🥩 Carpaccio di manzo
Carpaccio di manzo is the Italian name for classic beef carpaccio: raw beef sliced almost transparently thin, dressed with lemon juice and extra-virgin olive oil, and topped with arugula and shaved parmesan. Silky and peppery, it is served cold as an antipasto in restaurants across Italy.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g very fresh beef fillet
- 60 g arugula
- 40 g parmesan, shaved
- 2 tbsp extra-virgin olive oil
- 1 lemon
- Salt and black pepper
Method
- Wrap the beef tightly in cling film and freeze for 30–40 minutes until firm.
- Slice as thinly as possible with a very sharp knife, then flatten each slice between sheets of cling film.
- Arrange the slices on chilled plates.
- Whisk the olive oil with the lemon juice, salt and pepper and drizzle over the beef.
- Top with arugula and parmesan shavings and serve immediately.
How to make it lighter
- Measure the dressing: 1 tbsp olive oil ≈ 120 kcal, and more lemon adds flavour without calories.
- Use parmesan shavings sparingly; a few are enough for flavour.
- Add extra arugula to make the plate larger without adding much energy.
History
Carpaccio is usually credited to Giuseppe Cipriani of Harry's Bar in Venice, who is said to have created it around 1950 for a customer advised to avoid cooked meat. The name is traditionally explained by the red tones of the Venetian painter Vittore Carpaccio.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →