Carpaccio Recipe and Tagliata di Manzo

A carpaccio recipe is usually a raw beef dish, but it can also be made with a good quality raw fish such as tuna.

A Tagliata di Manzo recipe is basically a beef carpaccio recipe that is slightly warmed instead of completely raw. This one is great if you like raw but not too raw.

There are many techniques and flavors you can experiment with when making a beef carpaccio or fish carpaccio. You can play around with different acids or vinegars, oils, vegetables, herbs, and spices.

Make sure to use the finest quality beef you can get your hands on when making your carpaccio dish. I would use a grass fed beef or even bison buffalo meat over any type of grain fed or factory farmed meat.

Grass fed meats are leaner and more nutrient dense than grain fed animals. There is also less chance of bad bacteria being in your meat when consuming a grass fed animal.

Check your favorite local grocery store or health food store for these types of meats and if you need to you can order grass fed meats online.

Steak Carpaccio

This preparation offers a different type of texture and flavor. Freezing meat also makes it a bit easier to slice fairly thin and freezing meat for a certain period of time can help to eliminate the threat of certain parasites - if this is a concern for you.

Tagliata di Manzo or Warmed Beef Carpaccio

Arugula and hard cheese such as Parmesan Reggiano seem to be the traditional choice for a beef carpaccio, but other hard cheese such as Pecorino can also be used for this dish.

I would not add on my oil till the meat came out of the oven because vegetable oils are very volatile and can be easily damaged by too much heat.

You can also grill a steak to rare or medium rare and then just slice thinly. You can use a New York steak, Beef Tenderloin, Sirloin, or whatever tender cut of meat you prefer.

Tuna Carpaccio

You can use healthy fish such as wild caught salmon or halibut to make your fish carpaccio. I like the idea of marinating with some sort of acid like lemon or lime juice as this somewhat cooks the fish and gives it a chewier texture.

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