Carpaccio

Carpaccio is raw meat or fish sliced so thin you can almost see through it. It is spread flat on a cold plate and dressed simply, often with olive oil, lemon, shaved hard cheese, capers and arugula (rocket in the UK). The classic version uses raw beef. Today the word also covers thin slices of tuna, salmon, or even raw vegetables like beets.

How to do it

1. Buy very fresh beef tenderloin or sirloin from a butcher you trust and tell them you will eat it raw.
2. Trim off all fat and silver skin.
3. Wrap the meat tightly in plastic and freeze it for 30 to 60 minutes, until firm but not solid. A short flash freeze like this makes thin slicing much easier.
4. Slice as thin as you can with a long, sharp knife.
5. Lay the slices between two sheets of plastic wrap and gently pound them thinner with a rolling pin or the flat of a pan.
6. Arrange on chilled plates, dress, and serve right away.

Common mistakes

• Using supermarket meat meant for cooking. For raw dishes, freshness and clean handling matter most.
• Slicing at room temperature. Soft meat tears and ends up thick.
• Dressing too early. Lemon juice starts to turn the meat gray and firm, like ceviche.
• Letting it sit out. Keep it cold and serve it within minutes of plating.

In recipes

A recipe that says "carpaccio" means a dish of thin raw slices, laid flat. "Beef carpaccio" is raw beef. "Tomato carpaccio" or "beet carpaccio" only borrows the look. It is close to crudo, which is raw fish with oil and acid, and to tartare, which is raw meat or fish that is chopped instead of sliced.

Raw meat and fish carry a risk of food poisoning. Food safety agencies advise that pregnant people, young children, older adults and anyone with a weak immune system avoid them. Keep raw meat away from other food to prevent cross-contamination.

Where it comes from

Carpaccio was created at Harry's Bar in Venice in the mid-20th century and named after the painter Vittore Carpaccio, known for his deep reds.