I hope this isnt considered a “silly” question. I was looking forward to trying beef carpaccio in Rome. My wife, who is a nurse and yes, a little paranoid, said no way. She thinks that mad cow disease is still a possibility by eating raw beef in Europe. Any opinions on this?.
As far as I know, theres a test for any cow at the slaughterhouse in the EU. The meat can not be sold before theres a negative test for each cow. If meat with mad cow disease is found (which doesn’t happen often), ALL of it will be thrown out, the slaughterhouse will be closed for a while, and it will be cleaned.
Jc, I myself prepare carpaccio at home but I would not eat it at restaurant. Not because of “mad cow” (I believe beef was never safer than after that disease alarm), but because I feel like I should be too. Carpaccio is very delicate a dish to prepare. Anyway I eat steak “al sangue” (almost raw) at restaurants so yes Im paranoid, LOL.
BTW, little story: literally we translate “al sangue” as “Blo. ody” from Italian to English. Many of us were caught ordering “A blo. ody steak” in UK or USA.
I will only eat raw food in very nice restaurants (usually high-end ones) or restaurants that are very busy and well-known. That way you know its fresh high grade beef. I would go for it- besides, worse case scenario, youll have a nurse on hand! HAHA.
In fine restaurants or very busy is a good suggestion. I guess I myself could be a bit more adventurous (spl?).
I would be more paranoid about eating some other meat other than beef. Horse is common from what I hear. I know that you cant bash a dish without trying it. I draw the line somewhere.
Heres an idea – eat your beef carpaccio at Cinzias. (Stettola). Weve been trying to get her to offer cooking classes to travelers. Heres a perfect opportunity for you all!.
It doesn’t matter if you eat your beef raw or cooked if you’re really scared about BSE. There’s no proof that cooking kills the prions that can give you CJD.
But there were only two cases of BSE reported in Italy last year, and the above safety tips make it unlikely that you’ll eat meat that is infected. We hope!.
Based on statistics, I think you’re much more likely to be in a car accident. Also, if you want to stop eating unsafe meat, I would say chicken is much more dangerous than beef.
Another thing to be careful of is mozzarella. Japan recently banned Italian mozzarella imports because they might contain dioxins, which the Italian government denies.
Personally, I have never tripped over a bunch of dead Italians or been hit by a crowd of people who can’t control themselves. So, I think carpaccio is about as safe as anything else on a Roman menu.
1BC I loved the of Roman ords of zombies. You are right, jcgso go on . eat, drink and have fun!!.
Beef carpaccio is a delicious Italian appetizer that highlights the fresh, rich flavor of raw beef. When properly prepared and served, beef carpaccio can be an elegant and impressive dish for entertaining. Here is a step-by-step guide to eating beef carpaccio like an expert Italian chef.
What is Beef Carpaccio?
Beef carpaccio originated in Venice in the 1950s. Legend has it that Giuseppe Cipriani, founder of Harry’s Bar in Venice, first created carpaccio when a countess came in one day suffering from fever and couldn’t eat cooked meat. Cipriani thinly sliced raw beef, dressed it with olive oil and lemon juice, and named it after Venetian painter Vittore Carpaccio because of his characteristic use of red in his paintings.
Authentic Italian beef carpaccio starts with high-quality, very fresh raw beef fillet or tenderloin. The beef must be trimmed of all fat and sinew, then chilled thoroughly before thinly slicing against the grain into translucent sheets. The slices of beef are carefully arranged on a plate and finished with a drizzle of extra virgin olive oil and freshly squeezed lemon juice. This seasoning brings out the natural flavors of the beef. Additional toppings like capers, shaved Parmesan, arugula, mustard, or truffle oil can provide delicious complements to the beef.
How to Buy Beef for Carpaccio
Since beef carpaccio relies entirely on the natural flavor of raw beef, it’s essential to start with prime quality ingredients. When buying beef, look for:
-
Tenderloin or fillet cuts – These cuts come from muscles that don’t get much exercise, so the meat is very tender with fine marbling. Other cuts like sirloin are too tough and chewy when served raw.
-
Bright red color – The beef should look freshly cut, not brown or gray. Bright red indicates proper oxygenation and freshness.
-
Cool temperature – Raw beef needs to stay chilled so make sure packages feel cold. Don’t buy meat that’s sitting in pools of blood or juice.
-
Fine marbling – Thin streaks of fat integrated throughout the lean beef add flavor and tenderness Avoid beef with big chunks of visible fat
-
Fresh smell – Raw beef should have a clean, bright smell without any sour, iron, or ammonia odors.
When possible, purchase beef from a high-end butcher who can provide expertise on sourcing and preparation. Clarify that you need a tender, beautifully marbled cut intended for raw consumption like carpaccio or tartare.
How to Prepare Beef for Carpaccio
Preparing raw beef requires meticulous attention to detail to ensure both safety and the best quality end result:
-
Trim thoroughly – Use a sharp knife to remove all external fat, silver skin, sinew, and connective tissue from the exterior of the beef. Discard any imperfect sections.
-
Portion into manageable cuts – It’s easier to trim and slice smaller portions. Cut the tenderloin into manageable cylindrical segments about 4-6 inches long.
-
Chill completely – Wrap trimmed beef tightly in plastic and chill in the refrigerator for at least 2 hours, or up to 48 hours. Colder beef slices more neatly.
