Every true and self-respecting chef knows what carpaccio is. By definition, carpaccio is finely chopped pieces of raw meat or fish seasoned with olive oil and vinegar.
Traditionally, carpaccio is made from beef fillets, for which we need a special machine or a very sharp knife, as the cut must be fine and precise and the pieces must be very thin.
It is recommended that the beef fillet carpaccio is served with a garnish of parmesan, truffles, cherry tomatoes and an arugula salad.
Nowadays, seafood carpaccio is also very popular - which includes various types of raw fish, apples, tomatoes and mushrooms.
It is characteristic of carpaccio that all components of this dish must be moist. The meat we will use must be of excellent quality, very fresh and it must be a fillet. The sauce that can be added to the carpaccio is usually made from milk, lemon juice, mayonnaise and ground black pepper.
The carpaccio is said to have originated from the diet of a noble lady from Venice, who ordered it for health reasons.
There are also a number of dishes that are mistaken with carpaccio. Raw meat is also used for them, but it is cut into small pieces and served with sauce.