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Tuesday, 25 November 2014

Carpaccio - a great hors d'ouvre of thinly sliced raw beef.

I have always fought shy of eating Steak Tartare although I suspect it is actually rather nice. So when I arrived in Holland a few weeks ago and I was offered a chance to eat thinly sliced raw beef - Carpaccio - I got brave and gave it a go. I was not disappointed. Although it has a wet feel in the mouth it is surprisingly tasty especially with a few capers and some rocket salad leaves.

In fact Carpaccio is often served just with a few spicy wild rocket leaves, a light drizzle of top quality extra-virgin olive oil and a squeeze of lemon juice. Sometimes, if you are feeling wealthy you could add a few musky shavings of truffle.

I found it went well with a chilled 9% Dutch or Belgian beer. But then I would! If in Holland then the main supermarkets Albert Heijn and Hoogvliet will impress with their big selections of continental meats. I never ever thought I would say this but I was in supermarket heaven. It is very likely the Dutch butchers will provide Carpaccio too but I somehow doubt that the average British butcher will be aware of it. Hope that I am wrong.

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