Carpaccio of beef was created by Giuseppe Cipriani of Harry's Bar in Venice, and has become famous throughout the world as being typical of modern Italian cuisine.
: Serves 4
There are many variations of sauce used to drizzle over the paper thin slices of raw beef, but I prefer a simpler presentation using peppery arugula, shaved parmesan cheese, extra virgin olive oil and a squeeze of lemon. I'll include the variation which uses a sauce similar to what they still serve at Harry's Bar also. If possible, to make things easier, ask your butcher to slice the beef for you in paper thin slices. This dish is wonderful as a light lunch or as an appetizer for dinner.
1 Pound Beef Sirloin, Bright Red
2 Cups Fresh, washed And Dried Arugula Leaves
A Wedge Of Parmesan Cheese
1/3 Cup Extra Virgin Olive Oil
Salt And Cracked Black Pepper
Lemon Wedges
If slicing yourself, use an electric carving knife and cut the beef into paper thin slices. Arrange the arugula leaves on individual plates, and lay the beef on top. Drizzle with the olive oil, and season with the salt and pepper. Shave some of the parmesan cheese over the dish, and serve with a lemon wedge.
Sauce Variation: If desired, simply arrange the carpaccio slices without the above ingredients, and drizzle with the following sauce.
1 Egg Yolk
1 Cup Of Olive Oil
Jiuce Of 1 Lemon
Salt & Pepper
1/2 Teaspoon Of Dry Mustard Dissolved In 1 Teaspoon Warm Water
Dash Of Hot Pepper Sauce
Place the egg yolk in a blender with half the oil. Pusle to mix. Turn the blender on, and add the oil in a slow stream. Add the lemon, mustard and seasonings. Pulse. Drizzle the sauce over the carpaccio slices and serve.