-
Partially freeze – For the thinnest slices, freeze beef for 30-60 minutes until slightly firm but not solid. This makes the meat easier to slice.
-
Sharpen your knife – Use a long, thin, very sharp slicing or carving knife. A dull knife will mash the delicate beef as you slice.
-
Slice paper thin – Cut across the grain of the beef into translucent sheets, rotating the beef as you go. Slices should be almost see-through.
-
Chill sliced beef – Return sliced beef to the fridge while preparing other components to keep it chilled.
How to Plate and Serve Beef Carpaccio
When plating carpaccio, you want to create an artful arrangement of beef slices highlighting their elegance and delicacy:
-
Chilled platter – Place 3-5 paper thin slices of beef decoratively overlapping on chilled plates. Keep plates in fridge right up until serving.
-
Drizzle olive oil and lemon juice – Lightly drizzle extra virgin olive oil and fresh lemon juice over beef slices. Let diners add more to taste.
-
Sprinkle light seasoning – Use restraint with salt, pepper, or fleur de sel. Let the beef shine.
-
Add capers and shaved Parmesan – Scatter a few capers and shaved Parmesan over the beef for salty accents.
-
Garnish simply – A few arugula leaves or chopped chives add fresh contrast without overwhelming the beef.
-
Serve additional toppings separately – Offer dishes of mustard, horseradish cream, truffle oil, chopped shallots so diners can customize.
-
Provide small forks – Smaller utensils let diners delicately cut and eat the thin slices. Avoid large serving forks.
-
Enjoy immediately – Serve carpaccio chilled right after plating so the beef stays fresh, tender and translucent. The delicate slices don’t hold well once dressed.
Tips for Eating Beef Carpaccio
Approach eating impeccably fresh raw beef carpaccio with care and appreciation for its subtle flavors and velvety texture:
-
Cut gingerly – Use a sharp knife and fork to cut beef slices into small bites without tearing or ripping.
-
Cheese and meat in one bite – Spear a slice of beef and shaved Parmesan together to unite the flavors.
-
Dip strategically – If using mustard or other dip, place only a small amount on your fork to complement the beef without drowning it.
-
Savor simply seasoned bites – Taste the pristine beef with just a little oil and lemon before adding other toppings.
-
Balance with capers and onions – Let the salty, tangy capers provide contrast to the mild beef.
-
Use lemon as needed – Add an extra squeeze of lemon to highlight the beefy flavor.
-
Eat while chilled – Allowing carpaccio to warm diminishes both texture and flavor.
-
Cleanse your palate – Take a nibble of arugula or a sip of sparkling water between bites to refresh your mouth.
-
Order wisely – When enjoying carpaccio at a restaurant, pick simple first courses and side dishes to prevent flavor conflicts with the delicate beef.
Creative Carpaccio Combinations
Once you’ve mastered the preparation of classic beef carpaccio, consider these creative variations for your own Italian-inspired carpaccios:
Seafood – Thinly slice sushi-grade tuna, salmon, scallops or shrimp and dress with citrus, olive oil, and chives.
Venison – Wild game delivers full flavor topped with shaved black truffles and Dijon mustard.
Pork – Opt for pork tenderloin with a garnish of crisp apple matchsticks, blue cheese, and walnuts.
Chicken – Poach and chill chicken breast before slicing and topping with avocado and red onion.
Heirloom Tomatoes – Overlap colorful sliced heirlooms with torn burrata cheese and basil.
Melon – Try paper-thin cantaloupe or honeydew with prosciutto and mint.
Beets – Thinly slice ruby or golden beets, drizzle with olive oil and yogurt, and sprinkle with pistachios.
Master the Art of Beef Carpaccio
With top-quality ingredients, precise technique, creative flair, and an appreciation for simplicity, you can produce elegant restaurant-worthy beef carpaccio in your own kitchen. Pay close attention to slicing the beef paper-thin and handling it gently to showcase its pristine texture and flavor. A drizzle of olive oil and lemon juice is all you need to let the beef shine as the star of this Italian classic.
Making Beef Carpaccio at Home (Raw Italian-style Beef)
FAQ
How do you eat carpaccio etiquette?
Can you eat beef carpaccio raw?
Do you eat carpaccio with bread?
What is Carpaccio & how do you eat it?
Carpaccio (pronounced “car-PAH-chee-oh”) is a traditional Italian appetizer consisting of raw beef sliced paper-thin, drizzled with olive oil and lemon juice, and finished with capers and onions. In contemporary cuisine, carpaccio can refer to any thinly sliced raw meat or fish, such as tuna, served in this fashion.
How to make Carpaccio with beef tenderloin?
Start by pat drying the beef using a paper towel. This is just to ensure to moisture whatsoever is on the meat as you’re looking for clean dry sliced pieces of meat. Use a SUPER sharp knife. You’re aiming for paper thin slices of beef tenderloin to make the carpaccio.
How do you make the best beef Carpaccio?
Toss arugula with remaining lemon juice and pepper, olive oil, and salt. Place arugula mixture in the center of the beef. Drizzle evenly with reserved sauce; sprinkle with capers and cheese. Serve immediately with baguette slices. This is the best beef carpaccio, and also easy to make at home.
What is beef Carpaccio?
Beef carpaccio is paper-thin slices of ultra-fresh raw beef garnished with arugula and drizzled with vinaigrette. It’s a fabulous appetizer to serve when entertaining guests—it looks and tastes great and it’s easy to prepare.