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
No comments:
Post a Comment