One of the simplest yet most iconic dishes of Italian cuisine, carpaccio originated in Venice before gaining widespread fame across Italy and beyond. Credited to Giuseppe Cipriani, the visionary founder of the historic Harry’s Bar (officially recognized as a “national monument” by the Italian Ministry of Cultural Heritage in 2001), carpaccio was conceived in 1963 to accommodate the dietary needs of Countess Amalia Nani Mocenigo, who had been advised by her physicians to avoid cooked meat.
The dish’s name pays homage to the renowned Venetian painter Vittore Carpaccio (1425-1526). Cipriani found inspiration in the vivid hues of Carpaccio’s paintings, believing the color of raw meat mirrored the intense palette of the artist’s works, which were being showcased in Venice at the time. Some speculate that the painting “The Preaching of Saint Stephen”, housed in the Louvre Museum, particularly influenced Cipriani’s creation.
Acknowledging the vibrant and realistic tones of Carpaccio’s art, Cipriani crafted a dish comprising thinly sliced raw beef adorned with a mayonnaise-based sauce defined as “universal” for its versatility with both meat and seafood.
In culinary history “nothing is created and nothing is destroyed”, and attributing authorship to a recipe is often elusive. Some sources suggest that carpaccio may have evolved from a Piedmontese recipe dating back to the 1800s, known as “carne all’albese”. This dish features thinly sliced raw beef paired with olive oil, Parmesan cheese shavings, and truffles (white truffle from Alba even better).
Today, carpaccio comes in myriad variations throughout Italy. Refreshing and easily digestible, it serves as an ideal choice for a summer luncheon or a light evening repast. In the southern regions of Italy, seafood often replaces meat, with tuna carpaccio being a beloved Mediterranean starter in Sicily and Sardinia.
Below, we present the original carpaccio recipe – the same cherished rendition created by Cipriani – a dish as straightforward to prepare as it is delightful to savor.
Ingredients (for 4 people)
- 400 g of veal entrecote
- 2 tablespoons of Worcestershire sauce
- 1 egg
- 2 egg yolks
- 300 g of vegetable oil
- 1 shallot
- 1 teaspoon of mustard
- 1 tablespoon of white wine vinegar
- Juice of 1 lemon
- Salt to taste
- Black pepper to taste
- Mixed salad greens to serve on the side
Cooking Process
- To start crafting the carpaccio, begin by whipping up the mayonnaise. In a bowl, combine the 2 egg yolks and the whole egg, along with the mustard, white wine vinegar, and lemon juice. Season with salt and pepper to taste. Gradually incorporate the vegetable oil while whisking vigorously with electric beaters at medium speed. Keep whisking until the mixture emulsifies into a smooth, creamy consistency. Now, gently fold in the Worcestershire sauce.
- Next, peel and finely dice the shallot, then fold it into the mayonnaise mixture. Taste and adjust seasoning as needed with salt and pepper, ensuring everything is well integrated.
- Moving on to the carpaccio itself: thinly slice the entrecote, halve the slices, and sandwich them between two sheets of plastic wrap. Use a meat mallet to delicately pound the slices until they reach a thin, even thickness.
- Transfer the prepared carpaccio to a serving plate, drizzle with olive oil, and delicately season with a few spoonfuls of the prepared mayonnaise.
- Voilà, your carpaccio is now complete! Serve alongside a bed of mixed salad greens for a refreshing touch. Buon appetito!
Tips
Carpaccio is best enjoyed on the day of preparation. The mayonnaise can be refrigerated, covered with plastic wrap, for up to a day. To ensure the safe consumption of raw meat, it’s advisable to select the freshest meat available and avoid consuming it if there are any changes in color or odor.