Beef carpaccio with pickled pear and parmesan mayonnaise
By:
Pollyanna Coupland
Food producer, delicious.
- Published: 21 Oct 24
- Updated: 26 May 25
Carpaccio was invented in 1963 in Harry’s Bar, Venice, and named after a 15th century painter. It’s a masterpiece on the plate, with butter-soft beef, sweet sharp pear, umami-rich mayo and crunchy toasted nuts, The perfect make-ahead starter for festive celebrations.
Plan the rest of your menu with our make-ahead Christmas collection.
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