The type of appetizer that is most often served when Italian families have guests. These are thinly sliced beef, or fish (tuna/salmon/swordfish), served with artichokes or mushrooms, cherry tomatoes all also thinly sliced, and a squeeze of parmesan cheese, then sprinkled with lime.
Carpaccio is the Italian version of steak tartare. It is made of raw beef and covered with lemon mayonnaise and is made at Harry's Bar in Venice, which, despite its name, is actually a first-class restaurant opened by an Italian named Giuseppe Cipriani in 1931. This version uses a balsamic vinaigrette instead. mayonnaise and is a very light summer food.
If raw beef is your concern, you can quickly brown the steak on all sides over high heat before continuing. It's not authentic, but it might eliminate the possibility of contamination and the possibility of foodborne illness, which is always a risk in raw meat. However, unless the meat reaches a certain internal temperature, it remains unsafe.
Meat Safety Rules
Even if you really like raw steak in a traditional carpaccio or steak tartare, you should know the rules of meat safety. Here it is, according to the Academy of Nutrition and Dietetics. First, no raw meat is safe. Eat at your own risk. What are the risks? Salmonella and E.coli are quite nasty. Beef must be cooked at a safe internal temperature to kill germs. If the meat is ground, it should be cooked at least to medium, or an internal temperature of 160 F. If the steak, as you would use in a carpaccio, is safe if it reaches an internal temperature of 145 F, or medium-rare, and left for at least 3 minutes or more before cooking. cooked. cut or eaten. Rare is not considered safe even if the meat is steak. The only way to tell if meat is cooked to a safe level of doneness is to use a meat thermometer. Visual indicators, such as meat color, texture or clear liquid are not reliable.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons Dijon mustard
- Sea salt, to taste, divided
- Freshly ground black pepper, to taste, divided
- 1 pound steak (tenderloin is best), partially frozen
- 1 cup baby arugula leaves
- 1 ounce Parmigiano-Reggiano cheese, or other firm Italian cheese
Steps to make it :
- Gather the ingredients.
- Whisk together olive oil, balsamic vinegar, Dijon mustard, and salt and pepper in a small bowl.
- Slice the steak as thinly as possible. It's much easier if it's partially frozen or you use an electric knife.
- Arrange arugula on 2 plates, sprinkle with ground beef, and season with good sea salt and freshly ground black pepper.
- Garnish with grated Parmigiano, then sprinkle lightly with vinaigrette.
Post a Comment