Beef carpaccio
Description
The appetizer is prepared quickly and simply. The bar owner developed this unique dish for a famous Venetian countess whom the doctor forbade from eating meat subjected to heat treatment. That is why the chef simply marinated thin slices of fresh beef in citrus juice and named the dish after Vittore Carpaccio—the painter who favored burgundy on his canvases. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare the listed ingredients. Choose beef without fatty streaks and prefer lean meat.
- 2
Step 2
Rinse the meat in water and partially freeze it in the freezer for about 10–15 minutes, depending on the size of the piece, so it slices more easily. Carefully cut it into slices with a sharp knife. The meat slices should be very thin. Place the sliced meat in a bowl or on a plate.
- 3
Step 3
Squeeze the juice from half a lemon over the meat and gently massage the slices so they absorb the lemon juice, which will act as a marinade. Let everything sit for about 10–15 minutes. During this time, the proteins in the meat will denature. If you don’t have lemon on hand, use lime or a tart orange instead.
- 4
Step 4
After the specified time, rinse the lettuce leaves, shape the meat on the plate into a circle, and place the rinsed greens in the center.
- 5
Step 5
Season the beef with salt and pepper to taste, and garnish with red currant berries or pomegranate seeds. Serve the chilled beef carpaccio at the table with a glass of white wine. Garnish with dill or parsley.