This traditional Italian dish of worldwide fame is typically served as an appetizer, and consists of very thin slices of raw fish or meat served on a plate with olive oil, cheese shavings, and lemon. Carpaccio was created in 1950 by a Venetian restaurateur named Giuseppe Cipriani, the owner of Harry’s Bar, who first made the dish for Countess Amalia Nani Mocenigo, whose doctors had recommended she eat raw meat.
Cipriani based the dish on a speciality from Piedmont consisting of slices of raw beef dressed with lemon juice, olive oil, and white truffle shavings. An impassioned art lover, Cipriani named the new dish carpaccio in honour of painter Vittore Carpaccio, whose style and bold colours were reminiscent of the intense red colour of raw meat.
Today, there are numerous modern varieties of carpaccio made with zucchini, scallops, beet, salmon, figs, and lamb, and it is said that any kind of carpaccio is best paired with a glass of wine on the side.
Featured on the Academia Barilla website, this recipe replaces the beef with tuna and garnishes it with olives, fresh celery and lemon juice.
INGREDIENTS for 4 servings
250 g fresh tuna fillet
4 tbsp lemon juice
4 tbsp extra virgin olive oil
1 heart of celery, cut into thin sticks
100 g pitted olives
salt and pepper to taste
4 basil leaves
4 slices of bread
Slice the cooled tuna very thinly using a sharp knife. Arrange the slices on a serving plate in a single layer and season with lemon juice, and a pinch of salt and pepper. Leave it to marinate for 5 to 10 minutes.
Meanwhile, rub olive oil, some salt, and pepper on the bread slices. Toast shortly in the oven grill on both sides, until the surface is crunchy and golden.
Next, prepare the garnish. Wash and drain the olives and combine them with thin cut celery and basil leaves.
Lastly, season the carpaccio with the freshly prepared garnish and serve it with toasted bread.
Carpaccio is served on a cooled, shallow plate with meat slices arranged in a single layer. Classic carpaccio dressing can be replaced with some olive oil, parmesan and truffle shavings, lemon juice and arugula leaves. You can also garnish your carpaccio with lime, orange, pine nuts, sprouts, microgreens, Dijon mustard, Balsamic Vinaigrette, cherry tomatoes, grapes, pears, sesame — almost anything goes!