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Beef Carpaccio with Artichoke and Truffle

Giuseppe Cipriani, the owner of Harry’s Bar in Venice, received many famous guests during the 1950s including Charlie Chaplin and Ernest Hemingway. The Venetian countess, Amalia Nani Mocenigo, was a regular at this bar and suffered from anemia. Her doctor recommended that she only eat raw, red meat, which led to the invention of beef carpaccio! The dish is named after the 16th-century painter Vittore Carpaccio, whose work was on show in Venice at the time.

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  • 4 persons
  • 15 min.
  • Appetizer
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Recipes from Oil & Vinegar

Classic holiday dishes with an Oil & Vinegar twist. Our master chef Ralph has devised over 20 recipes for you this year. Mix & match to your heart’s content when choosing festive dishes to serve your guests.

    • Pre-cut beef carpaccio for four persons
    • 4 Artichokes alla Contadina
    • 2 tbsp. extra virgin olive oil
    • 1/2 cup washed rocket
    • 6 tsbp. Carpaccio truffle sauce
    • 3.5 tbsp. parmesan cheese
    • 12 Sweet pepper berries
    • 12 Fornelli Classici Crackers
    • Sea Salt Italian
    • Black Pepper

  • Arrange slices of beef carpaccio on four plates.

    Cut artichokes into small pieces and put on the carpaccio.

    Sprinkle carpaccio with Extra Virgin Olive Oil.

    Sprinkle salt and fresh black pepper on top.

    Mix rocket with Carpaccio Truffle Sauce then place rocket on top of carpaccio.

    Garnish plates with 3 Sweet Pepper Berries and finely shaved Parmesan cheese.

    Finally, put three Fornelli Classici on each plate and finish with additional drizzle of olive oil on top.

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