Beef Carpaccio with Arugula Salad

Created by: Howcan Team

Appetizer

Beef Carpaccio with arugula salad is a classic Italian dish that originated in the 1950s at Harry's Bar in Venice. It was created by Giuseppe Cipriani, the founder of the iconic restaurant. The dish is named after the famous Venetian painter Vittore Carpaccio, known for his use of red and white tones, which inspired the thinly sliced raw beef and the creamy white sauce. The key to a perfect Beef Carpaccio with arugula salad lies in the quality of the beef, which should be tender and thinly sliced, and the freshness of the arugula, which adds a peppery bite to the dish. Today, the best versions of this dish can be found in high-end Italian restaurants, where chefs meticulously source the finest beef and arugula to create a harmonious balance of flavors. The dish is often served as an appetizer or a light main course, and it's important to ensure that the beef is sliced paper-thin to achieve the signature delicate texture of Carpaccio. While the traditional recipe calls for a simple dressing of olive oil, lemon juice, and Parmesan cheese, some chefs may add a modern twist by incorporating balsamic glaze or truffle oil for an extra layer of depth and richness. Whether enjoyed in its classic form or with a contemporary spin, Beef Carpaccio with arugula salad remains a timeless and elegant dish that showcases the artistry of Italian cuisine.