Classic Carpaccio Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BEEF CARPACCIO



Beef Carpaccio image

Provided by Alton Brown

Categories     appetizer

Time 2h35m

Yield 4 servings

Number Of Ingredients 6

8 to 10 ounces beef tenderloin from the tip end of the roast
4 handfuls arugula or mixed greens
Your favorite vinaigrette
Kosher salt
Freshly ground black pepper
Shaved Parmesan

Steps:

  • Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.
  • After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8 to 1/4-inch pieces. Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin. Repeat until all of the meat is sliced and pounded. Divide the meat evenly among 4 chilled plates. Serve with greens tossed with vinaigrette, salt, pepper and/or Parmesan.

CLASSIC CARPACCIO



Classic Carpaccio image

Homemade mayonnaise with a little Cognac and Worcestershire sauce zing, make an already sumptuous cold entree, even more alluring.

Provided by Redazione Web

Categories     main course

Time 30m

Yield 4

Number Of Ingredients 8

1/2LB. beef tenderloin
1TBSP. extra-virgin olive oil, plus extra
1 large egg
Cognac
Worcestershire sauce
lemon
salt
white pepper

Steps:

  • Cut tenderloin into 4 slices about 1/2" thick. Place a slice of meat between layers of plastic wrap brushed with oil. Pound with a meat tenderizer, working from the center outwards, until paper-thin. Carefully remove plastic wrap, and repeat with remaining 3 slices.
  • Beat the egg with a pinch of salt and some lemon juice, then drizzle in oil, whisking continuously until a fluid mayonnaise forms. Add 1 Tbsp. Cognac and a few splashes of Worcestershire sauce. Mix until combined.
  • Sprinkle salt and pepper on 4 plates and place a slice of beef on each one. Drizzle mayonnaise on top with a spoon and serve.

BEEF CARPACCIO



Beef carpaccio image

Beef Carpaccio is a classic Italian salad made with beef fillet, arugula, Parmesan, lemon and olive oil. Its simplicity is perfection and makes for a beautiful and elegant spring/summer lunch.

Provided by Emily Kemp

Categories     Appetizer     Salad

Time 10m

Number Of Ingredients 6

~14 oz (400g) beef fillet
1/2 juice of a lemon
3 tbsp olive oil
2 large handfuls arugula/rocket
Parmesan (for shaving)
smoked sea salt flakes (or regular) and pepper (to season)

Steps:

  • Cut the beef fillet into thin slices. Place one slice of beef in between two sheets of baking parchment and pound thin using a meat mallet or rolling pin. Continue with the rest of the beef slices.
  • Arrange handfuls of rocket on serving plates or on one large plate and arrange the beef carpaccio slices on top.
  • Squeeze lemon juice over the the beef slices and then drizzle with olive oil. Finally top with shavings of Parmesan and a sprinkle of salt and pepper.

Nutrition Facts : Calories 293 kcal, ServingSize 1 serving

FILET OF BEEF CARPACCIO



Filet of Beef Carpaccio image

Provided by Ina Garten

Categories     appetizer

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 13

1 1/4 pounds filet of beef, trimmed and tied
3/4 cup good olive oil, plus extra for the beef
Kosher salt and freshly ground black pepper
2 extra-large egg yolks, at room temperature
2 teaspoons good Dijon mustard, at room temperature
1 tablespoon chopped garlic (3 cloves)
2 anchovy fillets, drained
1/2 cup freshly squeezed lemon juice, at room temperature (2 to 3 lemons)
1/4 cup canola oil
1/2 cup freshly grated Italian Parmesan cheese, plus shaved Parmesan for garnish
2 tablespoons capers, drained
3 cups baby arugula
Flaked sea salt, such as Maldon, for sprinkling

Steps:

  • Rub the beef with olive oil and sprinkle all over with 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. Heat a saute pan over high heat and sear the filet on all sides, turning it with tongs. Wrap the beef in plastic wrap and freeze for 2 hours, turning once to freeze evenly.
  • Meanwhile, place the egg yolks, mustard, garlic, anchovies, lemon juice, 2 1/2 teaspoons kosher salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process for 15 seconds. Combine the 3/4 cup olive oil and the canola oil in a glass measuring cup. With the food processor running, slowly pour the oils down the feed tube in a thin stream. Add the grated Parmesan and pulse to combine.
  • Remove the string from the beef and slice it very thin with a sharp slicing or smoked salmon knife. Place 5 slices on each dinner plate in a single layer. Drizzle the beef generously with the dressing and (in this order) sprinkle with the capers, kosher salt, pepper, arugula, shaved
  • Parmesan, and sea salt. Serve at room temperature with a pitcher of extra dressing on the side.

BEEF CARPACCIO



Beef Carpaccio image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 8 servings

Number Of Ingredients 7

1 pound beef sirloin, trimmed of all fat and sinew
3/4 cup olive oil
Juice of 1 lemon
8 large shallots, finely diced
1 teaspoon salt
1 tablespoon plus 1 teaspoon cracked black peppercorns
Julienned Parmesan cheese and chopped fresh chives, for garnish

Steps:

  • Chill 8 serving plates. Place meat in freezer about 10 minutes.
  • Whisk together olive oil, lemon juice, shallots, salt, and pepper in a small bowl and reserve.
  • Slice cold beef across grain into 1/8-inch slices. Then place each slice, one at a time, between 2 sheets of plastic wrap and, using the smooth side of a meat pounder, flatten by gently pounding and pressing back and forth. Work from center out. Keep turning to flatten it evenly to about 1/16 inch. (You should spend about a minute on each slice.)
  • Entirely cover each chilled plate with thin slices of beef. (At this stage, you can cover with plastic wrap and reserve in refrigerator for several hours.) Carefully spoon reserved dressing over meat to evenly cover. Garnish with Parmesan strips and chives, and serve immediately.

