Carpaccio 3 Ways

What is carpaccio and why am I doing it three ways?

personal chef fort lauderdale

fort lauderdale personal chef
 

Carpaccio is traditionally a raw meat (beef), thinly sliced, drizzled with a dijon sauce and served as an appetizer.  It is now quite common to refer to fish such as tuna or even vegetables and fruit sliced paper thin and drizzled with some version of a vinaigrette. It was invented in Italy at Harry’s Bar in Venice for a Countess whose doctor recommended she eat raw meat.  Giuseppe Cipriani, the owner of Harry’s, named it after Vittore Carpaccio, an artist, because the colors in the dish reminded him of the paintings. You have the what and a background - the why is once again inspired by another page in this magazine. This time the inspiration comes from our teen artist Alyssa Coleman and her photo of beef carpaccio. The other two more “modern” versions are for those that do not eat beef and for our vegan friends.

Beef Carpaccio
Serves 4

8 ounces/225g fillet of beef, sliced thin*
1 lemon zested and juiced (about 1 tablespoon/15ml juice)
2 tablespoon/30ml olive oil
¼ teaspoon/1ml dijon mustard
1 teaspoon/5ml capers
coarse sea salt and pepper
shaved parmesan cheese
4 handfuls of mixed field greens
4 chilled plates

Place the fillet in the freezer for about 15 minutes. This will firm it up and allow you to slice it very thinly.  In a small bowl mix together lemon juice, olive oil, and mustard. Whisk to combine. Place 4-5 pieces of the sliced beef on a plate covering the bottom. Take a handful of the greens and mound in the middle of the beef. Drizzle with evenly with olive dressing (about 2 teaspoons/10ml). Sprinkle with ¼ teaspoon/1ml capers, then just a pinch/.5ml salt and pepper and lemon zest. Garnish with a few shavings of  parmesan cheese.

Tuna Carpaccio
Serves 4

8 ounces/225g sashimi grade tuna, sliced thin*
1 lemon zested and juiced (about 1 tablespoon/15ml juice)
3 tablespoon/45ml olive oil
¼ teaspoon/1ml dijon mustard
1 teaspoon diced chives or scallions
2 medium new potatoes, peeled and sliced paper thin
4 chilled plates

Place the fillet in the freezer for about 15 minutes. This will firm it up and allow you to slice it very thinly.  In a small bowl mix together lemon juice, olive oil, and mustard. Whisk to combine.Rinse sliced potatoes under cold water to remove excess starch. Place in a pot of rapidly boiling salted water for 30 seconds. Remove from water and drain and gently toss with 1 tablespoon of the dressing. Place 4-5 pieces of the sliced beef on a plate covering the bottom. Divide dressed potatoes evenly and mound in the center of the tuna. Sprinkle with ¼ teaspoon/1ml green onions, then just a pinch/.5ml salt and pepper and lemon zest.

Mushroom Carpaccio
serves 4

4 ounces of crimini mushrooms, sliced thinly
4 ounces of white button mushrooms, sliced thinly
¼ cup/60ml sherry vinegar
2 tablespoons/30ml almond oil
personal chef fort lauderdale

¼ teaspoon/1ml dijon mustard
¼ teaspoon freshly grated nutmeg divided
4 handfuls of microgreens
sea salt and black pepper
shaved Pecorino Romano
4 chilled plates

Pour sherry vinegar in a small saucepan and reduce over medium low heat until it is reduced to about 1 tablespoon/15ml. Slice mushrooms paper thin with a mandolin or sharp knife.  In a bowl mix together the reduced vinegar, oil and mustard. Toss sliced mushrooms with 1 tablespoon/15ml of the dressing. Gently toss to coat. Let sit for at least 15 minutes to soften the mushrooms. Divide the mushrooms evenly in one layer on the plates. Place a handful of the microgreens in the middle of the mushrooms. Season the mushrooms with the nutmeg and everything with the salt and pepper. Garnish with the cheese.

*you can place the slices between 2 sheets of plastic wrap and gently pound thin with a heavy knife or cleaver.

personal chefs and event catering
Miami + Miami Beach + Fort Lauderdale + Palm Beach