Carpaccio
| |
Course | Hors d'oeuvre |
---|---|
Place of origin | Italy |
Main ingredients | Raw meat or fish (beef, horse, veal, venison, salmon or tuna), lemon juice or vinegar, olive oil, Parmesan cheese, salt, and ground pepper |
Carpaccio (UK: /kɑːrˈpætʃioʊ/ or US: /kɑːrˈpɑːtʃoʊ,
History
The dish, based on the Piedmont speciality carne cruda all'albese, was invented in 1950[2] by Giuseppe Cipriani, founder of Harry's Bar in Venice. He originally prepared the dish for the countess Amalia Nani Mocenigo[3] when he learned that the doctors had recommended that she eat raw meat.[4] The dish was named carpaccio after Vittore Carpaccio, the Venetian painter known for the characteristic red and white tones of his work.[3]
See also
References
- ↑ "carpaccio". Oxford Dictionaries. Oxford University Press. Retrieved 10 October 2017.
- 1 2 Morriss, Jan (2014). Ciao, Carpaccio!. Liveright Publishing Corporation. p. 16. ISBN 978-0-87140-799-3.
- 1 2 Cipriani, Arrigo (1996). Harry's Bar: The Life and Times of the Legendary Venice Landmark. New York: Arcade. p. 86. ISBN 1-55970-259-1.
- ↑ Dupleix, Jill (13 May 2004). "Beef carpaccio with rocket: Recreate the magic of Venice and Harry's Bar". The Times. Archived from the original on 30 August 2008.
Further reading
- Hierro, Eva; Ganan, Monica; Barroso, Elvira; Fernández, Manuela (2012). "Pulsed light treatment for the inactivation of selected pathogens and the shelf-life extension of beef and tuna carpaccio". International Journal of Food Microbiology. 158 (1): 42–8. doi:10.1016/j.ijfoodmicro.2012.06.018. PMID 22795799.
- de Alba, María; Bravo, Daniel; Medina, Margarita (2012). "High pressure treatments on the inactivation of Salmonella Enteritidis and the characteristics of beef carpaccio". Meat Science. 92 (4): 823–8. doi:10.1016/j.meatsci.2012.07.008. PMID 22863078.
- Vaudagna, S. R.; Gonzalez, C. B.; Guignon, B.; Aparicio, C.; Otero, L.; Sanz, P.D. (2012). "The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio". Meat Science. 92 (4): 575–81. doi:10.1016/j.meatsci.2012.06.002. PMID 22749447.
- Bravo, Daniel; de Alba, María; Medina, Margarita (2014). "Combined treatments of high-pressure with the lactoperoxidase system or lactoferrin on the inactivation of Listeria monocytogenes, Salmonella Enteritidis and Escherichia coli O157:H7 in beef carpaccio". Food Microbiology. 41: 27–32. doi:10.1016/j.fm.2014.01.010. PMID 24750810.