{"id":902,"date":"2018-03-20T16:35:41","date_gmt":"2018-03-20T22:35:41","guid":{"rendered":"http:\/\/cenacolo.com.mx\/?p=902\/"},"modified":"2020-12-11T15:12:55","modified_gmt":"2020-12-11T21:12:55","slug":"the-carpaccio","status":"publish","type":"post","link":"https:\/\/cenacolo.com.mx\/blog\/en\/the-carpaccio\/","title":{"rendered":"The Carpaccio"},"content":{"rendered":"

The Carpaccio is a dish that emerges in Venice in one of the most important bars to date and in which great figures from both Italy and the world have shared an exquisite dinner and a glass of wine.<\/span>
\n<\/span>
\n<\/span>It was in 1950 when Countess Amalia Nani Moniciego visited the famous Harry’s Bar restaurant, owned by her best friend, Giuseppe Cipriani. Moniciego was on a strict diet that required her to eat red meat,without being cooked.<\/span>
\n<\/span>
\n<\/span>The Countess was an assiduous client of Cipriani. Aware of his friend\u2019s condition, the chef, created a fusion of flavors of raw veal slice in thin sliced and marinated with mayonnaise, lemon, worcester sauce, milk, salt and white pepper.instead of offering already existing dishes or apologizing for not being able to serve something according to her needs.<\/span><\/p>\n

 <\/p>\n

The name of the dish, Carpaccio, was given in honor of the Renaissance painter Vittore Carpaccio, because the colors in the dish remind Cipriani of the colors used in almost all of his paintings<\/span>
\n<\/span>
\n<\/span>Plenty of Carpaccio varieties have been created. From beef, tuna, salmon, octopus to seasonal fruits such as pineapple and papaya, there are no limits for this beloved Italian dish. <\/span>
\n<\/span>
\n<\/span>Why not Cipriani’s Bar? Giuseppe Cipriani used to work as a bartender at Hotel Europa when he met the millionaire Harry Pickering, who would later give him all the money to open his own business as a gesture of gratitude for taking care of him on party nights in theHotel\u2019s bar.<\/span>
\n<\/span>
\n<\/span>Harry’s Bar became a point of reference for writers such as Ernest Hemingway, Scott Fitzgerald, Truman Capote; politicians like Winston Churchill and artists like Maria Callas and Orson Welles. Because of its worldwide fame and historical accuracy, it is considered a must visit while you pass through Venice. <\/span><\/p>\n

Those who have visited it, suggest that one should ask for the Carpaccio and the Bellini cocktail, a drink created by Cipriani made up of a third of peach juice with two thirds of prosecco.<\/span>
\n<\/span>
\n<\/span>
\n<\/span>Recipe to prepare Carpaccio.<\/span>
\n<\/span>
\n<\/span>This dish is synonymous with fish or raw meat cut finely, seasoned with different ingredients and seasoned with an acid-based sauce.<\/span>
\n<\/span>
\n<\/span>Portion for two people.<\/span>
\n<\/span>Ingredients:<\/span>
\n<\/span>200 grams of veal filleted in thin slices<\/span>
\n<\/span>4 mushrooms<\/span>
\n<\/span>4 radishes<\/span>
\n<\/span>15 grams of arugula<\/span>
\n<\/span>30 grams of parmigiano reggiano in flakes<\/span>
\n<\/span>25 milliliters of extra virgin olive oil<\/span>
\n<\/span>Half lemon<\/span>
\n<\/span>a pinch of salt<\/span>
\n<\/span>
\n<\/span>preparation:<\/span>
\n<\/span>Step 1: Finely chop the radishes and mushrooms. You can use a mandolin to carry out this task quickly and it will help you to obtain uniform cuts.<\/span>
\n<\/span>Once you get the slices put them on the plate, so that they work like a vegetable bed for beef.<\/span>
\n<\/span>
\n<\/span>Step 2: Dispose of the meat and add some arugula leaves and Parmigiano Reggiano flakes on top.<\/span>
\n<\/span>
\n<\/span>Step 3: Prepare the Citronette sauce. First, squeeze half a lemon and mix with the extra virgin olive oil, then, add salt and beat quickly with a fork for 30 seconds.<\/span>
\n<\/span>
\n<\/span>Step 4: Add the sauce to the plate and go.<\/span>
\n<\/span>
\n<\/span>Carpaccio can be paired in two ways:<\/span>
\n<\/span>
\n<\/span>* If you are going to have one in red meat, we recommend a wine with a little acidity and a medium body, preferably based on Cabernet Sauvignon, Merlot or Sangiovese grapes.<\/span>
\n<\/span>
\n<\/span>* If you choose a carpaccio of tuna, salmon or octopus, a wine with a fruity, warm and balanced flavor is suggested, a white wine that can have grapes such as Pinot Grigio.<\/span>
\n<\/span>
\n<\/span>Information obtained from:<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

The Carpaccio is a dish that emerges in Venice in one of the most important bars to date and in which great figures from both Italy and the world have shared an exquisite dinner and a glass of wine. It was in 1950 when Countess Amalia Nani Moniciego visited the famous Harry’s Bar restaurant, owned […]<\/p>\n","protected":false},"author":4,"featured_media":1168,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[49],"tags":[],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n\n\n\t\n\t\n\t\n