Originating in Venice, this raw carpaccio is served with oranges and a vinaigrette to be the quickest antipasto you can make.
Carpaccio is thin slices of raw beef and was first presented at the famous Harry’s Bar in Venice.
The traditional recipe is made with the freshest beef sirloin and served with just a squeeze of lemon, some black pepper and shaved Parmesan as an appetizer course. I took this idea and made a recipe with an orange and lemon vinaigrette marinade, but wrapping orange segments with the meat, a play on the recipe of Prosciutto and melon. Since there is no cooking involved, this is the fastest started your can make… I like to call it “the Italian sushi”.
- 2 high quality NY steaks sliced very thinly (tell your butcher it’s for Carpaccio)
- ¼ cup freshly squeezed lemon juice
- ¼ cup freshly squeezed orange juice
- 2 large oranges, segmented
- ½ cup fresh arugula
- Shave of Parmigiano-Reggiano to taste
- ¼ cup extra-virgin olive oil
- Sea salt and black pepper to taste
- Trim off the very top and bottom of the orange with a sharp knife.
- Set the fruit on end, and cut the skin from its flesh, beginning at the top and following the curves.
- Cut out each section of the fruit by inserting the blade of the knife between the flesh and the membrane on each side.
- The wedges should come out easily, leaving the membrane intact. Transfer on a dry plate, discard excesses of juices, cover and refrigerate of 30 minutes.
- In a medium bowl combine the lemon and orange juices, add olive oil, salt and pepper and whisk together.
- Place the arugula on a serving plate. Dip each slice of meat in the vinaigrette and then wrap it around the orange segment leaving some of the meat flat on the plate.
- Repeat this step until you fill the large serving plate.
- Drizzle the rest of the vinaigrette on top the meat and orange segments.
- Shave and crumble some Parmigiano-Reggiano, grind some black pepper, and sprinkle with sea salt flakes to taste.