Interesting Facts About Steak Carpaccio

mitaliakitchen.com ^

[mylife]

It’s not just for the adventurous, Steak Carpaccio is a delicacy. Once you try it, it’s truly hard to resist. Consisting of thin layers of raw steak and seasoned to perfection, the dish is often served with fresh lemon or vinegar. Steak Carpaccio is truly one of Italy’s most beautiful foods. You’ll often find it on an Italian menu as a remarkable appetizer, or as part of an unforgettable salad.

When you first feast your eyes on Steak Carpaccio you wonder – What am I looking at? While Carpaccio can be made from veal or fish, Steak Carpaccio is the original version. So, if you want to kick up your next cocktail or party, we’ve provided a couple of sure-fire Carpaccio recipes that are as spectacular in their presentation as they are in taste.

The History of Steak Carpaccio In 1950, at Harry’s Bar in Venice, Italy, Giuseppe Cipriani created Steak Carpaccio for one of his guests, Countess Amalia Mocenigo, whose doctor recommended she eat raw meat. He was later inspired to serve something innovative to his other guests, so Carpaccio gravitated to the main menu. Cipriani’s philosophy was to treat the patrons the way he wanted to be treated. And he also liked switching things up in the kitchen. Because of the deep red color of the raw, thinly sliced steak, he named the dish after one of his favorite artists – Vittore Carpaccio – who frequently incorporated red hues into his paintings. In 2001, the Italian Ministry for Cultural Affairs recognized Harry’s Bar as a National Landmark. The creation of Steak Carpaccio, and the Bellini cocktail, as well as a multitude of famous guests, destined Italy’s Harry’s Bar to be catapulted into culinary history.

[mylife]

Steak Carpaccio with Shallots Ingredients

1 shallot, large and peeled

4 tablespoons quality red wine vinegar

Coarse sea salt, to taste

Freshly ground pepper, to taste

8 ounces lean beef tenderloin

3-4 anchovy fillets

2 teaspoons capers

3 teaspoons chives, chopped

For Serving

Quality extra-virgin olive oil

1 ½ ounce Parmesan cheese, shaved

Lemon wedges.

Arugula

Directions

Take the shallot, and cut it into large chunks. Place it in a small bowl and add the wine vinegar and a sprinkling of salt. Toss well, and set it aside for about 12-15 minutes to allow the flavors to marry. Cut the beef into six sections and wrap each section in plastic wrap, and pound with a mallet until the pieces are very thin, approximately 1/16 inch thick. Keep the pounded pieces wrapped, and refrigerate for at least a half-hour. Remove the beef from the refrigerator and unwrap the plastic. Plate the steak with the anchovies, shallots, capers, chives, and arugula. Add salt, pepper and a generous drizzle of extra virgin olive oil. Garnish with Parmesan shavings and fresh lemon wedges. Delicious!

Yes Please!

[ArtDodger]

In Japan, raw horse meat, bazushi, is pretty high on the list, too.

[ConservativeInPA]

Excellent and yummy. Steak tartare is also excellent.

[Gay State Conservative]

Sorry...I don't do raw animal flesh. Sirloin broiled to a medium rare state,absolutely! But not raw.

[mylife]

they have a recipe for you too!

[Moltke]

Good stuff. Recipe is missing garlic though.

[M Kehoe]

It’s delicious.

We had it at The Treste in Roma.

5.56mm

[Bob434]

We used to,eat hamburger near raw right out-of the fry pan before it was fully cooked- we are probably,lucky we didn’t get Ecoli. But,when you grind your own hamburger from steak, your chance of,ecoli is,much slimmer, almost non existentthe stuff we ate though was store bought hamburger. Imdontmevermremember being too,concerned with salmonella either, but maybe we kept,coming down with cases of feeling like “crud” thst really were salmonella, who knows?. Hard to remember now, but back,then if it happened, we didn’t make the connection

[saleman]

I don’t really do recipes. My Mom can’t do without one......

I really never thought about pounding the steak.

I usually just cut it paper thin with a really sharp knife.

Drizzle of extra virgin olive oil and salt and pepper.

Good for venison too!

BTW. Helps slicing if the meat of choice is only partially thawed.

[saleman]

And for God’s sake. Use good pepper! And kosher or sea salt.

Not any of that pre-smashed B.S pepper. Good fresh pepper from a pepper grind.

[Bob434]

Got a nice combo of,different colored pepper corns for,Christmas- got a nice kick to it. I cover everything in pepper- can’t get enough.

[mylife]

Agreed

[mylife]

Yup, partial freeze helps slicing thin.

[Flick Lives]

Looks great, especially with the capers. Love capers.

[FreedomPoster]

If you happen to be in France, hit one of the local groceries for a 1 kg bag of fleur du sel, bagged coarse grain sea salt, for like 1.5 Euros. The same stuff sold here in a fancy cardboard box is like $10 for a few ounces. Here:

$9.38 for 4.4 oz!
https://smile.amazon.com/Saunier-Camargue-Fleur-Ounce-Canisters/dp/B0002FGY9O

[saleman]

Pretty expensive for salt but I think I’ll buy some anyway.

Cheaper than flying to France!

It might just be in my head but I can’t stand iodized salt.

Tastes metallic or something. Yuck!

[Tommy Revolts]

No raw steak here either. Medium rare please.

[Larry Lucido]

Harry’s Bar in Venice, Italy

Harry. You know Harry, don't you? Harry Fraderci!

[Larry Lucido]

Just make sure you know what steak tartare actually is when you order it.

[mylife]