Cutting Carpaccio – The Best Tips

Cut carpaccio – that’s how it works

Carpaccio is one of the typical Italian specialties that has established itself internationally. The Italian classic is quick and easy to make and yet you give every dish a touch of exclusivity with the starter. But before you can impress your guests with the appetizer, you first have to get the wafer-thin carpaccio slices right.

• Before you reach for the knife, lightly freeze the fillet of beef after wrapping it in cling film. However, the fillet of beef should not remain in the freezer for more than about 30 to 50 minutes.
• Next comes the most important tool. In order for the wafer-thin slices to succeed, the right choice of knife is of crucial importance. It is very important that the knife has a smooth edge, such as a file knife. In addition, the blade must be really sharp. Use the wrong knife, such as a wave ship bread knife, and you’re bound to fail.
• If you often make carpaccio, you can also find special carpaccio knives in specialist shops
• A thick wooden board is ideal as a safe base while cutting.
• If you don’t succeed in cutting the beef fillet into wafer-thin slices, use a little trick. Place the meat slices between cling film and gently pound them flat.
• If you own a meat slicer, this is of course the first choice for slicing perfect, wafer-thin carpaccio. However, a bread slicer is not suitable because the cutting discs have a serrated edge.
• Alternatively, have the carpaccio cut by your trusted butcher. Then you can be absolutely sure that nothing will go wrong.

Prepare the carpaccio

After slicing the beef tenderloin into wafer-thin slices, you’re almost done with the job. The carpaccio often tastes best in the puristic version with champions and rocket and you don’t have to do much for it.

• First, salt the carpaccio and put it in the fridge. Be careful not to over-salt the dish.
• Then clean the mushrooms and cut them into wafer-thin slices. Then add balsamic vinegar, lemon, salt, and pepper to the mushrooms.
• After washing the arugula or rocket, grate the parmesan.
• Finally, you can distribute the carpaccio on plates, add the prepared ingredients and drizzle a few drops of olive oil on top.