How to make Beef Carpaccio with Gennaro Contaldo
Recipe Information
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.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
beef tenderloin
๐ฅHealthier: sirloin
๐ฐCheaper: flank steak
Sirloin is leaner and more affordable, while flank steak offers a similar texture.
Parmesan cheese
๐ฅHealthier: nutritional yeast
๐ฐCheaper: grana padano
Nutritional yeast provides a cheesy flavor with fewer calories.
olive oil
๐ฅHealthier: avocado oil
๐ฐCheaper: canola oil
Avocado oil is healthier, while canola oil is a cost-effective alternative.
capers
๐ฅHealthier: green olives
๐ฐCheaper: pickles
Green olives offer a similar briny flavor at a lower cost.
Freeze beef tenderloin until firm, about 1 hour.
Slice beef thinly using a sharp knife.
Arrange beef slices on a chilled plate in a single layer.
Drizzle olive oil and lemon juice over the beef.
Sprinkle salt and black pepper to taste.
Top with arugula, capers, and shaved Parmesan cheese.
Cooking Techniques
Equipment Needed
Spice Level:
๐ถ๏ธ๐ถ๏ธ๐ถ๏ธDietary
Allergens
Also Known As
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