Beef tenderloin carpaccio, who doesn’t know it? And of course the vegetarian version: with beetroot or another vegetable (or fruit). Since carpaccio appeared on the menu, it has been the public’s favorite number 1. Nowadays you can also buy carpaccio (especially during the holidays) at the supermarket. But we think something of that, so from today we teach you how to make that famous restaurant carpaccio yourself at home. With only two ingredients.
Where does carpaccio come from?
Carpaccio is named after an Italian painter named Vittore (you guessed it) Carpaccio. He was known for his reds with deep yellows in his paintings.
The story goes that around 1550 (when this painter had an exhibition) a lady came into an eatery who was only allowed to eat red meat by her doctor. The chef invented the now famous thin-sliced red meat with a simple dressing of mayonnaise, Worcestershire sauce and lemon juice. Basic, pure and incredibly tasty.
Carpaccio has now become a collective name for thinly sliced, well, actually everything. From tuna to asparagus carpaccio , from salmon to broccoli stump carpaccio . We have also become much easier and more extensive with our toppings. Where in the Netherlands you usually find arugula, Parmesan cheese, pesto and pine nuts on the thinly sliced meat, much more is possible. From avocado to Vietnamese carpaccio. We also saw a pineapple carpaccio with coconut ice cream in Neni’s Tel Aviv cookbook (from restaurant Neni ), which made our mouths water.
Make your own carpaccio at home
Cutting wafer-thin meat at home is practically impossible without a slicer. Now that most of us don’t have such a device at home, you still need another solution. And it’s pretty simple…
Buy a nice piece of tenderloin from a good butcher or get advice on what kind of meat you can take. Note: it will cost money, but it will be worth it. When you get home, place a large piece of plastic wrap on your counter and place the tenderloin on top of the plastic wrap.
Roll the tenderloin very tightly, like a sausage, pressing all the air out of the sausage. The tenderloin should cover the entire inside of the sausage. Tie the sausage tightly on the sides and place in the freezer for a few hours, it doesn’t have to be frozen hard.
Cut thin slices of the semi-frozen tenderloin with a sharp knife. You will see that this is going well! If you put this directly on a plate, you can serve the carpaccio later in the day, evening or afternoon.
Source: Culy by culy.nl
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