Tuesday, February 15, 2011

Carpaccio Cipriani

While in Venice earlier this year, I had the opportunity to dine at The Cipriani, which is nestled across the Venetian lagoon in it's own private paradise, and where guests are transported to the hotel by private launch from St Mark's Square. It's understandable why the Cip is considered to be one of the finest hotels in the world. The restaurant is also recognized as one of Italy's finest. 
While waiting for our appetizers, a smart looking waiter approached our table with a fancy wheeled cart, and began to prepare one of their signature dishes — Carpaccio Cipriani. With great élan, he carved the beef, mixed the sauce and presented the final creation to us for our approval. We nodded our appreciation, but apologized that we had not in fact ordered the Carpaccio. Not missing a beat, he consulted his notes and realizing that the table behind us had ordered the dish, with a wink and a smile, turned on his heel and smartly presented the Carpaccio to the other table. No one was any the wiser. 

Carpaccio Cipriani
Serves 2

7 oz. filet of beef
3 tbsp mayonnaise
1 tbsp mik
1 tsp fresh lmon juice
Worcestershire sauce
freshly ground pepper
1 cup arugula
Parmesan curls for garnish
1 lemon, cut in half
Fresh basil leaves

Wrap the beef filet in plastic wrap and place in the freezer to let harden 1 hour. In a small bowl, stir the mayonnaise, milk and lemon juice into a thick cream and season with Worcestershire sauce, salt and pepper. Cut the frozen filet into wafer thin slices and lay them in concentric circles on 2 chilled serving plates. Use a spoon to drizzle the mayonnaise sauce over the beef in a random pattern. Place a handful of arugula in the centre of each of the plates and using a vegetable peeler, shave some parmesan curls for garnish and finish with a wedge of lemon on the side.

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