Carpaccio
Encyclopedia
Carpaccio is a dish
of raw meat or fish (such as beef
, veal
, venison
, salmon
or tuna
), thinly sliced or pounded thin and served as an appetizer.
, where it was first served to the countess Amalia Nani Mocenigo in 1950 when she informed the bar's owner that her doctor had recommended she eat only raw meat. It consisted of thin slices of raw beef dressed with a mustard sauce. The dish was named Carpaccio by the owner of the bar, Giuseppe Cipriani, in reference to the Venetian painter Vittore Carpaccio
, because the colors of the dish reminded him of paintings by Carpaccio.
Recipe
A recipe is a set of instructions that describe how to prepare or make something, especially a culinary dish.-Components:Modern culinary recipes normally consist of several components*The name of the dish...
of raw meat or fish (such as beef
Beef
Beef is the culinary name for meat from bovines, especially domestic cattle. Beef can be harvested from cows, bulls, heifers or steers. It is one of the principal meats used in the cuisine of the Middle East , Australia, Argentina, Brazil, Europe and the United States, and is also important in...
, veal
Veal
Veal is the meat of young cattle , as opposed to meat from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves of dairy cattle breeds...
, venison
Venison
Venison is the meat of a game animal, especially a deer but also other animals such as antelope, wild boar, etc.-Etymology:The word derives from the Latin vēnor...
, salmon
Salmon
Salmon is the common name for several species of fish in the family Salmonidae. Several other fish in the same family are called trout; the difference is often said to be that salmon migrate and trout are resident, but this distinction does not strictly hold true...
or tuna
Tuna
Tuna is a salt water fish from the family Scombridae, mostly in the genus Thunnus. Tuna are fast swimmers, and some species are capable of speeds of . Unlike most fish, which have white flesh, the muscle tissue of tuna ranges from pink to dark red. The red coloration derives from myoglobin, an...
), thinly sliced or pounded thin and served as an appetizer.
History
Carpaccio was invented at Harry's Bar in VeniceVenice
Venice is a city in northern Italy which is renowned for the beauty of its setting, its architecture and its artworks. It is the capital of the Veneto region...
, where it was first served to the countess Amalia Nani Mocenigo in 1950 when she informed the bar's owner that her doctor had recommended she eat only raw meat. It consisted of thin slices of raw beef dressed with a mustard sauce. The dish was named Carpaccio by the owner of the bar, Giuseppe Cipriani, in reference to the Venetian painter Vittore Carpaccio
Vittore Carpaccio
Vittore Carpaccio was an Italian painter of the Venetian school, who studied under Gentile Bellini. He is best known for a cycle of nine paintings, The Legend of Saint Ursula. His style was somewhat conservative, showing little influence from the Humanist trends that transformed Italian...
, because the colors of the dish reminded him of paintings by Carpaccio.
Today
The term is now used to refer to the preparation of meat or fish served raw and sliced thinly. Some restaurants have taken to naming any dish of thinly sliced food 'carpaccio'.See also
- Braciola
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