Dish from Italy and more precisely from Harry's Bar in Venice.
We even know the name of the inventor of the dish: Giuseppe Cipriani.
In 1950, Amalia Nani Moncenigo, a countess to whom doctors recommend to consume raw meat, asks that a dish be served to her… a sort of challenge to the cook.
He does so and serves her thin slices of seasoned beef.
To name this dish, it is inspired by Vittore Carpaccio, a 17th century painter known for his flamboyant reds.
Carpaccio later became a common name for a preparation of a finely raw cut and seasoned product.
Olivier Poels' recipe: carpaccio of Saint-Jacques
- 12 fresh scallops
- 1 lemon
- 1 vanilla pod
- 20 cl of olive oil
- fleur de sel
- Sarawak pepper
- A few arugula leaves
Shell the scallops and wash them / Cut them into 4 vertically / Prepare the vanilla oil by infusing the seeds in the oil / Brush the bottom of the dish with vanilla oil, place the Saint- Jacques, gently squeeze the lemon, grate the zest, add the pepper, fleur de sel, a drizzle of vanilla oil and the arugula leaves.