2 tbs. baby onion, minced
2 tbs. gherkins, minced
2 tbs. capers, minced
2 tbs. vinegar
2 anchovy fillets
6 tbs. parsley, finely chopped
1 cup extra-virgin olive oil
How to make the Sauce for Carpaccio:
Mix all vegetables in a bowl. Add the anchovy, vinegar and the oil. Work slowly, adding a little oil at a time until the consistency is thick but light. Add parsley and salt and pepper to taste. Cover the thinly sliced raw meat with the sauce but do not drown. Serve.
History of Carpaccio
The Carpaccio dish, based on the Piedmont speciality carne cruda all’albese, was invented in 1950 by Giuseppe Cipriani, founder of Harry’s Bar in Venice. He originally prepared the dish for the countess Amalia Nani Mocenigo when he learned that the doctors had recommended that she eat raw meat. The dish was named carpaccio after Vittore Carpaccio, the Venetian painter known for the characteristic red and white tones of his work.
Regional Recipe from Piedmont and Veneto