Authentic Carpaccio Recipe Venice, Italy

Primal and sophisticated at the same time, the traditional Italian appetizer or entrée carpaccio may not involve any cooking, but preparing it flawlessly still demands skill and expertise. Traditionally, carpaccio is made from beef sirloin, although the tenderloin can be used as well. A raw piece of meat is first cleaned of fat and gristle and refrigerated overnight — or put in a freezer for about half an hour — until it cools completely. Next, the meat is cut into paper-thin slices using either a sharp knife or an electric meat slicer. Some recipes recommend pounding the meat slices to make them even thinner, but this is generally done with cuts of meat that are not as tender as sirloin or tenderloin. Additionally, some chefs tend to sear the meat on high heat, but since the essence of the carpaccio is preparing it with raw meat, this could hardly be described as a common technique. Thin slices of raw meat are then arranged on a cool plate in a single layer, seasoned ... Read more