The original dish was created by Arrigo Cipriani of Harry's Bar in Venice to honor the painter Carpaccio. When you see the colors of the Carpaccio paintings, you understand the dish. They serve the carpaccio drizzled with a mustard sauce.
Today I made the classic simple version we adore, adorned with our wild arugula and shaved parmesan cheese and a few capers.
We can buy the thinly sliced beef at the grocery store, ready to plate up. Not really a recipe-- but directions.
- Place thinly sliced beef on a plate.(This is cut from the top round or eye of round)
- Squeeze fresh lemon juice over the meat, this starts to "cook" it.
- Sprinkle with sea salt and drizzle with extra virgin olive oil.
- Top with a few arugula leaves and shave some parmesan cheese on top.
- I use a potato peeler to shave the cheese.
- Top with a few vinegar packed capers.
If you want to add the famous mustard sauce, thin your mustard of choice with a little extra virgin olive oil and drizzle on top like a mad artist!