Carpaccio

The now-classic appetizer of the 1980s, which can be made with beef, tuna, or salmon. (Skip the Parmesan if you’re using fish; grated lemon or lime zest or just a drizzle of soy sauce and lemon juice is fantastic.) Needless to say, use only the highest-quality beef (or fish), from a completely trustworthy source.

MAKES: 4 to 8 servings

TIME: About 1 ½ hours, largely unattended

INGREDIENTS:

• ½ pound beef tenderloin (filet mignon) or skinless tuna or salmon loin, in 1 piece
• 1 tablespoon extra virgin olive oil, or a little less
• 2 teaspoons freshly squeezed lemon juice
• Coarse salt and freshly ground black pepper
• ¼ pound Parmesan cheese, in 1 chunk

INSTRUCTIONS:

1. Cover the beef well with plastic wrap and freeze it for about an hour, until very firm.
2. Slice the beef as thinly as possible using a slicing machine or a very sharp carving knife.
3. In a bowl, toss the sliced beef with olive oil, lemon juice, salt, and pepper.
4. Break the Parmesan cheese into small chunks.
5. Use a toothpick to skewer a piece of beef and a piece of cheese, and repeat until all the beef and cheese are used up.
6. Serve the carpaccio immediately or refrigerate for up to an hour.

SERVING SUGGESTIONS:

Carpaccio can be served in various ways, depending on your preferences. Here are some serving suggestions for Carpaccio:

• Classic Style: Arrange the thinly sliced beef or fish on individual plates, slightly overlapping the slices. Drizzle with the dressing of olive oil and lemon juice. Sprinkle freshly ground black pepper and a pinch of coarse salt over the top. Garnish with shavings of Parmesan cheese. Serve with toasted bread or crostini.
• Arugula Salad: Create a bed of fresh arugula leaves on a serving platter. Place the carpaccio slices on top of the arugula. Dress with the olive oil and lemon juice mixture, and season with salt and pepper. Add shaved Parmesan cheese and garnish with additional arugula leaves. Serve with crusty bread.
• Caprese Style: Layer the carpaccio slices with slices of ripe tomatoes and fresh mozzarella cheese. Drizzle with the olive oil and lemon juice dressing. Season with salt and pepper. Garnish with fresh basil leaves and a sprinkle of balsamic glaze. Serve with breadsticks or grissini.
• Asian Fusion: Instead of Parmesan cheese, top the carpaccio slices with a mixture of thinly sliced scallions, sesame seeds, and a drizzle of soy sauce. Add a touch of wasabi or sriracha for some heat. Serve with pickled ginger and steamed jasmine rice.
• Citrus Twist: Enhance the flavors by adding citrus segments to the carpaccio. Arrange the slices on a platter and garnish with segments of oranges or grapefruits. Drizzle with a citrus vinaigrette made from lemon or lime juice, olive oil, and a touch of honey. Finish with a sprinkle of fresh herbs like mint or basil.

Carpaccio is a classic Italian appetizer that can be made with beef, tuna, or salmon. In this recipe, thinly sliced beef tenderloin or fish is dressed with olive oil, lemon juice, salt, and pepper. It is typically served with Parmesan cheese, adding a savory and nutty flavor to the dish. Carpaccio is best enjoyed fresh and chilled, making it an elegant and refreshing starter for any meal.