Carpaccio di Manzo
Venice's famous creation — beef carpaccio, invented at Harry's Bar in 1950 by Giuseppe Cipriani. Paper-thin slices of raw beef fillet draped on a plate, dressed with a light mayonnaise-based sauce and finished with rocket, shaved Parmesan and capers. The sauce was created to match the red and white colours of the Venetian painter Carpaccio.
- Total
- 35 min
- Serves
- 4
- Level
- Medium
Prep 15 min · Cook 20 min
Ingredients
Method
Partially freeze the beef fillet 45 minutes until very firm but not frozen solid.
About 4 min
Using a very sharp knife, slice as thin as possible (1–2mm). Place slices between cling film; lightly flatten with a rolling pin until translucent.
About 9 min
Arrange overlapping slices on chilled plates; cover and refrigerate.
About 9 min
Make Harry's Bar dressing: whisk mayo with Worcestershire, lemon, mustard and milk until smooth and pourable.
About 9 min
Remove beef from fridge. Drizzle with dressing; top with rocket, shaved Parmesan and capers. Drizzle EVOO and lemon juice. Season with flaky salt. Serve immediately.
About 3 min
Nutrition per serving (estimate)
- Calories
- 320
- Protein
- 28 g
- Carbs
- 3 g
- Fat
- 22 g
- Fibre
- 1 g
- Sugar
- 2 g
- Sodium
- 420 mg
Contains: dairy, eggs
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Recipe by Boon Tools.