Carpaccio's Creation

Loved by many yet hated by nearly as many the dish of Carpaccio has been the subject of so many conversations that it is unusual to find food lovers that have not tried it.

Traditionally the dish is a selection of raw meats although raw fish has also been used particularly salmon or tuna and topped with a mustard sauce. The Japanese call raw fish sashimi and have been preparing it for centuries so it is not truly Carpaccio but when someone comes up with a good idea someone else always seems to adapt it

The origins of when Carpaccio first came about are uncertain as man has been eating raw meat for millennia but the finely sliced, almost wafer this slices of raw meat as a dish are believed to have originated around 1950.

History has it that a well to do lady ,countess Amalia Nani Mocenigo had been told by her doctor that she should no longer eat cooked meat as it was bad for her and should instead eat only raw meat.

Not wanting to be served chunks of raw meat and attract strange looks from other diners in the restaurant  she asked the proprietor of Harry's Bar in Venice Giuseppe Cipriani if there was anything he could do to help

His creation of very finally sliced meats served with a light mustard sauce was exactly what she was looking for but now the problem arose as to how to order it without embarrassment.

Being a fan of the 15th century Venetian painter Vittore Carpaccio Giuseppe Cipriani thought that the plate of meats looked very similar to some of the paintings that the artist made with his use of light colours and shades or reds and browns.

Because of this he suggested that the dish be called "Carpaccio" so that the countess could order her meal easily.

Whether or not this is true is not known but there was definitely an exhibition of Carpaccio's works in 1950 in Venice so it could well be true.

Whether or not it is true it is still and excellent dish and great as a starter especially if a variety of meats are used in particular beef, veal or venison

Personally I feel that this is the best way to enjoy Wagu or Kobe beef as you get the full benefit of the flavours of the meat

Hard to prepare well many restaurants cheat by freezing the cooked meats allowing them to slice the meats very thin more easily. I prefer to have my meats chilled as it probably means they have been well cared for but be wary if yours is very cold - it may just have come out of the freezer...

My friend's restaurant serves an excellent plate of this so I think that is what tonight's starter will be, probably followed by Spaghetti Carbonara