Carpaccio

A Favourite Starter

Don’t you love your Carpaccio! Such a simple, delicious starter. All you need is a few thin slices of tenderloin or sirloin, some Parmesan cheese, rocket salad, olive oil, balsamic vinegar and pine nuts plus maybe some truffle mayo-STOP!
Don’t go there! That’s not a Carpaccio!

The Real Carpaccio (and a bit of history)

Vittore Carpaccio was an Italian painter, born in Venice around 1460. Nearly 500 years later, in 1950, an exhibition was held in the Doge’s Palace in Venice, showing many of Carpaccio’s work. In the mean time chef Giuseppe Cipriani of Harry’s Bar was preparing a dish for one of his regular guests, the Contessa Amalia Nani Mocenigo. Her doctor had ordered her to eat uncooked food, especially raw, red meat. Most likely she suffered from anemia. The poor Contessa was used to excellent food, so something raw on a plate wasn’t very appealing. Chef Cipriani created a special dish for her, which he named after, indeed, the painter Carpaccio. Some say this was a tribute to the whites and reds as used by Carpaccio.
By the way, Giuseppe Cipriani was also the creator of the Bellini, a very nice cocktail based on white peaches, named after the painter.

Wine Pairing

We suggest enjoying your Carpaccio with a glass of Pinot Grigio or a Soave. It should be a fruity, not too powerful wine. Carpaccio is about the taste of the meat. The sauce and the wine should simply support this.

What You Need

  • 50 grams of excellent Tenderloin or Sirloin (per person) thinly sliced, cold but not frozen.
  • (Home made) Mayonnaise
  • Worcester Sauce
  • Lemon
  • White Pepper (freshly ground)
  • Mustard (optional)
  • Milk

What You Do

Take one or two spoons of mayonnaise and add two teaspoons of Worcester sauce, two teaspoons of lemon juice and some white pepper. Taste and adjust. Now add milk, creating a thin sauce. Remove the meat from the refrigerator, flatten the meat if so required and transfer to a cold plate. Create a nice pattern with the sauce, using a sauce bottle. Serve immediately.

 


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