Carpaccio

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Carpaccio
Carpaccio with cheese in Warsaw.jpg
Course Hors d'oeuvre
Place of origin Italy
Main ingredients Raw meat or fish (beef, veal, venison, salmon or tuna), lemon juice or vinegar, olive oil, Parmesan cheese, salt, and ground pepper
Cookbook: Carpaccio  Media: Carpaccio

Carpaccio (UK: /kɑːrˈpæi/ or US: /kɑːrˈpɑː, -i/; Italian pronunciation: [karˈpattʃo]) is a dish of raw meat or fish[1] (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin and served mainly as an appetizer. It was invented in 1950 by Giuseppe Cipriani from Harry's Bar in Venice and popularised during the second half of the twentieth century.[2] The beef was served with lemon, olive oil, and white truffle or Parmesan cheese. Later, the term was extended to dishes containing other raw meats or fish, thinly sliced and served with lemon or vinegar, olive oil, salt and ground pepper.

History[edit]

The dish, based on the Piedmont speciality carne cruda all'albese, was invented in 1950[2] by Giuseppe Cipriani, founder of Harry's Bar in Venice. He originally prepared the dish for the countess Amalia Nani Mocenigo[3] when he learned that the doctors had recommended that she eat raw meat.[4] The dish was named carpaccio after Vittore Carpaccio, the Venetian painter known for the characteristic red and white tones of his work.[3]

See also[edit]

References[edit]

  1. ^ "carpaccio". Oxford Dictionaries. Oxford University Press. Retrieved 10 October 2017. 
  2. ^ a b Morriss, Jan (2014). Ciao, Carpaccio!. Liveright Publishing Corporation. p. 16. ISBN 978-0-87140-799-3. 
  3. ^ a b Cipriani, Arrigo (1996). Harry's Bar: The Life and Times of the Legendary Venice Landmark. New York: Arcade. p. 86. ISBN 1-55970-259-1. 
  4. ^ Dupleix, Jill (13 May 2004). "Beef carpaccio with rocket: Recreate the magic of Venice and Harry's Bar". The Times. Archived from the original on 30 August 2008. 

Further reading[edit]

  • Hierro, Eva; Ganan, Monica; Barroso, Elvira; Fernández, Manuela (2012). "Pulsed light treatment for the inactivation of selected pathogens and the shelf-life extension of beef and tuna carpaccio". International Journal of Food Microbiology. 158 (1): 42–8. doi:10.1016/j.ijfoodmicro.2012.06.018. PMID 22795799. 
  • de Alba, María; Bravo, Daniel; Medina, Margarita (2012). "High pressure treatments on the inactivation of Salmonella Enteritidis and the characteristics of beef carpaccio". Meat Science. 92 (4): 823–8. doi:10.1016/j.meatsci.2012.07.008. PMID 22863078. 
  • Vaudagna, S. R.; Gonzalez, C. B.; Guignon, B.; Aparicio, C.; Otero, L.; Sanz, P.D. (2012). "The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio". Meat Science. 92 (4): 575–81. doi:10.1016/j.meatsci.2012.06.002. PMID 22749447. 
  • Bravo, Daniel; de Alba, María; Medina, Margarita (2014). "Combined treatments of high-pressure with the lactoperoxidase system or lactoferrin on the inactivation of Listeria monocytogenes, Salmonella Enteritidis and Escherichia coli O157:H7 in beef carpaccio". Food Microbiology. 41: 27–32. doi:10.1016/j.fm.2014.01.010. PMID 24750810.