Simple and original recipes for Italian raw meat appetizer or carpaccio

Try one of these carpaccio recipes and your appetizer will have no competition.

Are you planning a treat for family or friends?

Choose one of these versions for the best Italian appetizer ever and enjoy it with friends in both sweet and savory ways.

Not only does it taste great, but it’s also incredibly easy!

Beef and parmesan salad

The original recipe according to the best Italian chefs will make this dish an unforgettable culinary experience.

What will we need

  1. 500 g beef tenderloin
  2. 150 g arugula
  3. 50 ml of olive oil
  4. Salt
  5. Pepper
  6. Juice of 2 lemons
  7. A teaspoon of Dijon mustard
  8. Yolk
  9. 10 cherry tomatoes (chopped)
  10. Parmesan (grated)


  1. We wrap the beef tenderloin in plastic and put it in the freezer for an hour
  2. When the meat is frozen, cut it into thin slices
  3. We then cover the individual slices with food foil and gently tap them or roll them out using a rolling pin
  4. We then place the slices in 6 pieces on cooled plates
  5. Put the rinsed and drained arugula in a bowl and mix it with 4 tablespoons of olive oil
  6. Season it with salt and pepper
  7. Place the arugula in the center of each plate with the carpaccio
  8. Next, in a bowl, mix the remaining oil with lemon juice, mustard, egg yolk, salt and pepper
  9. Using an immersion blender, mix the mixture until thickened
  10. Drizzle this mixture over the beef, add chopped tomatoes. sprinkle with parmesan and serve immediately
Delicious raw beef with parmesan and oil.

Raw veal appetizer

If you choose this recipe, you will definitely not regret it, the fragility of the young veal gives the whole recipe a completely different dimension.

What will we need

  1. 6 tablespoons of olive oil
  2. 6 tablespoons of lemon juice
  3. Pepper
  4. Salt
  5. 600 g of veal nuts
  6. Lemon
  7. 100 g of Parmesan cheese
  8. 200 g of mushrooms
  9. A spoonful of chopped nuts


  1. Salt and pepper the meat on all sides
  2. Wrap it in cling film and put it in the freezer for an hour
  3. Then cut the veal into thin slices
  4. Let’s arrange them on plates
  5. Rub the meat with a mixture of olive oil and lemon
  6. Place the raw meat in the refrigerator and let it rest for 30 minutes
  7. In the meantime, clean, peel and finely chop the mushrooms
  8. Mix them with lemon juice
  9. Coarsely grate the Parmesan
  10. Place mushrooms, Parmesan cheese on top of the cooled dish and sprinkle with chopped nuts
Sliced veal with oil and bitter rocket.

Italian carpaccio with mustard sauce

Thinly sliced raw meat is the Italian version of steak tartare. It is made from raw beef and served with a delicious balsamic and mustard sauce.

What will we need

  1. 3 tablespoons of olive oil
  2. A spoonful of balsamic vinegar
  3. 2 teaspoons Dijon mustard
  4. Salt
  5. Pepper
  6. 500 g beef tenderloin
  7. 150 g arugula
  8. 30 g Parmesan cheese


  1. Mix olive oil, balsamic vinegar, mustard, salt and pepper in a small bowl
  2. Wrap the meat in cling film and place it in the freezer for an hour
  3. When the meat is partially frozen, it is easier to cut
  4. If you have an electric knife, you can skip freezing
  5. Arrange slices of sliced meat on plates
  6. Place arugula in the middle of the plate
  7. Salt and pepper
  8. Garnish with grated parmesan cheese and pour over mustard sauce
Italian appetizer with a delicious mustard sauce.

Spicy raw tuna appetizer

This is a wonderfully simple, light meal that will leave you with a big smile of satisfaction on your face.

What will we need

  1. 2 tablespoons of capers
  2. 4 tablespoons of rose wine
  3. Chilli pepper
  4. 200 g of tuna
  5. Lemon
  6. ½ bunch of fresh basil
  7. ½ bunch of fresh dill
  8. Clove of garlic
  9. Olive oil
  10. Arugula


  1. Put the capers in a small bowl and cover it with rose wine
  2. Let it soak like this for about 10 minutes
  3. Meanwhile, cut the tuna into thin slices
  4. Place it on a plate and sprinkle with lemon juice
  5. Finely chop the basil and dill leaves
  6. Peel the garlic and also finely chop it
  7. Drain the soaked capers and chop them finely
  8. Then mix all the chopped ingredients with two tablespoons of olive oil
  9. Add chopped chili pepper
  10. Mix everything well to combine the ingredients
  11. Place the sliced tuna on a plate, drizzle with olive oil and cover with the caper and chili herb sauce
  12. Then add arugula and garnish the plate with lemon wedges for seasoning
Delicious tuna marinated in a mixture of spices and served with herb oil.

Salmon carpaccio

Fish is a very popular ingredient in general and this recipe is no different. The creamy taste of salmon is the real pleasure you are looking for in your meal.

What will we need

  1. 800 g of salmon
  2. 2 lemons
  3. Shallot (finely chopped)
  4. 2 tablespoons dill (chopped)
  5. 2 teaspoons of powdered sugar
  6. 3 tablespoons of olive oil
  7. Tablespoon capers (drained and dried)
  8. Arugula or bugle
  9. Dark bread


  1. Rinse and dry the salmon
  2. We wrap it in food foil and place it in the freezer for an hour
  3. Meanwhile, grate the rind from one lemon and squeeze the juice from both
  4. Add dill, shallot, sugar, salt and oil
  5. Mix everything together to create a uniform creamy marinade
  6. Cut the frozen salmon into thin slices
  7. Place the pieces of salmon in a bowl and lightly drizzle with the marinade
  8. Spread this so that the salmon is evenly coated
  9. Add another layer of salmon on it and coat it with the marinade as well
  10. We repeat the process until we run out of ingredients
  11. Then we wrap the bowl with foil and put it in the fridge, where we let it sit for at least 2 hours
  12. Then arrange the salmon on a plate, add capers and bugle
  13. We serve it with dark bread
Creamy salmon with radishes, oil and crackers.

Scallop salad with pistachios and tarragon

Seafood lovers beware, buy fresh mussels and start preparing this perfect dish with gusto.

What will we need

  1. 2 tablespoons of shelled pistachios
  2. 2 tablespoons of lemon juice
  3. A teaspoon of Dijon mustard
  4. A teaspoon of tarragon
  5. A spoonful of olive oil
  6. Salt
  7. