Carpaccio means paper-thin slices served raw, originally beef fillet, drizzled with oil, lemon or a sauce. Today the term is used for any thinly sliced ingredient.

Origin

It was invented in 1950 at Harry's Bar in Venice and named after the painter Vittore Carpaccio, whose reds recalled the raw meat.

In flexitarian cooking

For flexitarians, carpaccio is a principle, not a meat dish: beetroot, tomato, courgette, melon or fish deliver the same elegant effect.

Alternative

Instead of beef, use beetroot, tomato or salmon.

Tip

A mandoline gives even, thin slices. Freeze fish or meat for 20–30 minutes first to make slicing easier.

Related recipes

Colourful tomato carpaccio with ricotta cream, Beetroot carpaccio with lamb's lettuce and goat cheese, Honeydew melon carpaccio

Related terms

Mandoline, Tartare, Tataki