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Cipriani’s carpaccio

Carpaccio Cipriani

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

To identify the origins of carpaccio we must make 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: Cipriani carpaccio. Essentially it is a dish of raw meat sliced ​​very thinly and served with a sauce based on mayonnaise and worchester sauce .

This typical product owes its name to a famous Venetian painter, Vittore Carpaccio, who was holding an exhibition in the city in those days. However, not everyone knows 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 consume cooked meat and so the friend and owner of the restaurant designed a dish suited to her needs. Curious to find out how to prepare it?

Carpaccio Cipriani
Carpaccio Cipriani

How to prepare the Cipriani carpaccio recipe;

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

We advise you to have the carpaccio sliced ​​directly by the butcher so as to have it of the right thickness. To prepare 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 thinly and served with the most disparate condiments. Do you want an example? Try the salmon carpaccio .


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

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