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๐ŸŒAuthentic Italian recipe from a Italy-based creator โ€” ingredients and steps translated below
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Recipe Information

Recipe Available
Video-Specific Recipe

Beef Carpaccio

Cultural Context

Originating in Venice, Italy, Beef Carpaccio was created in the 1950s and named after the painter Vittore Carpaccio, known for his vibrant reds. Traditionally served as an appetizer, it highlights the quality of raw beef, complemented by simple, fresh ingredients. Today, variations abound globally, with some incorporating different meats or toppings, yet the essence of this classic remains cherished.

ItalianITappetizer
15 min
easy
2 servings
Servings4
600 g Noce di Fassona Piemontese
100 g Stracciatella di burrata
4 cucchiai Senape di Meaux
Caviaroli alla nocciola
Micro misticanza
Sale Maldon
Olio EVO dop

beef tenderloin

๐Ÿฅ—Healthier: sirloin

๐Ÿ’ฐCheaper: flank steak

Sirloin is leaner and more affordable, while flank steak offers a similar texture.

Parmesan cheese

๐Ÿฅ—Healthier: nutritional yeast

๐Ÿ’ฐCheaper: grana padano

Nutritional yeast provides a cheesy flavor with fewer calories.

olive oil

๐Ÿฅ—Healthier: avocado oil

๐Ÿ’ฐCheaper: canola oil

Avocado oil is healthier, while canola oil is a cost-effective alternative.

capers

๐Ÿฅ—Healthier: green olives

๐Ÿ’ฐCheaper: pickles

Green olives offer a similar briny flavor at a lower cost.

1

Porzionare un pezzo di noce di fassona Piemontese

2

Posizionarla tra due fogli di carta forno e batterla con il batticarne

3

Tagliarla con lโ€™aiuto di una base circolare

4

Posizionarla sul piatto e condirla

5

Frullare la burrata

6

Condire il carpaccio con sale maldon, olio evo, burrata, caviaroli alla nocciola, senape di Meaux in grani e micromisticanza

Cooking Techniques

slicingdrizzling

Equipment Needed

batticarnecarta forno

Spice Level:

๐ŸŒถ๏ธ๐ŸŒถ๏ธ๐ŸŒถ๏ธ

Dietary

gluten-freedairy-free

Allergens

dairy

Also Known As

Carpaccio di Manzo
Local Name: Carpaccio di manzo

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