Carpaccio di Manzo
Pranzo • Italia
Informazioni su Carpaccio di Manzo
Venetian raw beef thinly sliced with arugula, parmigiano, oil
How to Make Carpaccio di Manzo (Traditional & Healthy Version)
Carpaccio di Manzo is a classic Italian dish that originated in Venice, Veneto, and has become a symbol of refined simplicity in Italy’s culinary culture. This elegant lunch option features thinly sliced raw beef, dressed lightly with olive oil, lemon juice, and delicate shavings of Parmigiano Reggiano. The dish was first served at Harry’s Bar in Venice in the 1950s and named after the painter Vittore Carpaccio, whose works are characterized by vibrant red hues reminiscent of the beef. Carpaccio di Manzo is celebrated for its freshness, delicate flavors, and visually striking presentation. Italians appreciate this dish as a light yet protein-rich meal, perfect for summer lunches or as an antipasto during festive gatherings. Its taste is clean, subtle, and harmonious, allowing the quality of the beef and the balance of the dressing to shine. Choosing Carpaccio di Manzo makes for a sophisticated, low-calorie lunch that captures the essence of Italian minimalism and respect for high-quality ingredients.
Ingredients(for 120g sliced beef per serving)
- 240g Beef tenderloin (manzo) (Chilled, high-quality cut)
- 2 tbsp Extra virgin olive oil (Olio extravergine)
- 1 tbsp Fresh lemon juice (Succo di limone)
- 20g Parmigiano Reggiano (Shaved)
- 1 cup Arugula (rucola) (Fresh leaves)
- 1/4 tsp Salt (Sea salt)
- 1/4 tsp Black pepper (Freshly cracked)
- 1 tbsp Capers (Optional, drained) - optional
- 1 tsp Balsamic vinegar (Optional drizzle) - optional
Instructions
- 1
Chill the beef tenderloin in the freezer for 15-20 minutes until firm but not frozen. This makes it easier to slice thinly.
15 minutes
Use a sharp knife or mandoline for even slices.
- 2
Slice the beef into paper-thin slices. Arrange the slices flat on a large plate, slightly overlapping.
5 minutes
Cover with plastic wrap and gently flatten with a meat mallet for uniform thickness.
- 3
Drizzle extra virgin olive oil and fresh lemon juice evenly over the beef.
2 minutes
Distribute the dressing using a spoon for even coverage.
- 4
Season with sea salt and freshly cracked black pepper to taste.
1 minute
Season lightly to enhance the natural flavor of the beef.
Why This Dish is Healthy
This recipe is a healthy choice because it uses lean beef, minimal oil, and fresh vegetables. The preparation avoids heavy sauces and fried ingredients, making it ideal for weight management and heart health. The low-calorie content, high protein, and micronutrients from arugula and lemon juice support balanced nutrition, making Carpaccio di Manzo a perfect lunch for anyone seeking authentic Italian cuisine with a wellness focus.
Carpaccio di Manzo is rich in protein, supplying 22g per serving, which supports muscle repair and satiety. The dish is low in carbohydrates and moderate in healthy fats, thanks to extra virgin olive oil. Parmigiano Reggiano offers calcium and vitamin D, while arugula provides vitamins A and K. The combination of lean beef and fresh greens makes Carpaccio di Manzo a nutrient-dense option, ideal for those monitoring calories, with only 180 calories per serving.
Pro Tips
- 💡Tip 1: Always use the freshest, highest-quality beef for safety and taste.
- 💡Tip 2: Chill the meat well to achieve ultra-thin slices.
- 💡Tip 3: Serve with a chilled plate to enhance freshness and presentation.
Storage & Serving
Carpaccio di Manzo should be consumed immediately after preparation. If needed, store covered in the refrigerator for up to 2 hours. Do not freeze or store overnight, as freshness and texture will deteriorate.
Best served: Lunch
Fatti Nutrizionali
| Nutriente | Per 100g |
|---|---|
| Energia | 180.0 kcal |
| Proteine | 22.0 g |
| Carboidrati | 2.0 g |
| Grassi Totali | 10.0 g |
| Fibre | 1.0 g |
