There’s something rather magical about a dish that manages to be both impossibly simple and yet utterly elegant. Carpaccio di Manzo—Italian for beef carpaccio—is one of those rare creations. It’s the kind of dish that doesn’t shout for attention but rather draws you in gently, slice by delicate slice. For me, it’s always been a conversation starter, a table centrepiece, and a way to make any meal feel just that bit more refined.
I still remember the first time I tasted beef carpaccio. It was at a tucked-away little trattoria during a summer trip to northern Italy. The waiter arrived with a plate that looked more like art than appetiser—translucent slices of raw beef fanned out in a perfect circle, kissed with olive oil, topped with shavings of Parmesan, and scattered with peppery rocket leaves. It wasn’t just the flavour that impressed me, but the simplicity. There were no tricks, no complicated sauces—just good ingredients handled with respect.
Now, back in my own kitchen, I often recreate this dish whenever I want to bring a touch of Italy to the table. Carpaccio di Manzo isn’t something I serve every day—after all, it relies on incredibly fresh, high-quality beef—but when I do, it feels like a special occasion, even if it’s just a quiet lunch at home. I’ll pop open a bottle of chilled white wine or a crisp rosé and suddenly the kitchen feels like it’s been transported to the cobbled backstreets of Milan.
What makes this dish so wonderful is that it’s more about assembly than cooking. That means there’s room to really play with the toppings. While the classic version keeps things traditional with just Parmesan and rocket, I’ve seen all sorts of variations—and I’m not too much of a purist to enjoy a little twist now and then. I’ve added thinly sliced radishes for crunch, capers for a salty tang, and even a drizzle of truffle oil when I’m feeling indulgent. One of my friends likes to top his carpaccio with slivers of pickled red onion, and I must say it brings a lively zing that works beautifully against the richness of the beef.
Of course, the real secret lies in the beef itself. It needs to be tender and lean—fillet or sirloin are ideal—and sliced paper-thin. Some people use a meat slicer, but I find popping the beef into the freezer for about 20 minutes makes it firm enough to slice with a sharp knife. It’s a bit of a ritual now in my kitchen—me, standing at the counter, focused and careful, with my little wooden board and the meat glistening under the light.
Once I’ve plated the Carpaccio di Manzo, I always let the beef rest for a few minutes. Just enough for it to lose its chill and allow the olive oil and lemon juice to begin working their gentle magic. It’s funny how such a raw and minimalist dish can feel so full of life. Every bite brings together buttery soft beef, sharp cheese, peppery greens, and the warm richness of good oil. It’s the sort of flavour that lingers.
I’ve served Carpaccio di Manzo as a starter at dinner parties, as a light lunch on hot days, and even once as a main course for a friend who simply couldn’t get enough. Each time, it’s met with that same sense of surprise—how can something so simple taste so luxurious?
That’s the charm of Italian food, isn’t it? It doesn’t try too hard. It lets quality ingredients shine. Carpaccio di Manzo is a celebration of restraint, of letting things be. No elaborate techniques, no heavy-handed seasoning. Just the confidence to let the food speak for itself.
And in my book, that’s the heart of good cooking.
Carpaccio di Manzo
Ingredients
- 300 g beef fillet or sirloin (very fresh, high quality)
- 1 handful rocket leaves
- 40 g Parmesan cheese shaved
- 2 tbsp extra virgin olive oil
- ½ medium lemon juice only
- sea salt to taste
- ground black pepper to taste
Instructions
- Wrap the beef tightly in cling film and place it in the freezer for about 20 minutes. This will firm up the meat and make it easier to slice very thinly.300 g beef fillet
- Using a very sharp knife, slice the beef into thin rounds.
- If the slices are a little thick, you can place them between two sheets of baking paper and gently flatten them with a rolling pin or meat mallet.
- Lay the slices out in a single layer on chilled serving plates, slightly overlapping, to form a circle or fan shape.
- Drizzle the olive oil and lemon juice evenly over the beef.½ medium lemon, 2 tbsp extra virgin olive oil
- Season lightly with sea salt and freshly ground black pepper.sea salt, ground black pepper
- Scatter a few rocket leaves over each plate and top with shaved Parmesan.1 handful rocket leaves, 40 g Parmesan cheese
- Serve Carpaccio di Manzo immediately, optionally with crusty bread or grissini on the side.
14 comments
Such a simple dish but packed with flavours. Love it
As a starter, Carpaccio di Manzo sets the tone for a special meal. It’s fresh, colourful, and the combination of textures—the tender beef, the crisp rocket, and the sharp cheese—works perfectly.
Absolutely divine.
I’m always amazed by how few ingredients this dish uses, yet the flavour is so impressive.
The beef was sliced so thinly it was almost translucent—exactly how carpaccio should be. Every bite just melted away, leaving the salty Parmesan to linger beautifully.
Carpaccio di Manzo is the ultimate dinner party dish. It looks impressive, tastes exquisite, and doesn’t take hours to prepare.
I love how light this dish is. It feels luxurious without being heavy, and the presentation makes it look like something straight out of a fine-dining restaurant. Perfect with a glass of chilled white wine.
This is Italian simplicity at its very best. The beef was melt-in-the-mouth tender, and the olive oil and lemon gave it such a vibrant lift.
I added a drizzle of truffle oil to mine, and wow—what a game changer!
This dish is all about quality ingredients, and when they’re right, it’s unbeatable.
It’s simple, elegant, and makes me feel like I’m dining in Italy. Highly recommended for anyone who loves refined food.
I thought it might not be filling enough, but paired with crusty bread, it made a wonderful light lunch.
I’d never tried raw beef before, so I was a little hesitant, but Carpaccio di Manzo completely won me over. It was delicate, fresh, and beautifully balanced with the rocket and Parmesan.
There’s a kind of understated luxury about it—it doesn’t need bold spices or heavy sauces, just the beauty of fresh ingredients. A timeless classic.