Carpaccio Piemontese recipe-best Italian antipasti made from home

Carpaccio Piemontese recipe

Carpaccio was reportedly discovered in 1950 by Giuseppe Cipriani from the Harry’s Bar in Venice and is called after an Italian Renaissance painter with a liking for using red and white. With this information in tow, it’s no surprise that this recipe is found in the antipasti section of both the dinner and lunch menus at one-MICHELIN-starred Carbone. As per to inspectors, “Mid-century classics are what this menu is all about.”

This preparation features a truffle emulsion, mushrooms, arugula, toasted walnuts, shallots, chives, and olive oil. “It’s a very classic preparation,” accords chef Mario Carbone of his revelation. “Piemontese beef is very lean and is regularly served raw or very rare. All the other tastes are classic Piemontese ingredients—the truffle, walnuts, and mushrooms are all ingredients you will find growing and used in Piedmont.”

Here’s how to make it at home.


  • 100 grams beef tenderloin, trimmed
  • 30 grams truffle emulsion (recipe below)
  • 15 grams toasted walnuts, finely chopped
  • 8 grams shallot brunoise
  • 4 grams chopped chives
  • Salt and pepper, to taste
  • 15 grams button mushrooms
  • 4 to 5 leaves arugula
  • Olive oil, for drizzling


1. Roll beef tenderloin into logs and then freeze. Thinly slice meat, preferably on a deli slicer. Arrange on a plate.

2. Brush the beef with the truffle emulsion. Sprinkle the shallots, walnuts, and chives over top and season with some salt and pepper.

3. Thinly slice button mushrooms on a mandolin and spread out uniformly over the carpaccio.

4. Add arugula, season the top with a little more salt and pepper, finishing with a drizzle of olive oil.
Truffle Emulsion

  • 2 egg yolks
  • 100 grams sherry vinegar
  • 60 grams Dijon mustard
  • 20 grams ketchup
  • 10 grams Worcestershire sauce
  • 150 grams white truffle oil
  • 100 grams black truffle peelings, drained
  • 200 grams grapeseed oil
  • 200 grams extra-virgin olive oil
  • Salt and pepper, to taste


1. Combine yolks, vinegar, mustard, ketchup and Worcestershire sauce in a blender.

2. Add black truffle peelings and blend

3. Emulsify in oils, supplementing truffle oil last — season with salt and pepper.

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