{"id":165812,"date":"2025-08-15T16:09:02","date_gmt":"2025-08-15T08:09:02","guid":{"rendered":"https:\/\/pane-bistecca.com\/?p=165812"},"modified":"2025-08-15T16:09:05","modified_gmt":"2025-08-15T08:09:05","slug":"lachs-carpaccio","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2025\/08\/15\/lachs-carpaccio\/","title":{"rendered":"Lachs Carpaccio"},"content":{"rendered":"\n
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Salmon Carpaccio<\/h3>
Pane-bistecca<\/div><\/div>\n
\n Salmon carpaccio is a delicious appetizer made with raw fish. Carpaccio can be made with all sorts of ingredients, including vegetables, fruit, fish, and meat, but beef carpaccio is the traditional version.

\nIt was developed in 1950 at Harry’s Bar in Venice by its owner Giuseppe Cipriani for his regular customer Contessa Amalia Nani Mocenigo, because her doctor had advised her not to eat cooked meat. Cipriani named his creation after the famous Venetian painter Vittore Carpaccio, who was known for his bright red and white tones and to whom a major exhibition in Venice was dedicated at the time.

\nAccording to Cipriani’s original recipe, well-chilled but not frozen beef tenderloin (contrefilet) is first cut into wafer-thin slices with a very sharp knife, salted, peppered, and chilled for a few minutes. The meat is served with a cold mayonnaise sauce made from mild olive oil, egg yolk, white wine vinegar, English mustard powder, Worcestershire sauce, lemon juice, salt, pepper, and enough milk to keep the sauce thick enough to stick to the back of a spoon. This sauce was not invented for the dish carpaccio, but was already in use at Harry’s Bar as a \u201cuniversal sauce.\u201d (from Wikipedia)\n <\/div>\n
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Prep time<\/div>\n
25 min<\/div>\n <\/div>\n <\/div>\n
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Cooking time<\/div>\n
0 min<\/div>\n <\/div>\n <\/div>\n
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Portions<\/div>\n
4<\/div>\n <\/div>\n <\/div>\n
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Total time<\/div>\n
25 min<\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
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Ingredients<\/h4>\n\n\t