It ‘also true that my work makes you meet with people who are often happy just because on holiday, and that when you stop for a moment and get out, looking at the sky, and feel the smell of the countryside that surrounds you and the sun warms the skin, well, you’re feeling really lucky; who cares if you have 8 hours of work behind you and it need to do other 4, minimum?
This summer with cuocheinvacanza, I was honored on July to make a private wedding dinner. The bride and groom were two beautiful boys from Denmark, guests with their family in a charming villa on the outskirts of Lucca.
We prepared for them a menu that ranged from homemade pasta topped with fresh pesto (here’s the recipe) to the famous “Tagliata” (tender and tasteful tuscan meat cut with a knife); we prepared a homemade seasonal fruit ice cream… everyone made us lots of compliments for everything, and we’re really proud of it, but there is a dish that has been particularly successful: the Carpaccio “painted” with Honey Sauce.
The carpaccio was invented by Giuseppe Cipriani, founder of the famous Harry’s Bar in Venice that in this wonderful city, in 1950, prepared for the first time this dish during a painting exhibition on the artist Vittore Carpaccio, to meet the needs of the Countess Amalia Nani Mocenigo which unfortunately was forced to follow a diet that prevented the intake of cooked meat.
Carpaccio is simple and quick and does not need any cooking. Even though the foregoing, I saw that people abroad lightly cook the meat, or freeze it. I can imagine what caused this need, maybe the worry about bacteria.
Here in Italy the meat undergoes a long series of controls for the entire journey, from breeding to processing, and in the slaughterhouse is even expected the presence of an official veterinarian who may exclude meat from animals considered at risk. That’s why for the meat does not exist a particular prescription to cook it (unlike the fish).
Back to us and to this delicacy, we don’t cook Carpaccio: it is very thin slices of raw meat, usually beef, which are arranged on a platter.
You can freeze the meat if you like.
This one I’m going to show you it ‘an original way of doing Carpaccio, unknown to many here in Italy, but the meat-honey combination dates back to the dawn of time.
A few days ago, “the beautiful bride” I told you before, contacted me on FB to ask me the recipe … well … here it is, my dear, for you, for all readers of this blog, for your wonderful family and all other customer-diners and students that make our magical summer evenings!