The ORIGINAL CARPACCIO Recipe | A Culinary Journey to Harry’s Bar in Venice

Join me as we dive into the rich history and meticulous preparation of the original Carpaccio, a dish created by the legendary Giuseppe Cipriani at Harry’s Bar in Venice. This iconic recipe, inspired by the vibrant works of Renaissance painter Vittore Carpaccio, brings together artistry, hospitality, and the finest ingredients. Perfect for a special date or a culinary adventure, this video will transport you to the golden age of restaurant service.

**In this video:**
– **History of Carpaccio**: Discover the story behind this famous dish, from its invention in the 1950s to its name inspired by Venetian art.
– **Original Recipe**: Learn how to prepare the authentic Carpaccio with beef sirloin and the universal sauce.
– **Modern Variation**: Explore a lighter version with Parmigiano and rucola, perfect for health-conscious diners.
– **Tips & Tricks**: Get insider tips on slicing the meat, creating the perfect sauce, and serving it with finesse.

00:00 Intro
01:06 Origins
05:42 Meat Preparation
07:28 Carpaccio Cipriani Recipe
08:41 Carpaccio Con Rucola Recipe
09:30 Drink Pairing
10:33 Final Thoughts

**Ingredients for Original Carpaccio**:
– 1 kg (3 lb) beef sirloin, whole (600g when trimmed)
– 200g mayonnaise
– 1–2 tsp Worcestershire sauce
– 1 tsp fresh lemon juice
– 2–3 tbsp whole milk
– Salt and freshly ground white pepper

**Universal Sauce Preparation**:
1. Mix mayonnaise, Worcestershire sauce, and lemon juice.
2. Add milk to achieve desired consistency.
3. Season with salt and pepper.
4. Place in a piping bag and refrigerate.

**Carpaccio Preparation**:
1. Trim and chill the meat.
2. Slice paper-thin and arrange on plates.
3. Drizzle with universal sauce in a Kandinsky-inspired pattern.
4. Serve immediately.

**Modern Variation**:
– Rucola
– Parmigiano flakes
– Lemon juice, olive oil, salt, and pepper
– Optional: Pine nuts, capers, taggiasche olives

Pair with a well-stored Valpolicella for a complete experience.

**#Carpaccio #GiuseppeCipriani #HarrysBar #VeniceCuisine #ItalianRecipes #RenaissanceArt #CulinaryHistory #RawMeatDish #FineDining #Foodie #GourmetCooking #RecipeVideo #TravelAndFood #CookingChannel #FoodStories #RestaurantHistory #ClassicRecipes**

