Vida Recetas Editorial
Beef carpaccio, also known as carpaccio de res in Spanish, is a classic Italian appetizer that stands out for its elegance and freshness. This dish consists of thin slices of raw beef, typically tenderloin, dressed with a citrus vinaigrette of lemon and olive oil. Its origin dates back to 1950 in Venice, where chef Giuseppe Cipriani created it in honor of the painter Vittore Carpaccio, famous for his red tones.
This preparation is ideal for those seeking a light yet flavorful starter, perfect for special occasions or sophisticated dinners. Since the meat is raw, it must be of the highest quality and sliced very thin, almost translucent. The lemon and Dijon mustard dressing enhances its natural flavor, while arugula adds a peppery touch and Parmesan, a salty and umami note.
There are variations with truffle, capers, or even fruits like figs. For optimal results, it is essential that the meat is well chilled before slicing and that the plates are also pre-chilled. This recipe is simple (easy difficulty) and requires no cooking, only good slicing and dressing technique.
Prep
15 min
Servings
2
Arrange the beef slices on two chilled plates, creating a single layer.
In a small bowl, whisk together the lemon juice, Dijon mustard, olive oil, salt, and pepper to create the dressing.
Drizzle the dressing over the beef slices, ensuring even coverage.
Scatter the arugula on top of the beef slices, and then sprinkle the shaved Parmesan cheese over the arugula.
Garnish with fresh parsley leaves.
Serve immediately and enjoy your Beef Carpaccio as a delightful appetizer!
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 15 minutes and the cooking time is minutes.
This recipe is designed for 2 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
