Carpaccio free after the original from Venice

I do not know if that is true, but the story behind the very first carpaccio is that a man who came to Harry's bar in Venice could not eat either cooked or fried meat. This made the kitchen think creatively and they named the dish carpaccio after a Renaissance painter of the same name, who used a lot of red and white in his paintings.

I have tried a variation of the original dish and we think it tastes very good.

This recipe is suitable as an appetizer for 4 people.

4 x 100 g beef fillet in leaf-thin slices (ask them to divide it for you in the meat counter)

2 tbsp reven parmesan cheese

2.5 dl mayonnaise

3 teaspoons lemon juice

5 ts worcestersaus

3 teaspoons grated garlic

Place the meat over 4 plates. Mix together the rest of the ingredients, pour it into a spray bag or similar. and sprinkle it over the meat. Sprinkle with a little freshly ground salt and pepper and garnish with a little green, e.g. parsley or basil.

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