The world famous carpaccio today is a preparation of raw beef, cut into very thin slices, traditionally seasoned with a drizzle of olive oil, lemon juice, salt and pepper and sprinkled (or not ) shavings of Parmigiano Reggiano or pecorino.
It owes its reputation to Arrigio Cipriani, owner of Harry's Bar in Venice in the 1950s, he named it in honor of the Venetian painter Carpaccio.
The colors of the sliced meat can indeed evoke the palette of purples in the artist's paintings. But according to some sources, its origin is Piedmontese and its name means "Carpathian-style beef" .
Difficulty:[usr 2 ]
Wash the courgettes, thinly slice them lengthwise using a paring knife and steam them.
Wash and dry the tomatoes, cut them into very small dice. Quickly run the mushrooms through cold water, remove the earthy stems and cut them into strips.
Peel the half cucumber and cut it into strips. Remove the seeds and the white ribs from the half peppers and cut them, too, into strips.
Put all the vegetables in a dish, drizzle with olive oil and a drizzle of vinegar, sprinkle with chopped chives, salt and pepper and add the diced tomatoes and fennel. Cover and marinate for 4 hours in the fridge.
