Carpaccio di Manzo Recipe

Let me show you how I make Carpaccio di Manzo, a dish that’s both simple and elegant, originating from Italy, specifically Venice. Carpaccio is a traditional appetizer made from very thinly sliced raw beef, often served with a variety of garnishes such as arugula, capers, and Parmesan. It’s a classic starter in Italian cuisine, and while it may seem intimidating, once you get the hang of it, it’s actually quite easy to prepare at home.

Notes:

Carpaccio is a dish best served fresh, and while it requires no cooking, the key is in the freshness and presentation. The beef should melt in your mouth, complemented by the refreshing acidity of the lemon, the sharpness of the Parmesan, and the bite of the capers. It’s a light yet flavorful dish, perfect for a warm-weather appetizer or a special occasion.

Ingredients

• 200g beef fillet (use high-quality, fresh meat like sirloin or tenderloin)
• Arugula (rocket leaves) for garnish
• Parmesan cheese, shaved
• Lemon juice (freshly squeezed)
• Extra virgin olive oil
• Capers
• Salt and pepper to taste
• Optional: Sun-dried tomatoes or pink peppercorns for added flavor
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Prep Time: 15 minutes

Cook Time: 0 minutes (as this is a raw dish)
Time to Stand: None
Total Time: 15 minutes
Ease of Cooking: Easy
Servings: 2-4
Calories per serving: Approximately 250-300 kcal (based on servings and ingredients used)
Cost of Ingredients: Medium (price of beef fillet can vary based on quality)

Equipment Needed:

• A sharp knife (or ask your butcher to slice the meat thinly)
• A cutting board
• Cling film (if chilling the beef)
• Serving plates
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Method:

1. Prepare the Beef: If you’re slicing the beef yourself, wrap it tightly in cling film and place it in the freezer for about 30 minutes. This will firm it up, making it easier to slice very thinly.
2. Slice the Beef: After chilling, slice the beef fillet as thinly as possible using a sharp knife. You want the slices to be paper-thin. Arrange these slices neatly on a serving platter, slightly overlapping each other.
3. Seasoning: Drizzle the beef slices with a generous amount of extra virgin olive oil and freshly squeezed lemon juice. Season with salt and pepper to taste.
4. Add Garnishes: Sprinkle capers over the beef, add a few leaves of arugula, and top with shavings of Parmesan cheese.
5. Optional Additions: For extra flavor, you can add a few sun-dried tomatoes or sprinkle some pink peppercorns for a bit of spice and color.

Variations:

• Vegan Version: Substitute the beef with thinly sliced, chilled vegetables like zucchini or eggplant. Use plant-based cheese in place of Parmesan.
• Gluten-Free: Naturally gluten-free, but always check any condiments or packaged ingredients for hidden gluten.
• Dietary Needs: You can make this dish paleo or keto-friendly by sticking to the basic ingredients, ensuring the beef is grass-fed for the best quality.

Tips:

• Use a sharp knife: Thin slices are key to a good carpaccio. If you’re unsure about slicing the beef yourself, you can ask your butcher to do it for you.
• Quality of meat: As this is a raw dish, using high-quality, fresh beef is crucial.
• Chill the beef: Chilling the meat makes it easier to slice thinly and ensures it stays fresh.
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Nutritional Information Per Serving:

• Calories: 250-300 kcal
• Protein: 22g
• Fat: 18g
• Carbohydrates: 2g
• Fiber: 1g

I hope this guide has made making Carpaccio di Manzo seem a little less daunting. Have you tried it before, or is this your first time? Please, be honest, and let me know in the comment below. I like to hear feedback from a real person like you, so please, leave your honest comment!