Carpaccio Alla Bagna Cauda

Raw Beef with Olive Oil, Garlic, and Anchovy

Preparation info
  • Serves


    • Difficulty


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By Joyce Goldstein

Published 2001

  • About

On first glance, you might think that this recipe is an example of Italian fusion: a Venetian meat creation topped with a Piedmontese sauce. The reality is that carne cruda, chopped or sliced raw beef, has long been a part of the Piedmontese kitchen. Dressed simply with olive oil and a squeeze of lemon, it is sometimes topped with shavings of white truffles, a regional addiction. Carpaccio, however, was created at Harry’s Bar in Venice in 1950, the year