According to Arrigo Cipriani, the present-day owner of Harry's Bar, Carpaccio was invented at Harry's Bar in Venice, where it was first served to the countess Amalia Nani Mocenigo in 1950 when she informed the bar's owner that her doctor had recommended she eat only raw meat. It consisted of thin slices of raw beef dressed with a mustard sauce. The dish was named Carpaccio by Giuseppe Cipriani, the bar's former owner, in reference to the Venetian painter Vittore Carpaccio, because the colours of the dish reminded him of paintings by Carpaccio.

According to another story of the genesis of this famous dish, it was born at the Savini Restaurant in Galleria Vittorio Emanuele in Milan. A wealthy lady, who was an everyday customer, was indeed told by her doctor to eat only raw meat. Unfortunately, at the time, it was not socially acceptable that a lady of her status would order "raw meat" at the most elegant restaurant in the city. It was the waiter who suggested her to use a different name for it. Apparently a painting by Carpaccio was hanging on the wall at the Savini at the time, and the waiter suggested Carpaccio as the "code name" for the dish, so she would not be embarrassed when ordering it.

The term is now used to refer to the preparation of meat, fish or vegetables served raw and sliced thinly - in restaurants it is not uncommon to see fruits such as 'Carpaccio of pineapple' as a dessert.

How can I make Carpaccio ?

1 pound beef fillet
1/2 cup olive oil, extra-virgin
1/2 cup lemon juice
1/4 cup red wine
1 tablespoon shallots (minced)
2 tablespoons capers (drained)
2 tablespoons parsley leaves (chopped)
1x salt
4 ounces mushrooms
2 tablespoons parmesan, parmigiano-reggiano cheese, grated

Trim fat from beef, wrap in foil, and place in freezer for 30 minutes to facilitate slicing.
While meat is in freezer, make sauce by combining lemon juice, wine, shallots, capers, mustard, and parsley.
Gradually whisk in olive oil by pouring in as a small stream.
Add salt and mushrooms and toss. Refrigerate for at least 20 minutes.
Remove meat from freezer and with a very sharp thin knife slice on a diagonal into paper thin slices.
Place beef slices on platter or individual plates.
Top with sauce with additional sauce served on the side.

Sprinkle parmesan cheese over the filet slices.

Serves 2 as an entree, and 6 as an appetizer.

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