One of the most famous Italian antipasti, beef carpaccio was invented in the 1950s by Giuseppe Cipriani at Harry’s Bar in Venice. As the story goes, he created the dish for a countess who was on a strict diet that included raw meat. He named it after 15th-century Venetian painter Vittore Carpaccio, because the contrasting colors of this new dish reminded him of Carpaccio’s work.
The traditional recipe is made with the freshest beef sirloin and served with just a squeeze of lemon, some black pepper, and shaved Parmigiano-Reggiano cheese as an appetizer course.
I took this idea and made a recipe with an orange and lemon vinaigrette marinade, also wrapping orange segments with the meat, a play on the recipe of prosciutto and melon. Since there is no cooking involved, this is the fastest starter your can make … I like to call it “the Italian sushi.”
Beef Carpaccio Recipe With Orange and Lemon Vinaigrette marinade
This beef carpaccio recipe is simple and delicious with orange and vinaigrette.