Carpaccio

Thinly sliced raw beef fillet with rocket

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Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

  • About

Carpaccio refers to very thin slices of raw meat or fish dressed with lemon juice and olive oil. The lemon juice marinates the meat which is considered as “cooked” by the acid of the lemon. This dish can be served as an antipasto or as a light main course. In Italy, carpaccio can be bought ready to serve from the butcher’s or the supermarket.

The carpaccio should be served about 1-2 mm (less than ⅛ in) thick. Sometimes the piece of fillet is seared in a very hot frying pan on all si