Carpaccio (Raw beef slices)

 

                Piedmontese in origin, this dish was named after the famous Italian painter, Vitorre Carpaccio, by the owner of Harry's Bar in Venice. It has become very popular in restaurants worldwide, while other raw meats or fish are sometimes used instead of beef. In Italy the prized beef of the Chianna breed is the first choice for this dish. Whatever beef is used, it should be as near perfect as possible, and the olive oil of the best quality available.

                If the meat and mushrooms are prepared too far ahead of serving time they will darken and look less attractive, but the flavor will not be spoiled. Cut the meat with a thin filleting knife when it is very cold. If you cannot find Parmigiano-Reggiano, use another variety of Italian Parmesan.

Serves 6

• Juice of 2 lemons
• 1 garlic clove, slivered
• 90-125 ml olive oil
• 1 ml salt
• 2 ml coarsely ground or crushed black peppercorns
• 500 gr beef tenderloin (fillet), very thinly sliced
• 250 gr mushrooms, thinly sliced
• Leaves of Italian parsley, for garnish
• 180 ml shaved Parmigiano-Reggiano cheese

1. Place the lemon juice in a bowl, add the garlic slivers and leave for several hours ; remove the garlic and discard.
2. Slowly drip the olive oil into the bowl, whisking as it drops in ; add salt and pepper.
3. Arrange the beef slices attractively on a serving plate ; arrange the mushrooms slices around the beef.
4. Pour the lemon dressing over the meat, and arrange the parsley leaves on top ; sprinkle the shaved cheese over the meat or serve separately.

BON APPÉTIT