Les régions de culture La cueillette


This dish originates from Harry's Bar in Venice. A client at the bar had been prescribed a diet rich in raw meat to counter slight anemia. Giuseppe Cipriani created the unique dish of quite elegant simplicity. When asked by the patron the name of the dish, Cipriani was reminded by the deep red colour of the beef, of the famous painters use of these deep red tones and thus named the dish "Carpaccio" after the artist.

serves 4 persons
8 oz
Tenderloin, beef, whole
250 gm
1 oz
Cheese, Parmigiano Reggiano, not grated
30 gm.
4 tbsps
Extra Virgin Olive Oil
60 ml.
2 whole
2 whole
5 stalks
Celery, julienned
5 stalks
Parsley, Italian chopped for garnish
2 -3 leaves
Arugula, julienned, for garnish
2-3 leaves
Red and Yellow Pepper, finely diced, for garnish
1 tbsp
Balsamic Vinegar reduction, for garnish
15 ml
Salt and freshly ground black pepper to taste


Salsa Universale
3 oz
90 gm
2 tbsp
Lemon juice
25 ml
2 tbsp
Dijon mustard
25 ml
2 tbsp
English mustard
25 ml
1 tsp
Worcestershire sauce
5 ml
1 tsp.
Tobasco sauce
5 ml
1 tbsp
Light cream or milk

15 ml

1/ Slice the tenderloin very thin.
2/ Arrange the beef slices in a ring around the serving plate.
3/ Cover the beef with extra virgin olive oil, lemon juice, salt and freshly ground pepper.
4/ Fill the middle of the plate with the julienned celery. Sprinkle with julienned arugula.
5/ Using a vegetable peeler slice the parmesan into thin slices and place on top of the celery and the beef.
6/ Garnish with diced red and yellow peppers, parsley, and Balsamic vinegar reduction
1/ Freeze the raw beef slightly to facilitate cutting.
2/ The beef can be rolled in crushed black pepper and seared, then frozen slightly to facilitate cutting.
3/ Sirloin is an acceptable alternate to beef tenderloin.
4/ The salsa universale can be used as an alternate to the oil and lemon dressing

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