Wednesday, 22nd November 2017
RECIPES Article
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This Month's Magazine
Carpaccio

Carpaccio

This month we are introduced to an easy but refreshing and delicious starter named after Vittore Carpaccio, the Venetian Renaissance painter known for his use of brilliant reds and whites.

Ingredients

FOR THE SAUCE:
• 1 egg yolk
• 1 tsp. white wine vinegar or red wine vinegar
• 2 pinches dry mustard
• Salt and freshly ground white pepper
• ¾ cup olive oil
• Juice of ½ lemon
• 1–2 dashes Worcestershire sauce, or to taste
• 1½ tsp. milk
• Salt and freshly ground white pepper

FOR THE CARPACCIO:
• 1½ lbs. boned shell of beef, trimmed of all fat, sinew, and gristle


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Preparation:

  1. For the sauce: Make a mayonnaise by putting egg yolk, vinegar, mustard, and a little salt and pepper in a medium mixing bowl and whisking until foamy and thoroughly blended. Add ¼ cup of the oil drop by drop, whisking constantly. Gradually add the rest of the oil in a thin, steady stream, continuing to whisk as the mayonnaise thickens. Add 1 tbsp. of the lemon juice and seasoning, whisking in a little beef or chicken broth (or water) to thin the mayonnaise, if you like.
  2. Put ½ cup mayonnaise (keep the rest) in a small mixing bowl; whisk in Worcestershire and ¼ tsp. of the lemon juice and enough milk to make a thin sauce that just coats the back of a wooden spoon. Season to taste with salt and pepper.
  3. Make sure the beef is very cold, and then slice into the thinnest possible slices, using a razor-sharp slicing knife. Divide slices among six small chilled plates, arranging them in one thin layer, covering the surface completely. Drizzle some of the sauce over the meat on each plate and serve immediately.



Kokomo Cocktail Bar & Restaurant
Avenida Pernet, Urb. Atalaya Golf, TnzFRV1LwIo
+34 951 272 208
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Kokomo Cocktail Bar & Restaurant

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