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Carpaccio alla Cipriani, a second dish of fast meat

Carpaccio Cipriani

Cipriani carpaccio is a second course based on raw meat served with worchester sauce mayonnaise.

To identify the origins of carpaccio we must take a trip to Venice . We are in 1950 and the then owner of Harry’s Bar Giuseppe Cipriani, invented a recipe destined to remain in history: the Cipriani carpaccio. Basically it is a very thinly sliced ​​raw meat dish served with a mayonnaise-based sauce and worchester sauce .

This typical product owes its name to a famous Venetian painter, a certain Vittore Carpaccio, who in those days was holding an exhibition in the city. Not everyone knows, however, that carpaccio with Cipriani sauce is a recipe for the Countess of Venice Amalia Nani Mocenigo : the doctors had in fact ordered her not to eat cooked meat and so the friend and owner of the restaurant studied a dish suited to her needs. Are you curious to find out how it is prepared?

Carpaccio Cipriani
Carpaccio Cipriani

How to prepare the Cipriani carpaccio recipe;

  1. First, prepare the Cipriani sauce. Combine the egg yolks, a tablespoon of vinegar, a pinch of salt and a pinch of pepper in the mixing bowl . Blend at medium speed and pour in the oil very slowly. In fact, you will need to obtain a thick and creamy sauce.
  2. Separately, mix the worchester sauce , milk, remaining vinegar, a pinch of salt and a pinch of pepper.
  3. Then add the two preparations, mixing gently.
  4. Spread the slices of beef on a serving dish and serve with the sauce. If you like, you can enrich the dish with a few leaves of rocket .

We advise you to have the carpaccio sliced ​​directly by the butcher so that it is of the right thickness. In fact, to prepare the carpaccio with the original recipe, the slices must not be thicker than a couple of millimeters.

Since its birth, the term carpaccio has begun to indicate all those preparations of meat, fish, fruit and vegetables cut very thin and served with the most disparate condiments. Do you want an example? Try the salmon carpaccio .


Cipriani-style carpaccio should be eaten as soon as it is done . You can store the meat and the sauce separately for a couple of days in the refrigerator, both well covered.

Riproduzione riservata © - WT

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