Carpaccio is a dish of raw beef, veal or tuna traditionally thinly sliced or pounded thin served as an appetizer. Image File history File links No higher resolution available. ... Image File history File links No higher resolution available. ... An example recipe, printed from the Wikibooks Cookbook. ... For other uses, see Beef (disambiguation). ... Veal is a culinary term for meat produced from calves. ... A shoal of skipjack tuna Tuna are several species of ocean-dwelling fish in the family Scombridae, mostly in the genus Thunnus. ... Crudités variés, a typical hors d’œuvre in French cuisine Hors d’œuvre in Bosnian cuisine Hors d’œuvre, (IPA: French but often in English as ; French plural: hors d’œuvre, without an extra s; English plural often hors d’œuvres), also known as appetizer(s), refer to...

According to Arrigo Cipriani, the present-day owner of Harry's Bar, the Carpaccio was invented at Harry's Bar in Venice, where it was first served to the countess Amalia Nani Mocenigo^[1] in 1950 when she informed the bar's owner that her doctor had recommended she eat only raw meat.^{[citation needed]} It consisted of thin slices of raw beef dressed with a mustard sauce.^[1] The dish was named Carpaccio by Giuseppe Cipriani, the bar's former owner, in reference to the Venetian painter Vittore Carpaccio, because the colours of the dish reminded him of paintings by Carpaccio.^[1] Harrys Bar is a bar and restaurant located in Venice, Italy. ... Venice (Italian: Venezia, Venetian: Venezsia, Latin: Venetia) is a city in northern Italy, the capital of region Veneto, and has a population of 271,251 (census estimate January 1, 2004). ... The Dream of St Ursula (1495) Tempera on canvas, 274 x 267 cm Gallerie dellAccademia, Venice Vittore Carpaccio (c. ...

Typically the thin slices are served with a dressing of olive oil and lemon juice plus seasoning, often with green salad leaves such as arugula or radicchio and thinly sliced Parmesan cheese. Olive oil is a fruit oil obtained from the olive (Olea europaea), a traditional tree crop of the Mediterranean Basin. ... Leafy arugula Arugula, also known as rocket, garden rocket, rocket salad, rugola, rucola and roquette[1], is a type of leaf vegetable, which looks like a longer leaved and open lettuce. ... Radicchio is a Leaf Chicory, sometimes known as Italian Chicory. ... It has been suggested that this article or section be merged into Parmigiano_Reggiano. ...

Today carpaccio is used variably and often refers to any very thinly sliced presentation of foods, which can range as widely as mushrooms, apple, tomatoes, langoustine, bresaola and trout, and a great many more. The amount of cooking varies from none at all to searing, rare cooking, and fully cooked. Mushroom(s) are the fleshy, spore-bearing fruiting bodies of fungi typically produced above ground on soil or on their food sources. ... Binomial name Borkh. ... Binomial name Solanumlycopersicum Linnaeus ref. ... Binomial name Nephrops norvegicus Linnaeus, 1758 The Norway lobster, Nephrops norvegicus (also called Dublin Bay Prawn or Langoustine), is a slim orange-pink lobster found in the north-eastern Atlantic Ocean and the Mediterranean Sea. ... Bresaola is air-dried salted beef fillet that has been aged about 2-3 months until it becomes hard and a dark red, almost purple colour. ... Rainbow trout, Oncorhynchus mykiss Biwa trout, Oncorhynchus masou subsp Trout is the common name given to a number of species of freshwater fish belonging to the salmon family, Salmonidae. ... Searing is a technique used in grilling, roasting, braising, sautéing, etc. ...

The classic carpaccio is of beef—various joints may be used, but typically the most tender and expensive cuts from the lesser-used muscles are favoured. Due to the difficulty inherent in slicing beef thinly, many chefs or home cooks firm up the meat in a freezer for a short time. This, coupled with a very sharp knife or a meat slicer, allows very thin slicing of the beef. A top-down view of skeletal muscle Muscle (from Latin musculus little mouse [1]) is contractile tissue of the body and is derived from the mesodermal layer of embryonic germ cells. ... Chefs in training in Paris A chef is a professional cook, who may work in a restaurant, hotel, institutional food service or other professional kitchen. ...

Carpaccio can also be made by cutting a thin slice of fresh meat, and rolling it out with a rolling pin between clingfilm.

See also

• Tartare

Tartare is a preparation of finely chopped raw meat or fish optionally with seasonings and sauces. ...

References

External links

• Recipe for carpaccio from Harry's Bar, where it originated
• Recipe for carpaccio sauce