Beef Carpaccio

Beef Carpaccio~

Carpaccio is a dish of raw meat or fish (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin and served mainly as an appetizer. Carpaccio is the international name of a typical Italian dish made with raw meat. The dish was proposed with this name for the first time in Venice, at the time of an exhibition dedicated to Venetian painter Vittore Carpaccio which took place in 1963 :)

The dish, based on the Piedmont speciality carne cruda all'albese, was invented and popularised by Giuseppe Cipriani, founder of Harry's Bar in Venice. He originally prepared the dish for the countess Amalia Nani Mocenigo when he learned that the doctors had recommended that she eat raw meat. The dish was named carpaccio after Vittore Carpaccio, the Venetian painter known for the characteristic red and white tones of his work :) :)

Ingredients of beef carpaccio:

• 300 g of beef filet (tenderloin),
• 25 ml of olive oil,
• 15 g of basil,
• 15 g of grind garlic cloves,
• 5 g of black pepper powder,
• 5 g of black salt,
• 30 g of chopped parmesan cheese,
• 10 g of mustard.

Directions of beef carpaccio:

1. Clean the meat and mix all the ingredients together properly on a bowl keep it rest for 2 hours except the basil, parmesan cheese & olive oil.
2. Now wrap the meat with the plastic sheets then keep in the freezer until it is chilled.
3. Cut the meat into very thin pieces and place it on a serving dish with any kind of vegetables as your choice, and spread the basil, parmesan cheese & olive oil on it.
4. Serve the beef carpaccio and enjoy :) :)