Carpaccio

Carpaccio

Description of Carpaccio

Carpaccio inventor Giuseppe Cipriani named his creation after a 15th century Venetian painter. This delicious and easy appetizer consists out of 100% natural meat cut from the eye of round. Our product comes from Angus cattle living on the vast plains in South America. They are grain-fed for at least 120 days.  

 

Box: Two portions, total 160 grams.

 

The best Carpaccio flavour combinations

Originally served with mayonnaise, Worcester sauce, lemon juice and milk; Carpaccio became a classic dish with the combination of rocket, pine nuts, Parmesan cheese, and a dressing made of Vinegar, oil and pepper. Want to spice up your appetizer? Try carpaccio with a delicious fennel salad; choose a different dressing like raspberry dressing; or go for a tasty carpaccio sandwich.

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Ingredients

100% beef

 

Nutritional values

per 100g

Energy kcal

513

Energy kJ

122

Fat

3,4

Saturated fat

1,3

Carbohydrates

<0,5

Sugars

<0,5

Protein

22,9

Salt

0,0

Defrost preferably 1 day in advance, remove from the carton and put in the refrigerator.

Take a frozen portion, put it on a plate, remove the foil, garnish and serve at room temperature.

Carpaccio with orginal dressing

6 portions (appetizer)

 

Ingredients
Preparation
  • 6 portions of carpaccio
  • homemade mayonnaise (1 dash of lemon juice, 2 egg yolks, 1 tsp mustard and 150 ml grape seed oil)
  • 1 tsp fresh lemon juice
  • 1 or 2 tsp Worcester sauce
  • 2 or 3 tbsp of milk
  • pepper
  • salt
To get the carpaccio slices neatly on a plate, put a frozen portion of carpaccio directly on the serving plate. Then remove the foil. Garnish and serve directly at room temperature.
 
First prepare the mayonnaise. Mix two pinches of salt and pepper with the lemon juice, whip the egg yolks, add the mustard and stir using a whisk while slowly adding the oil.
Keep the dressing in the fridge till just before garnishing. Garnish the carpaccio just before serving with the dressing.