Carpaccio

Carpaccio is an appetizer of Italian cooking from raw beef. It was invented in 1950 at Harry's Bar in Venice, Giuseppe Cipriani, the holder of which - according to legend, for his regular customer Contessa Amalia Nani Mocenigo, because the doctor had forbidden her from eating cooked meat. Cipriani named his creation after the famous Venetian painter Vittore Carpaccio, who was known for his brilliant reds and just devoted a major exhibition in Venice.

After Cipriani's original recipe is to prepare first well-chilled, but not frozen beef tenderloin ( filet Contre ) raw cut with a very sharp knife into thin slices, salted, peppered and put some minutes cold. It serves the meat with a cold mayonnaise sauce of mild olive oil, egg yolk, white wine vinegar, Eng. Mustard powder, Worcestershire sauce, lemon juice, salt, pepper, and as much milk that the sauce is not thick enough to stick to back of a spoon. This sauce was not invented for the court carpaccio, but was already in use as a "universal sauce " in Harry 's Bar.

Today Carpaccio is often not served with Cipriani sauce, but - similar to a carne cruda all ' albese - dressed for example, with olive oil and lemon or a vinaigrette and sprinkled with Parmesan shavings and partly truffles.

Meanwhile, the term carpaccio is also used as a synonym for a method of preparation of dishes that consist of very thinly sliced ​​and marinated ingredients, such as fish, vegetables or fruit ( especially from the Cedri - lemon).