Recipe Photo Recipe Title
cooking process


cooking process

The original Carpaccio was beef and served at Harry's Bar in Venice. The dish was named for the Renaissance painter Carpaccio, whose paintings were famous for the distinctive use of red. Over time, thinly sliced fish and other raw meat served flat on a plate took the name Carpaccio. In my recipe, the light-tasting beef round is accented with rich Parmesan Reggiano and balsamic vinegar.


cooking process

1/2 lb. beef round, cut into 6 slices
1/2 stick of celery
Arugula
2 oz. Parmesan Reggiano
5-6 mushrooms that can be eaten raw
[A]
1 oz. balsamic vinegar
1.5 - 2 oz. extra virgin olive oil
Juice of 1/2 lemon
1/4 shallot
Salt
Pepper


directions

process photo
process photo
[1]
Put each slice of beef between two sheets of Saran Wrap and, preferably with a meat pounder, pound it as if you are gently pushing it outward. Start from the middle moving toward the outside. If you do not have a meat pounder, use a beer bottle and frequently alter its position so that the beef will turn out evenly thin.
Tips Use large sheets of Saran Wrap to give yourself plenty of room to work with.



@ [2]
To prevent the beef from changing color, sprinkle lightly with salt. Pour the extra virgin olive oil over the beef and rub it with your fingers until the beef is smoothly and evenly coated with oil.



process photo [3]
Peel the skin from the celery and cut into matchstick-size pieces. Thinly slice the mushrooms. Using a peeler, thinly slice the Parmesan Reggiano.
@



[4]
Mix together the ingredients in [A] to make the dressing.
5. Place the beef on a plate and sprinkle with salt and pepper. Arrange celery, mushrooms, arugula and Parmesan on top. Pour the dressing over it.



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