Carpaccio (pronounced car-PAH-cho) is a classic Italian dish featuring thinly sliced raw meat or fish, dressed with a simple yet flavorful sauce. The paper-thin slices melt in your mouth, delivering a delightful interplay of textures and tastes. Here’s how to create a delicious Carpaccio at home:

Important Note: Consuming raw meat carries a risk of foodborne illness. It’s crucial to ensure the meat is high-quality, very fresh, and frozen properly to eliminate parasites. If you are concerned about consuming raw meat, this dish can also be made with certain types of cured fish like tuna or salmon (see variation below).

Ingredients (for Beef Carpaccio):

• For the Beef:
  • 6 ounces beef tenderloin, trimmed of all fat and sinew (ensure it’s fresh and suitable for raw consumption)
  • Extra virgin olive oil
• For the Dressing:
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon high-quality olive oil
  • 1/2 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste
• For the Toppings:
  • Flaky sea salt
  • Shaved Parmesan cheese
  • Capers, drained (optional)
  • Arugula (optional, for bed)

Instructions:

1. Freeze the Beef (Optional but Highly Recommended): For added safety and easier slicing, partially freeze the beef tenderloin. Wrap the trimmed beef tenderloin tightly in plastic wrap and place it in the freezer for at least 1 hour, up to 2 hours.
2. Slice the Beef: Using a very sharp knife, thinly slice the partially frozen beef against the grain. Aim for slices as thin as possible, ideally translucent. You can use a meat slicer for perfectly even slices.
3. Prepare the Dressing: In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and freshly ground black pepper.
4. Assemble the Carpaccio: Arrange the sliced beef on a chilled serving plate. Drizzle with the prepared dressing, making sure to coat all the slices evenly.
5. Garnish and Serve: Sprinkle the Carpaccio with flaky sea salt and shaved Parmesan cheese. Add capers (optional) for a briny touch. You can serve the Carpaccio on a bed of arugula for a more visually appealing presentation. Serve immediately.

Tips:

• Quality of Meat is Paramount: Use only the freshest, highest-quality beef suitable for raw consumption. Consult with your butcher to ensure the meat is safe for this purpose.
• Sharp Knife is Key: A very sharp knife is essential for achieving thin, even slices.
• Freeze for Safety: While optional, freezing the meat helps eliminate potential parasites and makes slicing easier.
• Serve Immediately: Carpaccio is best enjoyed freshly prepared. Don’t let it sit for extended periods.

Variation: Salmon Carpaccio

For a non-meat option, you can also create Carpaccio with very fresh, sushi-grade salmon or tuna. Follow the same slicing and dressing instructions, but adjust the garnishes. Consider using thinly sliced fennel or cucumber instead of arugula, and top with sesame seeds or a drizzle of sriracha for an Asian-inspired twist.

Safety Precautions:

• Reiterate the importance of using high-quality, fresh meat suitable for raw consumption.
• Freezing the meat helps reduce the risk of parasites, but it’s not a guaranteed method.
• If you, or anyone you’re serving, is pregnant, elderly, or has a compromised immune system, it’s advisable to avoid raw meat dishes altogether.

Enjoy your Carpaccio responsibly, and savor the delicate flavors of this classic Italian delicacy.

Estimated Per Serving:

• Calories: 200-250
• Protein: 25-30 grams (mostly from the beef)
• Carbs: 1-2 grams (from the dressing)
• Fiber: negligible