Beef Carpaccio with Truffle Oil Drizzle

Created by: Howcan Team

Appetizer

Beef Carpaccio with truffle oil drizzle 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 creamy white sauce. Today, the best version of this dish can be found in high-end Italian restaurants, where chefs use the finest quality beef, drizzle it with aromatic truffle oil, and garnish it with delicate microgreens and Parmesan shavings. The key to making this dish shine is using the freshest, highest quality ingredients and slicing the beef paper-thin to achieve the perfect texture. While truffle oil adds a luxurious touch, some chefs also use freshly shaved truffles for an even more decadent experience. Whether enjoyed as an appetizer or a light main course, Beef Carpaccio with truffle oil drizzle is a true delicacy that showcases the artistry of Italian cuisine.