Beef Carpaccio with celery hearts and beetroot

  • Portions: 4/6 pp.
  • Level: 1/5
  • Preparation: 15 min.
  • Season: Spring

Light and refreshing Carpaccio is a raw beef dish invented in Italy in the 50’s after a customer complained they couldn’t digest an enzyme in cooked meat.
Beef Carpaccio was said to be invented by Giuseppe Cipriani in 1950 at his landmark restaurant “Harry’s Bar” in Venice, Italy. Named after the Renaissance painter Vittore Carpaccio who use of red in his paintings was his personal signature.

Thin sliced impeccable fresh raw beef served with a cold vinaigrette made of olive oil or Aioli and fresh arugula are the main components of the dish. Also thinly shaved or grated Parmigiano can add extra glutamates which really amp up the beefy flavor.
Harry’s Bar opened in 1931, and Cipriani’s philosophy was to serve customers as you would want to be served yourself. When a female customer requested a raw meat preparation, they determined it was not very ladylike to ask for raw meat on her visits and came up with the code word “Carpaccio” when she ordered the dish.

This is a seasonal Carpaccio combining the inner heart of the celery, raw thinly sliced beetroot, both to give texture and a strong aged tuscan pecorino and a drizzle of Santa Cristina Extra Virgin Olive Oil to finish, can be both an antipasto or main course.

Ingredients

  • 300g beef tenderloin
  • 1 celery heart
  • 1 medium beetroot (raw)
  • 1 bunch of rocket
  • 100g aged Pecorino cheese
  • Extra virgin olive oil
  • Salt and pepper

Clean and trim your beef, then place in the freezer; this will make it easier to slice very fine. Once frozen slice about 10 per person and let it too thaw out.
Clean and trim both your celery heart and beetroot slicing very fine just like your beef. Make sure your rocket is washed and dry.
Plate your dish, by layering your beef on a plate, then in the middle add your rocket and top with your celery hearts, raw beetroot and pecorino, finish with Extra Virgin Olive Oil, season with salt and pepper.

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