Here’s a free art history lesson to go with a wonderful salad. The original version of carpaccio, paper-thin slices of beef drizzled with a pale mayonnaise, has been on the menu of Harry’s Bar in Venice for almost fifty years. The dish is named for the Venetian painter, who sometimes juxtaposed red and white to dramatic effect. Nowadays, anything thinly sliced is dubbed carpaccio, although I bet the painter himself would recognize the magenta-red beets against the white pears as his particular style. A sprinkle of sharp Gorgonzola contrasts the sweet beets and pears.
Recipe from “Super Tuscan. Heritage Recipes and Simple Pleasures from our Kitchen to Your Table”, Touchstone. Photography by Eric Wolfinger.