This simple dish has been enjoyed by people all over the world ever since. Today it is still one of the most popular dishes on the menu at Harry’s Bar. Carpaccio can be made with just about any type of meat or fish, as long as it is thinly sliced. The dressing can be altered to suit a variety of tastes. Although it is typically made with olive oil, salt, pepper and lemon juice, it can also be made with any combination of ingredients such as mayonnaise, capers, onions, balsamic vinegar or even truffle oil.

Carpaccio is an easy dish to prepare and it makes a great appetizer. Before slicing the meat, it is better to place it in the freezer for about 30 minutes to an hour until it is firm, but not frozen, making it easier to slice. Some people are a bit hesitant to try the dish because of the common fear that is associated with eating uncooked meat. Always practice safety precautions when preparing carpaccio; make sure that the meat is fresh and thoroughly disinfect your hands and all utensils and work surfaces that you use to prepare the meat before and after you use them.

No matter what ingredients you decide to use, carpaccio is a simple dish that is full of flavor. The recipe below is sure to be a big hit at your next dinner party.

By Dana Knowles

If you would like, you can also prepare this with a more traditional sauce using homemade mayonnaise, Worcestershire sauce, lemon juice, milk, salt and freshly ground white pepper.

1 lb. sirloin filet, thinly sliced
salt and freshly ground pepper
Parmigiano-Reggiano, shaved
balsamic vinegar
truffle oil
1 sprig marjoram for garnish (optional)

1. Arrange the filet slices on a lukewarm platter and season with salt and freshly ground pepper. 2. Top with the Parmigiano, then drizzle with the vinegar and truffle oil. Set aside to rest for 10 minutes. 3. Garnish with a sprig of marjoram, or your favorite herb, and serve immediately. Serves 4

Replace: balsamic vinegar with lemon juice
Replace: truffle oil with shaved truffles

A full-bodied red wine, such as Barolo

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1. Placing your room-temperature bubbly in a bucket filled with a lot of ice water (at least 2 trays of ice) will help to cool down the wine faster than placing it in the freezer.

2. For a safer and easier bottle opening, place a dish towel or napkin over the neck and bottle cork, after the foil has been removed, and slowly pull it out by twisting it gently. Always point the bottle away from your guests and yourself!

3. It is best to use a tall Champagne flute with a tapered mouth for Champagne or Prosecco because it creates a slow and controlled release of the bubbles.

4. To pour the sparkling wine, start by filling the glasses with only an inch of wine, wait for the foam to settle, then top off the glass to between 2⁄3 and 3⁄4 full, or tilt the glass at a slight angle while pouring. This helps to protect the bubbles.

5. It is best to store your sparkling wine on its side, in order to protect the cork from drying out. Also, once a bottle is open, seal it with a specially designed Champagne stopper to help save some of the fizz.

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1 2 1⁄2-lb. turkey breast
salt and freshly ground pepper
4 cloves garlic, chopped
1 sprig rosemary, leaves only, minced
5 fresh bay leaves
extra-virgin olive oil
chicken stock, heated for basting

1. Preheat the oven to 400°. Carefully lift up and separate the skin from the breast meat, leaving one side slightly attached. 2. Season the meat with salt and freshly ground pepper. Sprinkle it with the garlic and rosemary and arrange the bay leaves on the meat in a row. 3. Place the skin back over the meat. Season the skin with salt and freshly ground pepper, drizzle with olive oil and secure with butcher’s string. 4. Place in a roasting pan and transfer to the oven to cook until golden brown, about 20 minutes. 5. Lower the heat to 350° and continue to cook, basting the turkey with its own juice or the chicken stock every 15 minutes, until the internal temperature of the thickest part of the meat reads 165°, about 40 more minutes. 6. Remove from the oven and allow the turkey to rest, covered, for at least 10 minutes before serving. Serves 4

A light to medium-bodied red wine, such as Montepulciano d’Abruzzo

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4 acorn squash
extra-virgin olive oil
2 tbsp. unsalted butter
2 shallots, minced
4 1⁄2 c. chicken broth, plus extra 3⁄4 c. half-and-half
salt and freshly ground pepper
1⁄3 c. chives, minced

1. Slice the tops off of the acorn squashes, scoop out the seeds andpulp and reserve for later use. Arrange the squash shells on a bak-ing sheet and drizzle with olive oil. Transfer to the oven to roast for 45 minutes. 2. Meanwhile, in a food processor, purée the squashpulp and set aside (if necessary add a little chicken broth). 3. In a large pot over medium-high heat, melt the butter. Add the shallotsand cook until translucent, about 5 minutes. 4. Add the squashpurée, broth and half-and-half, season with salt and freshly groundpepper and bring to a boil. 5. Lower the heat and simmer for 20 minutes. Divide the soup equally among the roasted acorn squashshells and sprinkle with the chives. Serve immediately. Serves 4

Replace: acorn squash with pumpkin
Replace: acorn squash pulp with canned pumpkin or butternut squash pulp

A light to medium-bodied white wine, such as a Sauvignon Blanc

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