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Light carpaccio

  •  October 27, 2020

When we need something tasty for a light meal or even to serve with friends, nothing like a carpaccio. See how this classic preparation is practical and quick to do in my version.

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The origin of carpaccio is very interesting.

This is an invention of the Italian Giuseppe Cipriani, owner of the mythical Harry’s Bar in Venice.

The dish was created in 1950 to meet a request from Countess Amália Nani Mocenigo.

The noblewoman suffered from anemia and, on medical orders, needed to eat raw, iron-rich meat.

This specialty is great for satisfying your appetite and providing a good dose of animal protein.

But from a calorie standpoint, it can be a danger.

This depends on the side dishes that seek to mask its original flavor.

We are usually content with the finished industrial product, sliced ​​by the machine and separated by plastic sheets.

But the artisanal way of doing it is much more charming and gets a unique texture.

The key is to slice the freshly thin filet mignon at the tip of the knife and open it with your fingers on the plate.

This done, just make it with green leaves and season with the sauce of your choice.

The following recipe is ready in 15 minutes and yields a single serving with 214 calories.

Light carpaccio

Light carpaccio


80 g of fresh filet mignon
1/2 teaspoon capers
1/2 tablespoon extra virgin olive oil
1 tablespoon mustard
1/2 sicilian lemon
1 teaspoon light parmesan in chips
1 tablespoon chopped parsley
1 cup of arugula
2 tbsp water
Salt and pepper to taste

Method of preparation

In a small bowl, place the lemon juice.
Add olive oil, mustard, parsley, water, salt and pepper.
Stir until the mixture is homogeneous.
Refrigerate for five minutes.
On a cutting board, cut the meat into thin slices.
Then arrange them on a plate.
With a spoon, drizzle the sauce.
Garnish with arugula, Parmesan cheese and capers.

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