Carpaccio
Carpaccio is an appetizer of Italian cuisine made from raw beef . It was developed in 1950 in Harry's Bar in Venice by its owner Giuseppe Cipriani for his regular customer Contessa Amalia Nani Mocenigo, because the doctor had advised her not to eat cooked meat. Cipriani named his creation after the famous Venetian painter Vittore Carpaccio , who was known for his bright red and white tones and to whom a major exhibition in Venice has just been dedicated.
According to Cipriani's original recipe, first well chilled but not frozen beef sirloin (contrefilet) is cut into thin slices with a very sharp knife, salted, peppered and chilled for a few minutes. The meat is served with a cold mayonnaise sauce made from mild olive oil , egg yolk, white wine vinegar . Mustard powder , Worcestershire sauce , lemon juice , salt , pepper and enough milk to make the sauce thick enough to stick to the back of a spoon. This sauce was not invented for the dish carpaccio , but was already used in Harry's Bar as a “universal sauce ”.
Today, carpaccio is often no longer served with Ciprianis sauce, but - similar to a carne cruda all 'Albese - z. B. dressed with olive oil and lemon or a vinaigrette and sprinkled with parmesan shavings and sometimes truffles .
Meanwhile, the term carpaccio is also used as a synonym for a type of preparation of dishes that consist of very thinly sliced and marinated ingredients, such as: B. from fish , vegetables or fruit (especially from the Cedri lemon ).
literature
- Arrigo Cipriani: Harry's Bar. A Venetian legend. Stories, drinks and recipes. Unabridged paperback edition. Piper, Munich 2003, ISBN 3-492-23965-X .
- Arrigo Cipriani: Harry's Bar Cookbook. The most beautiful recipes from the legendary restaurant in Venice. 15th edition. Collection Rolf Heyne, Munich 2008, ISBN 978-3-89910-010-5 .
Web links
Individual evidence
- ↑ Arrigio Cipriani: Harry´s Bar Cookbook. Wilhelm Heyne, Munich 1993, ISBN 3-453-06269-8 , p. 246
- ↑ a b The silver spoon. German first edition, 3rd edition. Phaidon Verlag, Berlin 2007, ISBN 978-0-7148-9665-6 .