Carpaccio is a fresh and appetizing dish whose elegance has seduced Italy and the rest of the world.
The delicate flavour of meat is enhanced by lemon juice and a light velvety mayonnaise.
- 400 g beef sirloin
- 20 ml milk
- 6 ml Worcester sauce
- Lemon juice
- 2 egg yolks
- Seed oil
Legend has it that carpaccio was first created in Italy around 1950 in honour of the artist Vittorio Carpaccio who was exhibiting his artworks in Italy around that time.
Giuseppe Cipriani, the director of Harry's Bar, drew inspiration from the artist's works when he devised this raw meat recipe to satisfy a request put forward by one of his clients.
From then on, carpaccio became one of the most renowned dishes of the Italian culinary scene and thanks to its rich flavour, soon made its appearance on many dining tables around the world.
Extremely fresh and appetizing, carpaccio is a perfect summer dish since it requires no cooking. However, don't let the simplicity of its ingredients fool you: this is a dish that depends on a perfect balance and delicate harmonies which must be respected with loving care.
Cut the meat into very fine slices and lay them out on a plate. Make the mayonnaise by putting the yolks into a bowl and beating them with an electric whisk as you gradually add the oil in a slow drizzle. When the sauce is velvety smooth, add a few drops of lemon juice and a pinch of salt.
Put the Worcester sauce, milk and a little lemon juice in another smaller bowl, mixing well, and add this sauce to the mayonnaise. Drizzle the sauce onto the meat and, if you like, add a few rocket leaves and some slices of champignon mushrooms.
Down through the years, the basic recipe for carpaccio has been applied to numerous ingredients other than beef sirloin. Fish, vegetables and even some types of cheese are cut very finely and then dressed with sauces to enhance their flavour.