Beef Carpaccio Recipe

This extraordinary taste is obtained by thinly slicing raw meat with a special technique; When one of his loyal customers, Countess Amalia Nani Mocenigo, is forbidden by her doctor from consuming cooked meat, the first generation emerges with Giuseppe Cipriani 's search for an instant solution to the Countess' needs.

This ' red & white ' plate is served on thinly sliced meat, decorated with mayonnaise in strips diagonally; When the countess asks the name of the dish, she gives the name of Vittore Carpaccio, the painter who used these two colors predominantly in his works. Although it is presented in different ways in various parts of the world today, all Cipriani's have Carpaccio; True to the original, it is served only with thin strips of special recipe mayonnaise , decorated in a diagonal pattern.

You can also eat it at Cipriani.

You can also prepare the remaining Cipriani recipes at home, except for the carpaccio recipe, where we learned all the tricks about where the name comes from in the shoot we held exclusively for Yemek.com .

How to Make Beef Carpaccio Recipe?

• To prepare carpaccio according to Cipriani tradition; Choose a lean piece from the fillet (boneless meat) section, which is the least fatty and tender part of the veal.
• Slice the meat very thinly using a professional cutting tool or a very sharp knife.
• After sprinkling a little finely ground sea salt on it, let it rest for a few minutes.
• Carefully arrange the beef carpaccio slices side by side on the serving plate.
• Squeeze the freshly prepared, thin-structured mayonnaise sauce onto the meat slices in a cross-shaped manner at regular intervals, using a thin-tipped sauce tool.
• For the salad you will serve with it; Wash mixed seasonal greens in plenty of water and dry them.
• After mixing it with extra virgin olive oil, red grape vinegar, freshly ground black pepper and finely ground sea salt, which you mixed separately, serve it immediately alongside the carpaccio.