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Authentic Carpaccio Recipe Alternate Text Venice, Italy

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We strongly advise you to read the cooking tips before jumping to the recipe though

Introduction & history

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

Pair with

Cooking tips

  • meat and fish

    The original recipe for a carpaccio calls for sirloin, but tenderloin can also be used. Other meat alternatives include duck and lamb, while pork and chicken are not an option. If you decide to go with fish, pick the kinds with firm, rich flesh, such as tuna, salmon, and swordfish, and do not pound the slices.
  • slicing

    Before you start slicing the meat for your carpaccio, three conditions need to be fulfilled: number one, the meat needs to be perfectly trimmed, without any fat and gristle; number two, it needs to be very cold, almost frozen, and number three, you need to have a long and a very sharp knife (nonserrated butcher’s knife works best). The sheets need to be around 1/8-inch thick, and the easiest way to ... Read more
  • pounding

    If you decide to thin the meat by pounding, place the slices between two pieces of wax paper, plastic wrap, or parchment and use a heavy, flat mallet. Be gentle: you do not want to turn delicate meat membranes into a purée. Another option is to simply use the palm of your hand.
  • serving

    Carpaccio is served on a cooled, shallow plate with meat slices arranged in a single layer. Classic carpaccio dressing can be replaced with some olive oil, parmesan and truffle shavings, lemon juice, and arugula leaves. You can also garnish your carpaccio with lime, orange, pine nuts, sprouts, micro greens, Dijon mustard, Balsamic Vinaigrette, cherry tomatoes, grapes, pears, sesame — almost anything ... Read more

Recipe variations

Original Carpaccio

PREP 15min

RESTING 3h

READY IN 3h 15min

4.5

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This recipe is adapted from the book Harry’s Bar Venezia: Le Ricette della Tradizione. The author is Arrigo Cipriani, whose father Giuseppe invented the carpaccio — it can hardly get more authentic than that!

Ingredients

6 Servings

Original Carpaccio

1 kg (2.2 lbs) of young beef sirloin (about 600g/21 oz after cleaning)

salt

CARPACCIO SAUCE

250g (8.8 oz) homemade mayonnaise

1 tsp freshly squeezed lemon juice

1-2 tsp Worcestershire sauce

30-45 ml (2-3 tbsp) milk

freshly ground pepper

salt

Preparation

1

Original Carpaccio

Step 1/5

First, take a piece of young beef sirloin and remove every trace of fat, gristle, and silver. Place the meat in the refrigerator and leave to cool.

Step 2/5

When the sirloin has cooled down completely, cut it into thin slices using a sharp knife or a slicing machine.

Step 3/5

Place slices of meat on 6 shallow plates so each plate is fully covered. Salt lightly, and return to the fridge for at least 5 minutes.

Step 4/5

To make the carpaccio sauce, mix mayonnaise, Worcestershire sauce, and lemon juice in a bowl. Add milk to dilute slightly, and season to taste with salt and pepper.

Step 5/5

Drizzle the carpaccio sauce over the meat, and serve immediately.

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