What is Carpaccio Beef? Nutritional Facts, Calories & Taste

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Carpaccio Beef

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Stock Image | Carpaccio Beef

What is Carpaccio Beef?

Carpaccio Beef is a popular Italian dish made of thinly sliced raw beef, usually served as an appetizer. The dish is named after the Italian Renaissance painter Vittore Carpaccio, who was known for using vibrant shades of red in his paintings, similar to the color of the raw beef used in the dish. The beef is typically seasoned with olive oil and capers and often served with arugula. While the dish may be raw, it is thinly sliced to ensure tenderness. It is often served with various complementary flavors and textures to create a delicious and visually appealing dish.

What does Carpaccio Beef Taste Like?

Salty

Salty is one of the five main tastes. It has a satisfying and addictive quality with hints of sourness. Salty foods include cheeses, cured meats, chips, and olives. It is used in almost every dish and prepared food. Salt is added to enhance flavor and offer a distinctly salty taste.

Umami

Umami is one of five main tastes. It is savory with a depth of flavor. Umami is a taste in many foods, including meat, seafood, beans, and nuts. It is both naturally occurring and created through the specific use of ingredients to create a satisfying taste. Umami is characteristic of proteins and savory dishes.

Ingredients

tenderloin steak

Tenderloin steak is a cut of meat from cattle and comes from the side of the animal towards the back, called the loin. It is a tender piece of meat and very lean and little fat. It is often served in a round and very fat slice. The flavor is meaty, umami and juicy. Tenderloin can be cooked many ways and is often pan cooked or grilled.

arugula

Arugula is a leafy and tender field green with a tender texture. The leaf is small, about the size of baby spinach or slightly bigger, but longer and looks like a spindly oak leaf. The flavor is green and spicy, with a refreshing bite. Arugula is used in salads, omelettes, sandwiches and is commonly served raw, or pan wilted with a touch of oil.

olive oil

Olive oil is extracted from the fresh olive, which grows on a tree. Many olives are needed in the extraction of the oil. This is done by a mechanical process and sometimes by a chemical process, though the mechanical method is highly preferred. Olive oil is a golden color and changes slightly due to whether it is extra virgin, or first cold pressed. The flavor of olive oil depends on how it was processed. Lower quality oils will taste mild, while high quality olive oils will have a robust flavor that is green, or may have a spicy quality. Extra virgin and first cold pressed or preferred. Olive oil lends a depth of flavor to any savory dish.

red wine vinaigrette

Red wine vinaigrette is a dressing used commonly in fresh green salads and has other uses for sandwiches and proteins. The dressing is made from olive oil, wine vinegar, and simple seasonings. The color is a translucent reddish tone with a sour and salty flavor.

canned capers

Capers are a bud that grow on a bush that is picked before it flowers. They are tiny and an earthy green tone with a round, or fat oval body that can get up to 7mm in size. Their skin is smooth, or with soft lines. The texture is semi-soft with a very briny, piquant taste and a hint of lemon. Capers are often sold in saltwater brine, though they are tastiest when dry-packed in sea salt. These tiny buds add tremendous flavor to seafood and pasta dishes and, are versatile across a range of cuisines.

ground black pepper

The peppercorn plant grows in tropical climate and produces tiny black fruit. The fruit is dried and become hard. At this point it is ground into a textured powder comprised of black and grey dots. It has a flavor that is spicy, pungent and sharp. Pepper is an extremely popular spice, especially in Western cuisines and lends a gentle heat to dishes. There are different varieties of black pepper and the flavor changes subtly because of this.

sea salt

Sea salt differs from table salt by a number of factors. It is obtained by evaporating sea water. The result is a minimally processed compound with a subtle difference in flavor; sea salt tends to have a rounder flavor, whereas table salt can be sharp. The color may be slightly warmer in tone while still white and the texture is a touch less fine.

Carpaccio Beef Nutritional Facts and Calories

Serving Size: 4 oz113.4g

4 oz

	Amount Per Serving	% Daily Value
Calories	235kcal	12%
Fats	17g	22%
Sat. fats	3g	14%
Mono. Fats	N/A
Trans fats	N/A
Carbs	3g	1%
Sugars	1g	2%
Fiber	1g	4%
Proteins	17g	22%
Cholesterol	50mg	17%
Sodium	473mg	21%

Healthy Level

Unhealthy Level

Buy Carpaccio Beef From

Wish-Bone Red Wine Vinaigrette Salad Dressing, 15 FL OZ

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Kraft Red Wine Vinaigrette Salad Dressing, 16 fl oz Bottle, Pack of 4, Bundled With V2U Utensil Set

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Dress it Up Dressing 1 Packs (Red Wine Vinaigrette)

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Kraft Seven Seas, Red Wine Vinaigrette, 16-Ounce Bottles (Pack of 6)

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Pompeian Gourmet Red Wine Vinegar, Perfect for Salad Dressings, Marinades & Sauces, Naturally Gluten Free, 30 Ounce

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Annie's Organic Red Wine & Olive Oil Vinaigrette Salad Dressing, Vegan, Non-GMO, 8 fl. oz.

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Information is not verified and for reference purposes only. Contact vendor directly if you have any food allergies. 2000 calories a day is used for general nutrition advice, but calorie needs may vary.See Nutrition

Frequently Asked Questions

How much protein is in Carpaccio Beef?

4 oz of Carpaccio Beef contains 17 g of protein.

How many carbs are in Carpaccio Beef?

4 oz of Carpaccio Beef contains 3 g of carbs.

How much fat is in Carpaccio Beef?

4 oz of Carpaccio Beef contains 17 g of fat.

How much sugar is in Carpaccio Beef?

4 oz of Carpaccio Beef contains 1 g of sugar.

How many calories are in 4 oz of Carpaccio Beef?

There are 235 calories in 4 oz of Carpaccio Beef.

How many calories are in 1 oz of Carpaccio Beef?

There are 59 calories in 1 oz of Carpaccio Beef.

How many calories are in 1 pound of Carpaccio Beef?

There are 944 calories in 1 pound of Carpaccio Beef.