Warning: include_once(/var/www/vhosts-local/gourmandia.net/httpdocs/advertisement/DFP/tynt_script.php): failed to open stream: No such file or directory in /var/www/vhosts-local/gourmandia.net/httpdocs/advertisement/DFP/dfp_script.php on line 274 Warning: include_once(): Failed opening '/var/www/vhosts-local/gourmandia.net/httpdocs/advertisement/DFP/tynt_script.php' for inclusion (include_path='.:/usr/share/pear:/usr/share/php') in /var/www/vhosts-local/gourmandia.net/httpdocs/advertisement/DFP/dfp_script.php on line 274 Warning: include_once(/var/www/vhosts-local/gourmandia.net/httpdocs/advertisement/DFP/tynt_script.php): failed to open stream: No such file or directory in /var/www/vhosts-local/gourmandia.net/httpdocs/advertisement/DFP/dfp_script.php on line 274 Warning: include_once(): Failed opening '/var/www/vhosts-local/gourmandia.net/httpdocs/advertisement/DFP/tynt_script.php' for inclusion (include_path='.:/usr/share/pear:/usr/share/php') in /var/www/vhosts-local/gourmandia.net/httpdocs/advertisement/DFP/dfp_script.php on line 274

Carpaccio Cipriani

Carpaccio Cipriani
★★★   822 votes

Learn how to make Carpaccio the traditional way, straight from the source! Carpaccio Cipriani is the original recipe for the famous raw beef appetizer, loved all over Italy and the rest of Europe. It is a signature dish of The Cipriani, considered to be one of the finest hotels in the world with a restaurant that is one of the most revered in Italy.

There are many versions of carpaccio, with every restaurant and region having their own version. Here,   Chef Arrigo Cipriani shows us the traditional version which was passed down to him by the originator himself, his father, Giuseppe Cipriani, the founder of Harry’s Bar in Venice which is reputed to be the first establishment to make and serve Carpaccio. The senior Cipriani named the dish after the Italian painter Vittore Carpaccio, whose tinted red paintings resemble the color of raw pink beef.

The thin slices of raw beef are served with a creamy mayonnaise sauce spiced up with mustard and Worcestershire.  Together with the carpaccio, a plate of arugula with olive oil dressing is also prepared. The nutty and bitter flavor of the arugula balances the raw meatiness of the cold beef.  Chef Arrigo Cipriani uses homemade mayonnaise for a creamier and richer sauce that no commercial mayonnaise can match. To make your own mayonnaise, combine egg, lemon juice and mustard and blend in a food processor until smooth. Turn to a low speed and pour olive oil little by little until the mixture emulsifies and thickens. Season with some salt and pepper and store in the fridge.

Before you begin this recipe, place the filleted beef in the freezer for an hour or until it hardens. This way it is easier to slice the beef into thin strips. Carpaccio is served chilled and makes a great appetizer during the hot summer days. Pair this recipe with a glass of Chianti rouge and enjoy a true gourmet treat.

4
10 min
10 min
Recommended Wine
Chianti rouge
Ingredients
  • 3/4 lbs. beef fillet
  • 3.5 oz. mayonnaise
  • 1 teaspoon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/3 cup milk
  • 1/2 lb. arugula or mesclun (chervil, arugula, leafy lettuces, and endive in equal proportions) salad
  • cold-pressed olive oil
  • 1 celery branch
  • 1.8 oz. parmesan cheese

1

Cut the beef filet into thin slices and arrange around a plate forming a concentric circle.  Chill in the fridge.

2

In a bowl, mix the mayonnaise, mustard, and milk until you achieve a creamy consistency. Add Worcestershire sauce and season with salt and pepper.

3

Drizzle generous amount of sauce on chilled beef slices.

4

Serve with a side dish of arugula, sprinkled with thin slices of celery and shavings of parmesan, dressed with extra virgin olive oil and the carpaccio sauce.

Restaurant Name
 
Reviews (3)
Rover Quinn
This is what an appetizer really should be. Simple dish, simple presentation, simple flavor, and with the effect of its thinness, I anyone’s appetite wouldn’t be stimulated by this.
, March 17, 2012
Eliza
This is such an exotic appetizer! You can even try using fish, meats and fruits in making Carpaccio. It is one of the most delicate dishes I’ve ever tried and the preparation of the dish allows the meat to secrete distinctiveness on the meat. Really worth dishing out!
, March 9, 2012
Maria Jackson
My husband had his first taste of carpaccio in France and it’s been unable to stop himself from ordering it anytime. We usually eat out in Paris, but there isn't anywhere around that serves it so I wanted to make it for him. However, I was unable to find any butcher shop anywhere nearby that could cut the meat that thin. I ended up buying half a pound of filet mignon cut into 1/3" slices, and then I rolled it out on a cutting board with a rolling pin until it was thin enough to work for the recipe. He was pretty happy with the result! I also topped it with a tiny salad of baby arugula, with a touch of parmesan and balsamic vinegar. It really attracts me to make this dish. I really like to experiment and try different kinds of cuisine to soothe and satisfy my husband’s desire in eating carpaccio. Good thing I knew this site and teach me a lot. Now, I can enjoy cooking in my kitchen with the help of this site.
, March 1, 2012