneto. Beef carpaccio was created in Venice in the mid-twentieth century and is strongly associated with Harry's Bar. It was named after the Renaissance painter Vittore Carpaccio, whose work was known for vivid red and white tones that echoed the colours of the dish. Carpaccio became famous for turning paper-thin raw beef into an elegant first course. The pleasure comes from tenderness, careful slicing and restrained seasoning rather than cooking, so precision and ingredient quality are central. The dish belongs to the modern Venetian restaurant tradition and shows that not every Italian classic is ancient. It has since inspired many variations using fish, vegetables and fruit, although the original idea is rooted in very thinly sliced raw beef.

Ingredients

• Main
• 320 g beef fillet320 g very fresh beef fillet, trimmed
• 2 tbsp olive oil2 tbsp extra virgin olive oil
• 1 tbsp lemon juice1 tbsp lemon juice, plus wedges
• 25 g rocket leaves25 g rocket leaves
• 30 g Parmesan30 g parmesan, shaved
• 1 tbsp capers1 tbsp small capers, rinsed
• 1/4 tsp sea salt1/4 tsp fine sea salt
• 1/2 tsp ground black pepper1/2 tsp freshly ground black pepper

Method

1. Chill the beef

   Wrap the trimmed fillet tightly and freeze for 25–30 minutes until firm but not frozen solid.

   Look for: The beef should be firm enough to slice cleanly. Tip: Use the sharpest knife you have, or ask a butcher for carpaccio slices. Avoid: Do not freeze it hard or the texture will suffer.

2. Slice thinly

   Slice across the grain as thinly as possible, then place between parchment and flatten gently.

   Look for: Slices should be almost translucent. Tip: A rolling pin gives more even pressure than a meat mallet. Avoid: Do not tear the meat by pressing too hard.

3. Dress the plate

   Arrange the beef in a single layer on chilled plates.

   Look for: The plate should be covered but not piled up. Tip: Chilled plates help the beef stay fresh and neat. Avoid: Avoid overlapping thick stacks.

4. Season simply

   Whisk olive oil, lemon juice, salt and pepper, then spoon lightly over the beef.

   Look for: The surface should glisten, not swim. Tip: Dress just before serving. Avoid: Too much lemon will cure the beef too aggressively.

5. Finish

   Scatter over rocket, capers and parmesan shavings.

   Look for: The garnish should look light and fresh. Tip: Serve immediately with lemon wedges. Avoid: Do not bury the beef under salad.

Nutrition

per serving

Estimated from the exact ingredient measures in the recipe text. Validate with your preferred nutrition calculator before publishing.