Carpaccio is a cold dish served as an appetizer. Originally it was made from beef tenderloin, and raw at that. But these days it is made from a wide variety of products, including different kinds of meat, poultry, fish and seafood.
The five most commonly used ingredients in carpaccio recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Olive oil | 913 | 0 | 99.8 | 0 |
| Lemons | 16 | 0.9 | 0.1 | 3 |
| White wine vinegar | 14 | 0 | 0 | 5.9 |
| Parmesan | 389 | 33 | 45 | 0 |
| Arugula | 25 | 2.6 | 0.1 | 3.6 |
The dish has its own creator: Giuseppe Cipriani, who in the middle of the last century owned one of the most popular spots in Venice, Harry's Bar. The year the dish was born, the city was hosting an exhibition of the artist Vittore Carpaccio. It was named in his honor. And the choice was fitting: the painter loved to use red and white shades in his work. Classic carpaccio is the thinnest slices of raw red beef served with a white sauce.
Signor Cipriani made his sauce from a mix of Worcestershire, mayonnaise, milk and lemon juice with a little black pepper. And he did not freeze the beef, the way many do today. Legend has it that he invented his carpaccio specifically for Countess Mocenigo, who could not eat cooked meat (but raw was allowed). This information, however, has never been confirmed.
The creator's beef slices have since been joined by other red meats: venison, veal, pork; white meats: rabbit, chicken, turkey; and red and white fish fillets. Carpaccio made from expensive fish is especially popular: with tuna or salmon.
Only two rules have stayed the same: the main product must be raw, and the slices must be as thin as possible.
The five most nutritious carpaccio recipes:
| Dish Name | Cooking time | Calories per 100g | User Rating |
|---|---|---|---|
| Sicilian veal carpaccio | 2 hours 10 minutes | 314 | +9 |
| Beef carpaccio at home | 2 h 15 min | 291 | +40 |
| Beef tenderloin carpaccio with anchovies | 1 h 20 min | 268 | +34 |
| Beetroot carpaccio | 1 h 45 min | 162 | +15 |
| Salmon carpaccio | 1 hour 40 min | 161 | +49 |
As a sauce or extra products for serving carpaccio today, people use lemon juice, olive oil, various ready-made sauces, grated cheese, spices, fresh vegetables and herbs. Some freeze the meat in the freezer before slicing.
More and more, the word "carpaccio" is used for the thinnest slicing of food — and of what, no longer matters. There are recipes for carpaccio from everyday vegetables: beets, tomatoes, pumpkin. And from mushrooms too.