More about "classic carpaccio recipes"

BEEF CARPACCIO RECIPE FROM GOOD EATS - ALTON BROWN
After 2 hours, unwrap the tenderloin and thinly slice the beef into 1/8- to 1/4-inch pieces. Lay out sheets of plastic wrap and place each slice onto the plastic.
From altonbrown.com


CARPACCIO DI MANZO: ITALIAN BEEF APPETIZER RECIPE
Nov 9, 2024 The classic carpaccio di manzo is a timeless Italian delight. But, there’s a whole world of creative variations to explore. You can add unique flavors with dressings or pair it with …
From cookingitalians.com


CARPACCIO AUTHENTIC RECIPE | TASTEATLAS
The original recipe for a carpaccio calls for sirloin, but tenderloin can also be used. Other meat alternatives include duck and lamb, while pork and chicken are not an option. ... Classic …
From tasteatlas.com


BEEF CARPACCIO - JAMIE OLIVER RECIPES
250g green or mixed beans, topped but not tailed. 1 x 500g piece of beef fillet. a few sprigs of fresh thyme. olive oil. MARINADE. 2 small shallots or ½ a small red onion, peeled and very finely chopped
From jamieoliver.com


EASY & FRESH ITALIAN CARPACCIO RECIPE - ITALY COOKING …
Apr 17, 2024 Beef Carpaccio Recipe. Beef carpaccio is such a simple dish but it always looks incredibly fancy. The thin slices of beef look so delicate and delicious! It is incredible how easy it really is to make this classic Italian dish. …
From italycookingschools.com


CLASSIC BEEF CARPACCIO - RECIPES - DELICIOUS.COM.AU
Using the freshest high-quality beef fillet and a drizzle of truffle oil, this dish makes for a pleasingly gourmet appetiser. What you need to know before you start There’s little need for extravagant appliances and tools to create this …
From delicious.com.au


HOW TO MAKE THE ORIGINAL CARPACCIO FROM HARRY’S BAR
Sep 26, 2024 The classic beef carpaccio from Harry’s Bar in Venice is a piece of art in its simple deliciousness. This is the original recipe, invented in the 1950’s. Carpaccio is thin slices of raw beef and was first presented at the famous …
From honestcooking.com


BEEF CARPACCIO (CARPACCIO DI MANZO) - COLEY COOKS
Nov 4, 2024 How to Serve Carpaccio Beef. The best way to serve Italian beef carpaccio is as a delicious appetizer or a light lunch. It's an elegant starter before an Italian dinner of other classic northern Italian dishes like homemade Potato …
From coleycooks.com


THE BEST BEEF CARPACCIO - ALLRECIPES
Dec 19, 2023 This is the best beef carpaccio, and also easy to make at home. Cold, tender, rich beef, sliced paper thin and plated with a tangy, salty sauce, Parmesan shavings, briny capers, and baby arugula is a surprisingly simple …
From allrecipes.com


BEEF CARPACCIO RECIPE - GREAT ITALIAN CHEFS
Jul 2, 2018 Carpaccio was invented in the 1950s by Giuseppe Cipriani from Harry's Bar in Venice and it soon became very popular. It was named after Venetian painter Vittorio Carpaccio, known for the characteristic red and white …
From greatitalianchefs.com


BEST BEEF CARPACCIO RECIPE - COOKING WITH ALISON
Jan 28, 2014 Beef Carpaccio Recipe. makes 2 to 4 servings; adapted from Giada de Laurentiis. 1 filet mignon or a small piece of beef tenderloin that is the same width throughout (Note: The …
From cookingwithalison.com


CARPACCIO | SBS FOOD
Slice the beef as finely as possible and place the slices between 2 layers of plastic wrap. Pound with the flat side of a meat mallet from the middle outwards, until very thin and almost translucent.
From sbs.com.au


BEEF CARPACCIO RECIPE - CHEF'S RESOURCE RECIPES
Discover how to make a delicious Beef Carpaccio Recipe . This easy-to-follow recipe will guide you through every step, from preparing the ingredients to serving the dish. ... This recipe is a …
From chefsresource.com


STEAK CARPACCIO RECIPE - CHEF'S RESOURCE RECIPES
Steak Carpaccio Recipe: A Classic Italian Dish. Introduction. Steak Carpaccio is a timeless Italian dish that has been a staple in fine dining establishments for centuries. This elegant recipe is a …
From chefsresource.com


BEEF CARPACCIO: THE ORIGINAL RECIPE - MEMORIE DI …
Feb 17, 2013 100 g 3-1/2 oz. per person of beef, preferably sirloin (see Notes), sliced as thinly as possible; For the sauce: A batch of homemade mayonnaise made with one egg yolk; A shot or two of Worcestershire sauce; A squeeze of …
From memoriediangelina.com


Related Search