Beef Carpaccio: an Easy Dinner and a Bit of History

A simple, quick solution for a dinner that is a bit more original than usual is Carpaccio.

These days carpaccio is made from everything, but the original, the dish first christened Carpaccio, is made with raw beef. The story goes that it was invented by Giuseppe Cipriani at Harry's Bar in Venice, who named it in honour of the painter Vittore Carpaccio, whose paintings featured similar red tones.

It's curious that now anything sliced thinly is called a Carpaccio. You can come across a pear Carpaccio, a courgette one, a tuna or prawn one, or a mushroom carpaccio. The same happens with other dish names: nowadays any mix of two liquids in a sauce is a vinaigrette (whether or not it contains vinegar), and any layered dish is a lasagna or even a mille-feuille (even if it only has 4 layers).

Are we losing some of our culinary language this way? Or is this reuse of words part of the new food culture?

You can buy Carpaccio ready-sliced in several places, including El Corte Inglés and Mercadona, and frozen at La Sirena. All you need to add is a drizzle of olive oil, a few drops of lemon juice, some shavings of Parmigiano Reggiano and flaky salt. It goes well with a little salad, or what we'd now call some green shoots.

Serves: 2 servings  ·  Prep time: 10 min  ·  Cook time: 0 min  ·  Difficulty: Easy

Ingredients

• 200 g ready-sliced beef carpaccio
• Extra virgin olive oil
• A few drops of lemon juice
• Parmigiano Reggiano shavings
• Flaky salt
• A few salad leaves or green shoots, to serve

Method

1. Lay the carpaccio slices flat on cold plates without overlapping too much.
2. Drizzle with olive oil and a few drops of lemon juice.
3. Top with shavings of Parmigiano Reggiano and a pinch of flaky salt.
4. Serve straight away with a little salad or green shoots.

Frequently asked questions

Is it safe to eat raw beef?
Use very fresh beef from a butcher you trust, or ready-sliced carpaccio, keep it cold and eat it the same day.

Can I slice the beef myself?
Yes. Put a piece of beef fillet in the freezer for 30–40 minutes so it firms up, then slice it as thinly as you can with a sharp knife.

Where does the name come from?
It was created at Harry's Bar in Venice by Giuseppe Cipriani, who named it after the painter Vittore Carpaccio and his vivid reds.

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