Raw beef salad

Raw beef salad

Carpaccio di manzo

By
From
Venice
Photographer
Helen Cathcart

This internationally famous dish was invented by Giuseppe Cipriani, founder of Harry’s Bar, in 1950, which was the year of the great Carpaccio exhibition held in Venice. Giuseppe’s son Arrigo told us that the Contessa Amalia Nani Mocenigo, who was a regular at Harry’s Bar, had been told by her doctor not to have any cooked meat. Giuseppe, ever the enterprising young man, said he would cut her a plate of thinly sliced raw lean beef. To make it more appetising he made a sauce from ingredients in his kitchen – mayonnaise, English mustard and Worcestershire sauce. Nowadays the culinary term for anything sliced thinly is carpaccio.

At Harry’s Bar they use shell of beef, a tender cut that is full of flavour. Fillet steak is easier to cut but it doesn’t match the flavour. Trim a 350 g piece of beef fillet of any visible fat and sinew. Chill in the freezer for 1 hour. Use a razor-sharp knife to sliec ias thinly as possible. Lay the slices on to a plate and dress with the sauce alla Giuseppe or top it with rocket, Parmesan shavings, salt and pepper, and a very good olive oil. Some people add lemon juice but the more flavourings you add the less you taste the beef.

To make the sauce

Ingredients

Quantity Ingredient
185ml mayonnaise
1 teaspoon made english mustard
1-2 teaspoons worcestershire sauce, to taste
1 teaspoon fresh lemon juice
2-3 tablespoons milk
salt, to taste
freshly ground white pepper, to taste

Method

  1. Whisk together the mayonnaise, mustard, Worcestershire sauce and lemon juice. Add 2 tablespoons of milk to thin the sauce and whisk again. It should just coat the back of a spoon; add the remaining milk if necessary. Season to taste and add more Worcestershire sauce as needed. Arrange the sliced beef on to a large plate and pour the sauce over the top in a crosshatch pattern.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
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