Enjoy your culinary journey! Buon appetito! 🍽️

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we are in Venice in the 1950s at a famous restaurant called Harry’s Bar and jpe chiani the owner has just greeted one of his most esteemed guests but that night she had a particular demand little did he know that the recipe that he came up with that night would become a Timeless classic and staple of the hotel restaurant industry and served to this very day throughout the [Music] world good evening my afficionados of Regional Cuisines and restaurant Classics tonight we are going to talk about a very special dish called kpacho this dish has a lot of interesting lessons to teach us and a very unique backstory but before it was known as a delicate preparation of thinly sliced beef or fish this red recipe was an emblem of the city of Venice and an homage to one of its most famous painters invented by the illustrious jpe chiani the kpacho is a dish that takes us to a very very special place and time during the 1950s at his legendary Venetian Restaurant Harry’s Bar I hope you have enjoyed your stay oh we have a enjoyed it extremely so keep you well have a nice Jour I hope to see you next so let’s go back then there to Venice in the 1950s where jpe chiani was becoming quite well known because Harry’s Bar was attracting a lot of famous celebrity guests since opening Harry’s Bar in the 1930s Mr chiani had always put Hospitality of the highest quality to the center of his ethos and this still stands today he was a legend and Visionary of his time and what people like Orson Wells were to cinema or Ernest Hemingway to literature jpe chiani was to the restaurant industry he he made us lots of uh publicity but in another way I made him publicity because he used my name to get [Music] right if you ever have the chance of visiting Harry’s Bar in Venice the first thing that’ll strike you is how simple the place actually is it doesn’t boast the opulence of a grand Venetian Palace there’s very little decoration whatsoever however the waiters are extremely courteous and very efficient and you’ll certainly see a lot of very interesting characters behind the bar his regular Patron the Countess Amalia Nani Migo was ordered by her doctor that she could not eat cooked meat why exactly that is we will never know but what matters is that while today’s restaurants would probably just propose something else on the menu this lazy solution was not in the modus ofandi of our famous restorator that night he would take the time effort and creativity to come come up with a dish that would not only comply with the dietary restrictions of his guests but delight and impress her appetite for meat what inspired chiani that evening we’ll probably also never know but it’s possible that he may have recalled a dish he may have had once in the pon area called Kuda Al albe from the Lang where thinly sliced pieces of raw beef are seasoned with olive oil lemon juice salt and pepper and if you’re lucky and in season white truffles in any case constraints breed Innovation and that’s what happened that night chiani took the freshest piece of beef that he could find and sliced it ever so thin delicately laying the pieces on a circular plate to make a beautiful red canvas on which he would then drizzle what would became known as the universal sauce in the trademark Kandinsky style pattern now the way the counts react to the dish is also up for historical debate but I have a hunt she may have recommended to her friends what was probably Word of Mouth became a new legendary addition to the menu all that was missing was a name according to the legend put forth by the chianis the name came to jpe from an art exhibition dedicated to the famous Venetian Renaissance painter called vtor kpacho which took place place at the doas palace at the time the colors of his dish reminded chuani of cacho’s use of brightly colored saturated tones of red but if you do a little digging something doesn’t quite add up you see the actual exhibition that took place at the doas palace in honor of VOR kacha took place in 1963 and the evening I just described was sometime in the 1950s what I think is most likely though of course is that chuani already knew about vacho before this exhibition in fact you don’t have to go very far away from Harry’s Bar if you cross the Grand Canal across the Academia Bridge you’ll get to the Galleria de Academia where they have many works by vctor caracho on permanent display keeping that in mind we’re now going to prepare our classic kpacho in two different ways the first is going to be kacho chiani the one I just described the second was popularized in the 1980s and is most popular all over the world although you can also find it on the menu at Harry’s Bar that is kpacho with Rola and paragano so as we said already it’s a simple recipe that requires finesse precision and freshness according to tradition the besca bacho is made with beef sirloin that you’re going to trim get all the fat off of all the sides so you get a nice beautiful red cylinder if you ask your butcher he can trim it for you I’ve asked my butcher she didn’t want to cut into slices you’re going to cut it yourself because even if you get your butcher to cut it into slices for you then you only have a a 2our window to eat it before it begins to oxidize and change color which doesn’t look very appealing and as we saw Aesthetics is a major element of this dish one full-sized portion is about 150 g gr but keep in mind that you’ll lose a lot of meat when trimming and plating so I would account for about 30% loss I would buy about 200 g of meat per person now you’re going to get to the meat and this is the tricky part so as we said you’ve trimmed every bit of fat and Grizzle from the sirloin leaving that small cylinder of tender lean meat most online recipes tell you to put the meat in the freezer making it easier to slice but chian insisted against it and since we’re following his recipe will not be putting any of this meat in the freezer then using a long bladed razor sharp knife slice the meat paper thin and arrange the slices on individual plates covering the surface completely like the red canvases they’re supposed to be this Universal sauce is the focal point of the dish so focus on that get 200 g of mayonnaise with about 1 to two teaspoons of Worchester sauce one teaspoon fresh lemon juice then you’re going to add the milk add just enough so it just barely coats the back of a dry wooden spoon salt and freshly ground white pepper you’re going to blend all those ingredients with a whisk taste and adjust to seasoning as you prefer with more warchest sauce or lemon juice as you see fit then you’re going to add your Universal sauce to a Piping Bag and keep it ready in the fridge get your Piping Bag ready and take one moment to look at a piece of art by vasel Kandinsky and then get to work use your inspiration to make these Kandinsky style patterns in two angles on the plate and serve immediately there you [Music] go another version that I mentioned that got very popular in the 1980s is the one with Rola and paragano I really like this version too cuz it’s leaner and it’s also very high in protein because of the added paragano so here’s how you do it you’re going to whisk some extra virgin olive oil with some lemon juice and salt drizzle that slightly on the meat leaving some in the bowl in that bowl you’re then going to throw in some Rula and mix the remaining sauce with the Rula and put it in the center of the plate in a little Mound then add generous pieces of shaved paragano pepper and if you like some pine nuts Capers or tagashi olives would work very well as well as your guests wait as you prepare I recommend making them a bellini cocktail because that was also invented by chiani at Harry’s Bar if you go you sit at the bar you get a bellini cocktail and when they assign you to your table you sit down and you order the caracho and pair it with wine don’t pair the Bellini with the Cacho I recommend in any case to pairing this with a beautiful amaron de la valella I’m pairing a luxurious red Venetian dish with a luxurious red Venetian wine from the Veno maybe I’m overdoing it because it’s a very powerful dark red with Rich Aromas of stewed fruits even tobacco some people like to say tar very powerful dark wine which may maybe overpower the the meat I think it’ll go very very well together if you have a better wine pairing suggestion let me know in the comments below I really like this dish because it brings us back to a time when restaurants just operated differently it also serves us valuable lessons on flexibility and adapting to our guest’s needs we are talking about a dish that inspired itself from an old rustic traditional dish from another region and bringing it back to the Forefront with the modern twist it’s incorporating elements of Fine Arts with artistic creativity and also puts the raw ingredient to the Forefront I really hope you enjoyed this video and are going to make it let me know in the comments below how your kpacho turned out and if you’re interested in learning more about other iconic Venetian dishes and where to find them in Venice I made a video exactly about that that being said if you’re interested in these Pearls of regional Cuisines and restaurant Classics then I recommend subscribing to this Channel and I’ll see you on the next trip AR if you come in here and you have a woman with you I can do with do what I want if I know that woman interesting I can offer you Cav I can off you French champagne instead instead Italian champag and you can say no