ANTIPASTI - STARTERS

BEEF CARPACCIO
Authentic Italian Beef Carpaccio Discover the refined elegance of authentic Italian Beef Carpaccio, a dish that celebrates the art of simplicity and the rich heritage of Italian cuisine. Originating from Venice, this delicacy features thinly sliced raw beef, artfully presented and dressed with classic accompaniments. The key to its exquisite taste lies in the quality of the meat – a high-grade, tender cut that offers a melt-in-the-mouth texture. This dish is a testament to the Italian culinary philosophy where less is more, allowing each ingredient to shine. It's a perfect starter for an elegant meal, offering a light yet flavorful experience that prepares the palate for the courses to follow.
Recipe and Ingredients for 4 Guests
Ingredients
- High-Quality Beef Fillet: 400 grams, thinly sliced
- Extra Virgin Olive Oil: 4 tablespoons
- Lemon Juice: From 2 lemons
- Parmesan Cheese: Shaved, 50 grams
- Arugula (Rocket) Leaves: A handful (about 40 grams)
- Capers: 2 tablespoons
- Sea Salt and Freshly Ground Black Pepper: To taste
preparation



food cost
Estimated Costs
- High-Quality Beef Fillet: 400 grams. Approximate cost: ¥300 per 500 grams. Total: ¥240.
- Extra Virgin Olive Oil: 60 ml. Approximate cost: ¥40 per 500 ml. Total: ¥4.8.
- Lemons: 2. Approximate cost: ¥3 each. Total: ¥6.
- Parmesan Cheese: 50 grams. Approximate cost: ¥150 per 500 grams. Total: ¥15.
- Arugula Leaves: 40 grams. Approximate cost: ¥5 per 10 grams. Total: ¥20.
- Capers: 30 grams. Approximate cost: ¥20 per 100 grams. Total: ¥6.
- Sea Salt and Pepper: Negligible cost (less than ¥1).
Total Cost for 4 Servings
- Beef Fillet: ¥240
- Extra Virgin Olive Oil: ¥4.8
- Lemons: ¥6
- Parmesan Cheese: ¥15
- Arugula Leaves: ¥20
- Capers: ¥6
- Salt and Pepper: ¥1 (approximated)
Total Ingredient Cost: ¥292.8
Cost Per Serving
Cost Per Serving = ¥292.8 / 4 = ¥73.2 per serving
Wine Pairing Suggestion
A classic Italian Beef Carpaccio pairs wonderfully with a medium-bodied red wine that has a good balance of fruit and acidity. A Chianti or a Barolo would be ideal choices, offering robust flavors that can stand up to the rich taste of the beef while complementing the saltiness of the Parmesan and the tanginess of the lemon dressing. For those who prefer white wine, a dry Pinot Grigio can also be a refreshing accompaniment, cutting through the richness of the dish with its crisp acidity.