Beef carpaccio

Carpaccio was invented by Giuseppe Cipriani in Venice in 1950, for a customer whose doctor had forbidden her cooked meat. He named it after a painter, for the reds in his paintings. Everything is in the thickness, because the beef is sliced fine enough to stay tender without ever meeting heat. What gives it its edge is the peppery rocket, the salty parmesan and the wholegrain mustard.