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
Experts have traced the existence of recipes far back into ancient history, certainly as far back as the early Egyptians, and maybe further still. Interesting though that maybe, sadly, these early cook books were just very basic hieroglyphic or cunieform instructions for preparing meals.
Later on, in The time of the romans 25BC a roman called Apicius created some scripts describing recipes cooked by wealthy Romans. In his publication, he tells us how the roman meals were separated into hors d`oeuvres, entrees and desserts, a very modern way of dining. Additionally, he recounts how the Romans made use of many different herbs, including a few that will be familiar to modern chefs for example bay, fennel and parsley. Later on, in the 15th century, people returning from the crusades brought back many foods and spices from middle-east cuisine, including spices such as coriander, parsley, and rosemary. The introduction of these new culinary ideas created a surge in books on cookery, the majority of which are now in academic collections. The TV revolution gave us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting everybody to search through thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Carpaccio recipe.
