Beef Carpaccio (when sliced paper-thin raw)
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Beef Carpaccio is an Italian dish of raw beef, typically from a tender cut like tenderloin, sliced paper-thin and served chilled. It is traditionally dressed with extra virgin olive oil, lemon juice, capers, and shaved Parmigiano-Reggiano, often accompanied by arugula or rocket. The dish was invented in the 1960s at Harry's Bar in Venice, Italy.
🍽️ Nutrition at a glance
This dish is very high in protein and relatively low in carbohydrates, with a moderate to high fat content depending on the cut of beef and amount of oil used. It is a rich source of iron, zinc, and B vitamins like B12, with a typical serving containing roughly 250-350 calories.
💡 What's interesting
Culturally, the dish was named by Giuseppe Cipriani after the Venetian Renaissance painter Vittore Carpaccio, whose works featured distinctive reds and whites reminiscent of the dish's colors. Nutritionally, serving the beef raw preserves heat-sensitive nutrients like certain B vitamins that can be diminished by cooking.