Beef Carpaccio (U.S.)
CARPACCIO (U.S.)
€20.90
The Lox · Düsseldorf
Beef carpaccio with cherry tomatoes, arugula, balsamic, parmesan, and pine nuts.
Nutrition
- Protein25 g
- Fat20 g
- Carbohydrates0 g
- of which saturates
- 5.8 g
- of which sugars
- 0 g
- Fibre
- 0 g
- Salt
- 1.2 g
Vitamins and minerals, % of reference intake
- Vitamin B12 152%
- Zinc 50%
- Vitamin E 32%
- Calcium 28%
- Potassium 20%
- Vitamin C 19%
- Folate 19%
- Iron 18%
Calculated from a standard recipe of this dish and food composition tables; the venue's recipe and portion may differ.
About the dish
Thinly sliced raw beef topped with various garnishes. This version is served with vegetables, nuts, and a balsamic dressing.
- Cuisine
- Italian (International)
Typical ingredients
- beef
- cherry tomatoes
- arugula
- parmesan
- pine nuts
- balsamic vinegar
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
History of the dish
Italy · 1950
- Origin
- Italy
- Dates from
- 1950
- Named after
- Vittore Carpaccio
- Created by
- Giuseppe Cipriani
Read more
Carpaccio is a dish of meat or fish (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin, and served raw, typically as an appetiser. It was invented in 1950 by Giuseppe Cipriani, founder of Harry's Bar in Venice, Italy, and popularised during the second half of the twentieth century.
Excerpt from the Wikipedia article “Carpaccio” · version used · CC BY-SA 4.0
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