Venetian Carpaccio
2 servings
10 minutes
Venetian-style carpaccio is a refined dish of Italian cuisine that embodies the art of enjoying raw meat. Born in Venice in the 1950s, it became a symbol of gastronomic minimalism and exquisite taste. Thin slices of chilled beef, lightly draped with a spicy sauce made from anchovies, lemon juice, and mustard, offer tenderness and a hint of spiciness in every bite. The dish represents the harmony of simplicity and elegance, highlighting the natural flavor notes of the meat. It is perfect for those who appreciate Italy's gastronomic traditions and prefer light appetizers with a refined character.
1
Prepare the meat (see note). While the meat cools in the freezer, make the sauce. To do this, blend all the remaining ingredients. Drizzle the sauce over the serving dish.
- Beef: 400 g
- Anchovy fillet: 2 pieces
- Olive oil: 1 tablespoon
- Tabasco sauce: pinch
- Chicken egg: 1 piece
- Lemon juice: 3 tablespoons
- Wholegrain mustard: 1 teaspoon
- Mustard: 1 teaspoon
- Salt: to taste
- Ground white pepper: to taste
2
Take the meat out of the fridge and slice it thinly with a sharp knife. Arrange the slices on a plate so that the edges slightly overlap. Serve with sauce.
- Beef: 400 g
