This Week’s Special

Carpaccio

Don’t you love Carpaccio! Such a simple, delicious starter. All you need is a few thin slices of tenderloin or sirloin, some Parmesan cheese, rocket salad, olive oil, balsamic vinegar and pine nuts plus maybe some truffle mayo-STOP! Don’t go there! That’s not a Carpaccio! At its best it could be carne cruda allAlbese, a dish from the Piedmonte region, but not Carpaccio.

In our supermarket we found ready-to-be-served Carpaccio (with sugar and salt) accompanied by bits of very odd cheese, pine tree nuts and Carpaccio dressing, containing rape seed oil, water, sugar, mustard, vinegar, white wine, paprika, salt, garlic, yeast, herbs and spices (not defined) and xanthan gum.

Carpaccio is something very, very different

Vittore Carpaccio was an Italian painter, born in Venice around 1460. Nearly 500 years later, in 1950, an exhibition was held in the Doge’s Palace in Venice, showing many of Carpaccio’s work. In the mean time chef Giuseppe Cipriani of Harry’s Bar was preparing a dish for one of his regular guests, the Contessa Amalia Nani Mocenigo. Her doctor had ordered her to eat uncooked food, especially raw, red meat. Most likely she suffered from anemia. The poor Contessa was used to excellent food, so something raw on a plate wasn’t very appealing. Chef Cipriani created a special dish for her, which he named after, indeed, the painter Carpaccio. Some say this was a tribute to the whites and reds as used by Carpaccio.

We suggest enjoying your Carpaccio with a glass of Pinot Grigio or a Soave. It should be a fruity, not too powerful wine. Carpaccio is about the taste of the meat. The sauce and the wine should simply support this. You could also go for a Pinot Noir, provided it has a light character.

By the way, Giuseppe Cipriani was also the creator of the Bellini, a very nice cocktail based on white peaches, named after the painter.

Here is what you need

  • 50 grams of excellent Tenderloin or Sirloin (per person) thinly sliced, cold but not frozen.
  • (Home made) Mayonnaise
  • Worcester Sauce
  • Lemon
  • White Pepper (freshly ground)
  • Milk

Take one or two spoons of mayonnaise and add one or two teaspoons of Worcester sauce, one or two teaspoons of lemon juice and white pepper. Taste and adjust. Now add milk, creating a thin sauce. Remove the meat from the refrigerator, flatten the meat if so required and transfer to a cold plate. Create a nice not too symmetrical pattern with the sauce, using a sauce bottle. Serve immediately.


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