Carpaccio Cut

Carpaccio cut is a technique of slicing a raw product (beef fillet, fish, and sometimes vegetables) into extremely thin, almost translucent slices for the eponymous Italian appetiser carpaccio. The dish was invented at Harry's Bar in Venice in the mid-20th century and named after the painter Vittore Carpaccio, whose works are famed for their vivid red hues.

To achieve the required thinness the product is usually slightly frozen — so the fibres hold their shape and the knife passes cleanly. With a very sharp long knife (or on a slicer) almost transparent petals are cut, which can then be gently pounded or rolled between film to paper thickness. The finished slices are fanned out on a chilled plate and served at once, drizzled with olive oil and lemon juice and garnished with flakes of parmesan, capers, and rocket. The key to a perfect carpaccio is an impeccably fresh product and a masterful, even cut.