Those brackets are not decoration — they are Foodakl's own read of this photograph, drawn where the app found each part of the plate.
Beef carpaccio
Also known as carpaccio di manzo · carpaccio · beef carpacio
Beef sliced to translucence, dressed with oil, lemon, rocket and parmesan shavings. Eaten cold; the meat melts rather than chews.
Typical serving
320 kcal
usually 250–410 kcal
 Protein | 24 g |
|---|---|
 Carbs | 7 g |
 Fat | 22 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- this is raw beef — one whole piece from a butcher, bought the day it is eaten
- freezer space for 40 minutes, and the sharpest knife in the house
Ingredients
Serves 2 · dimmer marks are storecupboard
- 200gbeef sirloin — one whole piece, fillet or trimmed sirloin. Never anything pre-sliced, and never mince
- 1 tbspolive oil
- 1lemon
- 20gparmesan
- 1 handfulrocket
- 1 tbspcapers
- to tasteblack pepper
Method
5 steps
chop · 6mEvery scrap of sinew and silverskin trimmed away, so what is left is one clean cylinder of muscle. Wrapped tightly in film.
rest · 40m walk awayInto the freezer until it is firm to the press but nowhere near frozen through. Warm beef cannot be cut thin by anyone, with any knife — this is the entire trick and there is no substitute for it.
- chop · 15m
Sliced across the grain as thin as the knife allows, each slice laid between two sheets of film and pressed out thinner still with the flat of a heavy pan. It should be near enough translucent.
finish · 4mLaid in a single layer straight onto cold plates and kept in the fridge until the moment it goes out. Dressed early, the lemon starts to cure it and the colour turns grey.
- finish · 3m
Lemon, oil, salt and pepper over at the table, then rocket, shaved parmesan and capers. Eaten within the hour: this is raw meat, and it is not a dish to leave standing or to keep for tomorrow.
Worth knowing
Invented at Harry’s Bar in Venice in 1950 and named for the painter Carpaccio, whose reds matched the plate.
More from the Italian kitchen
Closest in calories
Browse macros for every Italian dish Foodakl can log: Italian
Eaten it? Don't type it.
Point the camera at the plate. Foodakl names what's on it, counts what matters, and keeps the record — no database, no dropdowns. Your photo is read, never kept by us.