Beef Carpaccio | Fresh, Elegant, and Full of Contrast

This dish is all about quality ingredients and balance — paper-thin slices of raw beef paired with lemon, pear, creamy mascarpone, and peppery rocket. Light, fresh, and elegant, it’s a timeless Italian starter that impresses with simplicity.

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About This Dish

Beef Carpaccio is a refined Italian dish that originated in Venice in the 1950s. It’s a celebration of raw beef, sliced incredibly thin and dressed simply to highlight its delicate flavour. The contrast of fresh rocket, sweet pear, citrusy lemon, and creamy mascarpone makes each bite both light and luxurious.

Ingredients

150g lean beef (extremely fresh, thinly sliced)

Handful of rocket

Juice + zest of 1 lemon

1 tbsp mascarpone or ricotta

A few slices of fresh pear

Fresh parsley

Salt, pepper, and extra virgin olive oil to taste

How to Make It

Prep Time: 15 mins | Cook Time: None | Total Time: 15 mins

Step 1: Chill the beef well and slice paper-thin using a very sharp knife.
Step 2: Arrange slices flat on a serving plate.
Step 3: Top with rocket, pear slices, and a small spoon of mascarpone or ricotta.
Step 4: Drizzle with lemon juice, zest, olive oil, salt, and pepper.
Step 5: Garnish with fresh parsley and serve immediately.

Tucci’s Tips

Ask your butcher for the freshest beef — quality is everything.
Freeze the beef for 10 minutes before slicing to make it easier to cut thinly.
Balance the flavours: don’t overdo the lemon, keep it subtle and fresh.

Variations

Cheese Swap: Replace mascarpone with Parmigiano shavings.
Citrus Twist: Use orange zest and juice for a sweeter contrast.
Seafood Carpaccio: Try thinly sliced salmon or tuna instead of beef.

Did You Know?

Historical Fact: Carpaccio was invented in 1950 at Harry’s Bar in Venice and named after the painter Vittore Carpaccio, whose artworks featured similar red tones to the beef.

Fun Fact: In Italy, carpaccio isn’t just made with beef — it can be prepared with fish, vegetables, or even fruit!

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Storage & Thank You

Beef Carpaccio should be served immediately for freshness and food safety.

Can it be frozen? No, this dish must be eaten fresh — do not store or freeze.

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