Carpaccio Di Manzo

Carpaccio Di Manzo

About this food item;

Carpaccio di Manzo was invented by Mr Giuseppe Cipriani

Founder of the famous “Harry’s Bar” in Venice. It was in this marvelous city in 1950 where he prepared for the first time the first “Carpaccio di Manzo” named after known Artist Vittorio Carpaccio, same time having his painting exposition in the city.

It was prepared to please Contessa Amalia Nani Mocenigo who has to follow a strict diet of non intake of cooked meat.

I make sure this food item is always present in all menus across all Italian Restaurants I worked with. The presentation here is for an ala carte establishment,Innovasion & new approach in plating is on & actually the presence of mushrooms & artichokes is totally optional but strongly elegant & nice!

Ingredients;

50 gr Beef loin

60 gr Rucola ( rocket leaves )

60 gr Shaved Parmesan Cheese

Optional

40 gr Steamed, grilled & marinated artichokes

30 gr Fresh Porcini mushroom

Lemon

Olive Oil

Directions

Thinly slice veal loin. Make use of meat batter if meat is sliced a bit thicker.

Prepare lemon & Olive oil sauce, ( “Citronnette” in Italian ) set meat on plate

and drizzle with citronnette to marinate in 10 minutes.

Top shaved parmesan, rucola leaves, marinated porcini mushrooms & steamed artichokes

The last two items are optional.

Dust with Salt & pepper mill

Serve in normal room temperature