1 lb beef filet
1/2 cup extra virgin or very
1 light olive oil
1/2 cup lemon juice
1/4 cup red wine
1 tbsp fresh shallots, minced
2 tbsp drained capers
2 tbsp calvert's cedar street garli
2 tbsp chopped parsley
1 salt
4 oz fresh mushrooms, cleaned and
2 tbsp freshly grated parmesan chee
Directions
Trim fat from beef, wrap in foil, and place in freezer for 30
minutes to facilitate slicing. While meat is in freezer, make
sauce by combining lemon juice, wine, shallots, capers, mustard,
and parsley. Gradually whisk in olive oil by pouring in as a
small stream. Add salt and mushrooms and toss. Refrigerate for
at least 20 minutes. Remove meat from freezer and with a very
sharp thin knife slice on a diagonal into paper thin slices.
Place beef slices on platter or individual plates. Top with sauce
with additional sauce served on the side. Sprinkle parmesan
cheese over the filet slices.
Serves 2 as an entree, and 6 as an appetizer.
Servings: 2 servings
Carpaccio Recipe brought to you by Recipe Ideas
Categories: Italian
The History of Recipes
We can trace the history of written recipes way back into history, in fact as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. Interesting though that is, sadly, these ancient records were just simple hieroglyphic instructions for meal preparation.
In fact, the most ancient recipe found, according to historians is a series of ancient tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. Later on, in Roman times around 25BC a roman called Apicius compiled a few documents showing how to cook the recipes prepared by the Romans. In his scrolls, he describes how the meals were separated into hors d`oeuvres, entrees and dessert, something we still use today. Additionally, he informs us how the chefs of Roman times used many spices and herbs, including a few that will be familiar to modern cooks like bay, mint and dill. For the next few years, the rich and powerful families of Europe strove to lay on the most extravagent banquests, and as a result the best cooks and their recipes were greatly in demand. However, it wasn`t until the 1800s that haute cuisine and recipe books reached a high level of popularity. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collecting, testing, and publishing recipes to help cooks of their time. By the advent of the twentieth century, cookery publications are starting to become popular as a result of increased literacy, people having more leisure time and having more money. |
We hope you enjoy this Carpaccio recipe.
