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Tuesday, February 2, 2010

Beef Carpaccio

Beef Carpaccio

Not something I made, but something I love and was treated to recently. The Mr. and I had a date night this past Sunday and were both craving some red meat. So, we headed on down to one of the best places in Kuwait for steak, Gaucho's Grill (UK based).

I adore their chimichurri marinated churrasco cuts but the thing that really gets me salivating @ Gaucho's is their Beef Carpaccio.

Fine Argentinian cold aged tenderloin is seared and sliced paper thin. It's then crowned with a fine green (like frisee, rocket, radicchio, watercress etc.) and adorned with shaved parmesan. The dish is finished with a drizzle of vinaigrette and a sprinkle of fresh ground pepper and sea salt.

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The origins of the dish date back to the 1950's. It was allegedly created at Harry's Bar in Venice, Italy by former owner Giuseppe Cipriani for a countess Amalia Nani Mocenigo. The countess came to the bar and told the owner that her Dr. had told her she needed to eat raw meat to improve her health. That's when Cipriani whipped the tasty dish up and dubbed it Carpaccio after Venetian painter Vittore Carpaccio, whose colorful works he thought reminiscent of the color of the dish.

Perhaps if I manage to find some quality tenderloin at Dean & Deluca one of these days, I'll try my own hand out at one of my faves.. In the meantime, Gaucho's shall continue to receive my business :)

And I'll update this post if I'm ever able to get personal shots of Gaucho's restaurants in Kuwait but this is what I was able to find online to just show what it looks like a bit on the inside. It's quite chic considering it looks like they're using real cow pelts for upholstery :)
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Image and video hosting by TinyPic

Source(s):

http://en.wikipedia.org/wiki/Carpaccio
http://www.foodreference.com/html/fcarpaccio.html
http://www.gauchorestaurants.co.uk/

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