Originally created at Harry's Bar in Venice in the 1950s by Arrigo Cipriani, carpaccio features ultra-thin slices of raw beef dressed with olive oil, lemon, salt, pepper, and shavings of Parmigiano Reggiano or pecorino. Named after the Venetian painter Vittore Carpaccio for its vibrant hues reminiscent of his paintings, some trace its roots to Piedmont with a nod to "Carpathian-style beef."
Difficulty: [usr 2]
Wash the courgettes and slice them thinly lengthwise with a paring knife, then steam briefly. Wash and dry the tomatoes, dicing them finely. Rinse the champignons under cold water, trim the earthy stems, and slice into thin strips.
Peel the half cucumber and cut into strips. Seed and remove white ribs from the half peppers, then slice into strips.
Arrange all vegetables in a dish, drizzle with olive oil and cider vinegar, season with salt and pepper, and sprinkle with chopped chives, fennel seeds, and diced tomatoes. Cover and marinate in the fridge for 4 hours.
