Classic beef carpaccio

Classic Beef Carpaccio is an elegant Italian appetizer featuring thinly sliced raw beef, topped with toasted pine nuts, chives, and parmesan. This dish balances rich flavors with fresh garnishes, perfect for special occasions.

12 Jan 2026
Cook time 0 min
Prep time 45 min

Ingredients:

1/2 lb beef
2 tbsp pine nuts
2 tbsp chives
1/2 cup grated parmesan cheese

Classic Beef Carpaccio is a delightful Italian appetizer known for its simplicity and elegance. This dish features thinly sliced raw beef served with fresh ingredients that add texture and flavor. It's a fantastic choice for dinner parties or special occasions, offering a combination of rich flavors that will tantalize your taste buds.

Instructions:

1. Prepare the Beef:
- Place the beef in the freezer for about 30-45 minutes. This will make it easier to slice thinly. Freezing for too long might make slicing harder, so keep an eye on the time.

2. Toast the Pine Nuts:
- While the beef is chilling, heat a dry pan over medium heat.
- Add the pine nuts and toast them for 2-3 minutes, stirring frequently. They should become fragrant and lightly browned. Remove from heat and set aside.

3. Slice the Beef:
- Once the beef is partially frozen, use a sharp knife to slice it as thinly as possible. Aim for paper-thin slices.
- Lay the slices in a single layer on a large plate or platter. You can overlap them slightly if necessary.

4. Garnish the Carpaccio:
- Sprinkle the finely chopped chives evenly over the beef slices.
- Scatter the toasted pine nuts on top.
- Finish with a generous sprinkle of grated parmesan cheese.

5. Serve:
- Optionally, you can drizzle some high-quality olive oil and a squeeze of fresh lemon juice over the carpaccio before serving.
- Serve immediately, pairing it with some fresh bread or a light salad if desired.

Classic Beef Carpaccio is a sophisticated starter that impresses with its simplicity and refined taste. By using high-quality ingredients and following these tips, you can create a beautiful and delicious dish that sets the tone for a memorable meal. Enjoy the delicate balance of tender beef, nutty pine nuts, fresh chives, and savory parmesan cheese as they come together in perfect harmony.

Classic beef carpaccio FAQ:

How long should I freeze the beef for carpaccio?

Freeze the beef for about 30-45 minutes to make it easier to slice thinly. Avoid freezing for too long, as it may become too hard to cut.

What is the best way to slice the beef for carpaccio?

Use a sharp knife to slice the partially frozen beef as thinly as possible, aiming for paper-thin slices. Lay the slices in a single layer on a plate, overlapping slightly if needed.

Can I substitute the pine nuts in this recipe?

Yes, you can substitute pine nuts with other nuts like walnuts or almond slices. However, keep in mind that this will alter the flavor and texture slightly.

How should I store leftover carpaccio?

Leftover carpaccio should be covered and refrigerated for up to 24 hours. However, it’s best enjoyed fresh due to the raw nature of the beef.

What kind of beef is best for carpaccio?

Use high-quality beef such as tenderloin or sirloin for carpaccio, as the texture and flavor of the meat are crucial for this dish.

Tips:

- Use high-quality beef: Opt for a tender cut like beef tenderloin or sirloin for the best texture and flavor.

- Freeze before slicing: Place the beef in the freezer for about 30 minutes before slicing to make it easier to cut thin, even slices.

- Use a sharp knife: A very sharp knife is essential to get paper-thin slices without tearing the meat.

- Toast the pine nuts: Lightly toast the pine nuts in a dry skillet over medium heat for a few minutes until golden brown to enhance their flavor.

- Serve immediately: Carpaccio is best enjoyed fresh. Prepare all ingredients ahead of time and assemble the dish just before serving.

Nutrition per serving

4 Servings
Calories 260kcal
Protein 22g
Carbohydrates 2.55g
Fiber 0.46g
Sugar 0.42g
Fat 18g

Classic beef carpaccio