Carpaccio

When the weather is very hot and the tired chef feels like eating meat she goes for a carpaccio recipe with arugula salad. This recipe is very fresh, light and delicious! But it also feels like you having a complete meal if you eat it with a slice of good italian bread.

Carpaccio is a dish of raw meat thinly sliced served with a sauce. It was invented at Harry’s Bar in Venice owned by Giuseppe Ciprianni to be served to the countess Amalia Nani Mocenigo who had a recommendation from her doctor to eat only raw meat in order to cure a severe anemia. The dish was named carpaccio in reference to the Venetian painter Vittore Carpaccio.

Tired's Chef Carpaccio Sauce:

2 tbsp lemon Juice
1 tsp Dijon mustard
6 tbsp olive oil
1 tbsp capers, chopped
1 tbsp parsley, minced
1 tbsp grated parmesan
Salt and pepper to taste

Arrange meat slices on the plate, reserve. Mix all the ingredientes for the sauce and spread over the meat. Serve with arugula salad and extra shaved parmesan.