Place of origin Italy | ||
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Main ingredients Raw meat or fish (beef, veal, venison, salmon or tuna) Similar Steak tartare, Gazpacho, Arugula, Antipasto, Caprese salad | ||
Fish dish judgement carpaccio of octopus tom kitchin great british menu
Carpaccio ( /kɑːrˈpætʃioʊ/ or /kɑːrˈpɑːtʃoʊ, -tʃioʊ/; [karˈpattʃo]) 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. It was invented in 1950 by Giuseppe Cipriani from Harry's Bar in Venice and popularised during the second half of the twentieth century. It was named after Venetian painter Vittore Carpaccio. The beef was served with lemon, olive oil, and white truffle or Parmesan cheese. Later, the term was extended to dishes containing other raw meats or fish, thinly sliced and served with lemon or vinegar, olive oil, salt and ground pepper.
Contents
- Fish dish judgement carpaccio of octopus tom kitchin great british menu
- History
- Preparation
- Modern usage
- References
History
The dish, based on the Piedmont speciality carne cruda all'albese, was invented in 1950 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.
Preparation
The typical Piedmont carpaccio is made with very thin slices of beef placed on a dish with lemon, olive oil, and shavings of white truffle or Parmesan cheese, and can be topped with arugula.
The meat typically used for carpaccio is beef sirloin. Since this dish is served raw, the meat must be fresh. Less commonly, reflecting Piedmont tradition, carpaccio can also be made with minced meat and garlic, called "carne cruda".
Modern usage
Today the term carpaccio is sometimes used for any preparation made with thinly sliced raw meat, fish or vegetables (usually seasoned with lemon, or vinegar, olive oil, salt and ground pepper). Carpaccio is also a popular appetizer in neighbouring Friuli and Slovenia, where it is usually served on rucola with a slice of lemon, Parmesan cheese, and toasted French bread.