The ORIGINS OF CARPACCIO | Recreating the recipe from Harry’s Bar in Venice

Join me as we dive into the rich history and meticulous preparation of the original Carpaccio, a dish created by the legendary Giuseppe Cipriani at Harry’s Bar in Venice. This iconic recipe, inspired by the vibrant works of Renaissance painter Vittore Carpaccio, brings together artistry, hospitality, and the finest ingredients. Perfect for a special date or a culinary adventure, this video will transport you to the golden age of restaurant service.
*In this video:*
- **History of Carpaccio**: Discover the story behind this famous dish, from its invention in the 1950s to its name inspired by Venetian art.
- **Original Recipe**: Learn how to prepare the authentic Carpaccio with beef sirloin and the universal sauce.
- **Modern Variation**: Explore a lighter version with Parmigiano and rucola, perfect for health-conscious diners.
- **Tips & Tricks**: Get insider tips on slicing the meat, creating the perfect sauce, and serving it with finesse.
00:00 Intro
01:06 Origins
05:42 Meat Preparation
07:28 Carpaccio Cipriani Recipe
08:41 Carpaccio Con Rucola Recipe
09:30 Drink Pairing
10:33 Final Thoughts
**Ingredients for Original Carpaccio**:
- 1 kg (3 lb) beef sirloin, whole (600g when trimmed)
- 200g mayonnaise
- 1-2 tsp Worcestershire sauce
- 1 tsp fresh lemon juice
- 2-3 tbsp whole milk
- Salt and freshly ground white pepper
**Universal Sauce Preparation**:
1. Mix mayonnaise, Worcestershire sauce, and lemon juice.
2. Add milk to achieve desired consistency.
3. Season with salt and pepper.
4. Place in a piping bag and refrigerate.
**Carpaccio Preparation**:
1. Trim and chill the meat.
2. Slice paper-thin and arrange on plates.
3. Drizzle with universal sauce in a Kandinsky-inspired pattern.
4. Serve immediately.
**Modern Variation**:
- Rucola
- Parmigiano flakes
- Lemon juice, olive oil, salt, and pepper
- Optional: Pine nuts, capers, taggiasche olives
Pair with a well-stored Valpolicella for a complete experience.
*#Carpaccio #GiuseppeCipriani #HarrysBar #VeniceCuisine #ItalianRecipes #RenaissanceArt #CulinaryHistory #RawMeatDish #FineDining #Foodie #GourmetCooking #RecipeVideo #TravelAndFood #CookingChannel #FoodStories #RestaurantHistory #ClassicRecipes*
Enjoy your culinary journey! Buon appetito! 🍽️
Follow me on Instagram @sebastian.messinger

[@MariaM-yj9hd]

Dear Sebastian. Thank you ever so much for your wonderful episodes on Italian food and wine. Every single one of them is a pleasure to watch being very informative, beautifully composed and to the point. Keep on going! 🎉

[@sebastianmessinger]

Dear Maria, thank you for your kind and encouraging words. They truly mean a lot and blow some wind into my sails to keep going! All the best to you. 🙏🙏

[@username849]

Great video, thanks ❤

[@ermishatziantoniou5113]

Your channel is one of the most informative and interesting i ve ever seen . Im hooked and your editing and style resembles a 1 million sub channel which i wish the algorithm was more kind to you to reach this milestone at one point . Bravo e salute mio amico .

[@sebastianmessinger]

Thanks! The algorithm will get kinder over time and thanks to encouraging comments such as yours. Do let me know what other channels you mean that have a similar editing style. I’d be curious to see. :)

[@ermishatziantoniou5113]

@@sebastianmessinger In general i mean that the quality reflects channels which have millions of subs kind of magnitude

[@sebastianmessinger]

Thanks! We’ll get there 💪

[@sts0868]

I totally agree - lets all help the "algorithm" recognize that gem of a channel!!!

[@ermishatziantoniou5113]

Do more of classic venetian traditional dishes because this cuisine doesnt get the recognition it deserves being overshadowed by the likes of Tuscany , Bologna , Roma , Sicily and Napoli .

[@sebastianmessinger]

That’s the plan! Showcasing regional dishes to the forefront through their unique stories or cultural significance :)

[@zazouille2264]

Another great piece! Keep up the good work!

[@sebastianmessinger]

Thank you kindly!

[@CliveN-yr1gv]

Wonderful. I make the second version and it is always received well. Your pairing of Valpolicella Amarone is perfetto! Salud 👏🏽

[@sebastianmessinger]

Thanks! Lucky you have guests who appreciate raw meat :)

[@mirafrischhut5053]

So good as always!!

[@sebastianmessinger]

Schnitzel 🙏

[@sebastianmessinger]

Schnitzel 🙏

[@BR-ur2gk]

Molto bene

[@sebastianmessinger]

Grazie

[@FrancoisGiroux]

Much love! Nice. Est-ce qu'on peut prendre de la viande à fondue?

[@sebastianmessinger]

Merci! Oui, avec du ketchup

[@michiukawa1208]

Hi Seb, is your mayo homemade or store bought? What is your mayo of choice? Ciao!

[@sebastianmessinger]

Hey Michi! Although using kewpie was tempting, I made it myself! Quick & easy. Egg yolk, mustard, neutral oil, lemon and salt. Basta

[@michiukawa1208]

@@sebastianmessinger That was my guess! I'll make the carpaccio as soon as we get home. We are in Bologna now :)