Carpaccio de Res
Thinly sliced raw beef, typically served with capers, onions, and parmesan cheese.
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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Caleo Crudos y Parrilla
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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 only raw meat. Cipriani named the dish after the Venetian painter Vittore Carpaccio, whose work was characterized by the use of vibrant reds and whites, colors which Cipriani felt resembled the dish.
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Carpaccio has become a popular appetizer worldwide, often associated with fine dining and Italian cuisine. It's a symbol of culinary creativity and adaptation to dietary needs.
Artistic Inspiration
The dish's name and aesthetic presentation are directly linked to the artistic movement and colors of the painter Vittore Carpaccio, highlighting the connection between food and art in Italian culture.
Venetian Origin
Born in Venice, Carpaccio reflects the city's sophisticated culinary scene and its tradition of using high-quality ingredients.
Adaptability
While traditionally made with beef, carpaccio has been adapted using other ingredients like tuna, salmon, and even vegetables, demonstrating its versatility and appeal to different palates.
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Carpaccio de Res offers a delicate balance of savory, tangy, and slightly sharp flavors.
The dish features the rich, buttery flavor of thinly sliced raw beef, complemented by the briny and pungent taste of capers, the sharp bite of onions (often red onions), and the salty, nutty notes of Parmesan cheese. A drizzle of olive oil adds richness and binds the flavors together, while lemon juice or white balsamic vinegar provides a refreshing acidity that cuts through the richness of the beef.
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Meat Selection is Key
Choose a very lean cut of beef, such as sirloin or tenderloin. The quality of the meat is paramount as it is served raw.
Slicing Technique
The beef should be sliced extremely thinly, almost paper-thin. Using a meat slicer or freezing the beef slightly before slicing can help achieve the desired thickness. Some chefs use a mallet to flatten the slices even further.
Freshness Matters
Ensure that all ingredients, especially the beef, are fresh and of the highest quality to prevent any health risks associated with consuming raw meat.
Balance the Flavors
Pay attention to the balance of flavors by adjusting the amount of capers, onions, Parmesan cheese, olive oil, and lemon juice/vinegar to your preference. Taste as you go.
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