Lemon-marinated beef carpaccio, a light and tasty meat main course, no-cook.
It’s hot these days in Catania; today temperatures nearly reached 115°F and the forecast says the trend of African heat will continue for the next two weeks…
But tell me, how can you cook these days? I think I’ll surrender and start focusing on dishes that don’t require cooking, like this lemon-marinated beef carpaccio, simple, quick and very light, perfect for lunch or dinner and very flavorful — and maybe in the next few days I’ll also make a Gourmet beef carpaccio, a smoked swordfish carpaccio with orange and a lemon-marinated octopus carpaccio.
If you’ve never tried carpaccio, know that generally the term refers to a dish made of thin slices of raw meat or fish, to which oil or other ingredients that can marinate it are added. Today, however, the term carpaccio is also commonly used to indicate marinades of various vegetables sliced thinly, like zucchini carpaccio.
The dish’s name is due to Giuseppe Cipriani, owner of Harry’s Bar in Venice, who in 1950 prepared this raw meat dish for Countess Amalia Nani Mocenigo, whose doctors had forbidden her to eat cooked meat. The name was given in honor of the painter Vittore Carpaccio, because Cipriani thought the color of the raw meat reminded him of the intense colors in the painter’s works, which were being exhibited at that time.
Now let’s go to the kitchen; I’ll tell you in a few words how to make a good fresh and summery dish, but first I remind you that if you want to stay updated on new recipes you can follow my page Facebook and my profile Instagram.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: No-cook
- Cuisine: Italian
- Energy 240.14 (Kcal)
- Carbohydrates 0.76 (g) of which sugars 0.42 (g)
- Proteins 21.38 (g)
- Fat 17.33 (g) of which saturated 4.05 (g)of which unsaturated 2.03 (g)
- Fibers 0.46 (g)
- Sodium 40.30 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 9 oz beef tenderloin (paper-thin slices)
- 2 lemons (juice and a little zest)
- 2 tbsp extra virgin olive oil
- to taste black pepper
- to taste parsley
Tools
- Plate
- Citrus juicer
- Bowl
Preparation
Unless you are a true expert and have the right equipment, ask your trusted butcher to slice the carpaccio for you.
Prepare an emulsion by working together with a fork, in a small bowl, the oil, the lemon juice, a little grated zest, salt and pepper.
Arrange the meat on a plate and drizzle with the prepared emulsion, finishing with a sprinkle of chopped fresh parsley.
I like to marinate the meat for at least 45 minutes in the fridge, to soften that very-raw meat flavor that bothers me a bit. But if you prefer, you can enjoy the meat immediately.
I do not recommend longer marinades, which would irreparably ruin the meat.
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