Here's everything you need to know about carpaccio, a traditional Italian dish with a colorful history:
What Is Carpaccio?
Carpaccio is an Italian appetizer of thinly sliced raw meat drizzled with lemon juice and olive oil. It's traditionally made with beef, but can be made with fish (specifically salmon or tuna), veal, or venison.
These days, "carpaccio" is used to refer to pretty much anything that's been thinly sliced and drizzled with olive oil and lemon juice. It's not uncommon to see vegetarian carpaccio on menus, comprised of thinly sliced fruit or vegetables.
Carpaccio History
Carpaccio was invented by Chef Giuseppe Cipriani at Harry's Bar in Venice in the 1950s. According to legend, Countess Amalia Nani Mocenigo, whose doctor had warned her against eating cooked meat, asked the chef to create something that suited her dietary needs.
He rose to the challenge and presented her with thinly sliced raw beef served with a cream-coloured sauce.
So how did he come up with the name "carpaccio?"
When he admired his creation's deep red hue, Cipriani was reminded of a painter from the Italian Renaissance named Vittore Carpaccio. Carpaccio was known for his liberal use of a bright, splashy red in his paintings.
Is Carpaccio Safe to Eat?
While many people all over the world eat rare—or even raw—meat every day, there's no guarantee it's a safe practice.
"Unfortunately, even if preferred by foodies, there's no way to guarantee the safety of rare meat," according to the Academy of Nutrition and Dietetics. "That also means raw meat delights, such as steak tartare or beef carpaccio, are not considered safe, especially for people who are at higher risk of food poisoning."
Pregnant women, children, older adults and people with weakened immune systems should avoid all raw and undercooked meats.
Related: Are Those "Clearance" Meats Really Safe to Eat?
How to Make Carpaccio
Beef sirloin and tenderloin are the most common meats used to make carpaccio. Go to a reputable butcher who knows that the beef will be consumed raw.
After you've trimmed all the fat off the meat, season your cut with salt, pepper, herbs, and vinegar.
Seal the meat tightly in plastic and chill in the fridge for a minimum of 8 hours.
Using an electric meat slicer is the best way to ensure you get the thin slices required for carpaccio. If you don't have one (or prefer to go the old-fashioned route), use a sharp knife to slice the meat as thinly as possible.
Drizzle the meat with olive oil and lemon juice for the most basic beef carpaccio. However, most people finish the dish with capers, onions, and Parmesan cheese.
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FAQs
Carpaccio (pronounced "car-PAH-chee-oh") is a traditional Italian appetizer consisting of raw beef sliced paper-thin, drizzled with olive oil and lemon juice, and finished with capers and onions. In contemporary cuisine, carpaccio can refer to any thinly sliced raw meat or fish, such as tuna, served in this fashion.
How is a carpaccio prepared? ›
Using a very sharp knife, cut beef across the grain into 1/8-inch-thick slices. Place slices between sheets of plastic wrap or wax paper and gently pound with the flat end of a meat mallet, or roll with a heavy rolling pin until paper-thin. Arrange slices on 6 individual chilled plates.
What is carpaccio explained? ›
Carpaccio is an Italian appetizer of thinly sliced raw meat drizzled with lemon juice and olive oil. It's traditionally made with beef, but can be made with fish (specifically salmon or tuna), veal, or venison.
What food is carpaccio? ›
Beef Carpaccio is a traditional, Italian appetizer composed of paper thin sliced “raw” beef garnished with olive oil, lemon juice, capers and onions. It's a very simple dish, with such elegance. The word “carpaccio” has taken on a more modern meaning to include thinly sliced fish, vegetables, and/or other proteins.
Why is it OK to eat carpaccio? ›
Carpaccio has a very low caloric intake and is high in protein, ideal for weight control and fat intake. Eating raw makes you have to chew more, which means greater satiety and better digestion. Raw meat, fish and vegetables improve the quality of sleep.
Does carpaccio have to be raw? ›
Yes, carpaccio is meant to be served raw, whether it's beef, fish, or veal.
Is carpaccio a horse meat? ›
Italy. Horse meat is especially popular in Lombardy, Apulia, the Veneto, Friuli-Venezia Giulia, Trentino-Alto Adige/Südtirol, Parma, and the islands of Sardinia and Sicily. Horse meat is used in a variety of recipes: as a stew called pastissada (typical of Verona), served as steaks, as carpaccio, or made into bresaola.
Is carpaccio cured meat? ›
It's typically made with thin slices of raw, cured, or slightly cooked meat, fish, or vegetables. Carpaccio may also be served with a side of greens or other vegetables, such as arugula or shaved fennel, which are often dressed with a vinaigrette or other light dressing.
What is the English word for carpaccio? ›
noun. [ masculine ] /kar'patːʃo/ culinary (carne) carpaccio , thinly sliced raw meat.
Why is carpaccio so good? ›
Carpaccio represents the best elements of Italian cuisine: fresh preparation, incredible texture, and bright flavors. From the smoothness of the olive oil to the tender cut of meat, to the briny salty flavor of capers to the bright splash of lemon, carpaccio is a simple yet elegant way to begin a meal.
Beef carpaccio is a classic Italian dish that involves minimal cooking and makes an elegant starter or lunchtime dish. Because the beef is being served raw, choose top quality meat that has been hung for a good period of time to improve flavour and texture.
Is carpaccio ready to eat? ›
Carpaccio is a dish of meat or fish, thinly sliced or pounded thin, and served raw, typically as an appetizer.
Is carpaccio served warm or cold? ›
Serve immediately – the beef will be at the perfect temperature, it should be cold but not frozen.
What is the difference between tartare and carpaccio? ›
The main distinction between them is the way the meat is prepared and what they're finished with. Tartare meat is chopped or diced, while carpaccio meat is thinly sliced. Tartare has much stronger seasonings than carpaccio, such as raw egg yolk and Worcestershire sauce.
What is the difference between ceviche and carpaccio? ›
Carpaccio is a type of Crudo, but one in which the uncooked stuff is sliced or pounded super thin. ... While it's not technically raw, it's worth noting a Crudo-family cousin: the ceviche. Ceviche is made up of raw seafood that's marinated in citrus juice, which cures (or, in this case, “cooks”) it.
