Carpaccio Di Carne. The original version of this dish comes from Venice. According to Arrigo Cipriani, the present-day owner, Carpaccio was invented at Harry’s Bar in Venice, where it was first served to the countess Amalia Nani Mocenigo in 1950 when she informed the bar’s owner that her doctor had recommended she eat only raw meat. It consisted of thin slices of raw beef dressed with a mustard and mayonnaise sauce. The dish was named Carpaccio by Giuseppe Cipriani, the bar’s former owner, in reference to the Venetian painter Vittore Carpaccio, because the colours of the dish reminded him of paintings by Carpaccio.This lighter version is far more common nowadays.
Don’t panic when I tell you the main ingredient is horsemeat 🙂 It works just as well with beef. Thanks to Antonella for the recipe. If you are wondering why there are more photos than normal, I prepared this dish so I could post the recipe on another forum. If you like you can serve the sauce with the pasta as the first course, and the braciole as the second course.
500g tomatoes – If you can’t get really ripe ones, use tinned.
1 carrot, finely chopped
1 stick of celery, finely chopped
1 onion, finely chopped
And last but not least 🙂
Good red wine
It can be served with just about any type of pasta, but here they use orecchiette (little ears).
First peel, deseed and chop the tomatoes. It’s much easier if you cut an x in each one and blanch for about a minute. The skin virtually falls off.
Then prepare the braciole. Cut the meat into stips about 5cm wide. Put a little garlic, parsley and Grana on each strip. Roll up and fasten with a cocktail stick
Assembling the braciole
Brown the braciole in a heavy pot – one that’s good for slow cooking. Remove and put to one side.
Add the carrot, onion and celery to the same pot. Fry gently until the onion is well coloured.
Return the braciole to the pot and add a good slug of red wine. Cook until the wine has almost reduced to nothing
Then add the tomatoes, cover and cook over a very low heat. Cooking time depends on the meat. It should be very tender, but not falling apart. Check every now and again with a sharp knife or a skewer to see when they’re done. Mine took about 3 hours.
When they are done, remove the braciole from the sauce. Chuck in a bit of chopped basil. Toss the cooked pasta in a little of the sauce and divide between 4 plates. Remove the cocktail sticks and put 4 or 5 braciole on each plate. Top with more of the sauce, sprinkle on some parmesan and we’re away 🙂 Alternatively, serve the sauce with the pasta as the first course, followed by the braciole as the second course.
I’ve just found out that Tony Soprano’s recipe for ‘Braciole’ (or Brazhool 🙂 )appears in The Soprano Family Cookbook They serve it with ziti though. Would they be the famous ‘Grandma’s ziti’ we were always hearing about 🙂