Carpaccio Renaissance

Carpaccio was originally created at Harry’s Bar in Venice for a countess who couldn’t eat cooked meat. They took the very finest baby beef, quickly seared it, and trimmed the seared portion away.

We like the idea of slightly searing the beef. It tightens the meat for easier slicing, just as freezing it for two to three hours does. The beef is cut very thinly across the grain for the tenderest slices. Today poetic license has been taken, and we are seeing thinly sliced raw tuna, salmon, scallop, and black sea bass “carpaccios.” When serving beef or fish uncooked, take care that it is very fresh. Buy only from the most reputable butcher and fishmonger.