Carpaccio Clássico Cipriani
finas lâminas de carne crua, servidas com leque de rúcula, molho de mostarda dijon com alcaparras e polvilhadas com parmesão. acompanha cestinha de torradas.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Cinema Reserva Cultural Niterói
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Carpaccio was invented in 1950 by Giuseppe Cipriani, the founder of Harry's Bar in Venice, Italy. He created the dish for Countess Amalia Nani Mocenigo, who had been told by her doctor to eat raw meat. The dish was named after the Venetian painter Vittore Carpaccio, as the colors of the dish reminded Cipriani of the painter's work.
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Carpaccio is a symbol of Venetian culinary innovation and sophistication. It quickly became a popular dish worldwide, representing elegance and fine dining.
Art and Food
The dish's connection to the painter Vittore Carpaccio highlights the intersection of art and food in Italian culture. Cipriani saw the vibrant red hues of the raw beef as reminiscent of Carpaccio's paintings.
Harry's Bar
Harry's Bar in Venice, where carpaccio was invented, is a legendary establishment known for its history and celebrity clientele. It played a significant role in popularizing the dish.
Elegance and Simplicity
The dish embodies Italian culinary philosophy of using high-quality ingredients in a simple yet elegant preparation to showcase their natural flavors.
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Carpaccio Clássico Cipriani offers a delicate balance of savory, peppery, and tangy flavors. The richness of the raw beef is contrasted by the peppery arugula, the zesty Dijon mustard, and the salty capers and Parmesan cheese.
The thinly sliced raw beef provides a melt-in-your-mouth texture and a rich, umami flavor. The arugula adds a peppery bite that cuts through the richness of the beef. The Dijon mustard sauce with capers provides a tangy and salty counterpoint, enhancing the overall taste. The Parmesan cheese contributes a nutty and savory element. The toasted bread provides a crunchy texture and a neutral base to enjoy the flavors.
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Quality of Beef
The quality of the beef is crucial. Look for high-quality, lean cuts like beef tenderloin or sirloin. It should be very fresh.
Slicing Technique
The beef must be sliced incredibly thinly. If you are not confident, ask your butcher to slice it for you. The thinness allows the flavors to meld together and creates the delicate texture.
Serving Temperature
Serve the carpaccio chilled, but not ice cold. Allow it to sit at room temperature for a few minutes before serving to allow the flavors to fully develop.
Freshness
Consume the carpaccio immediately after preparation due to the raw nature of the meat. Never store uneaten carpaccio.
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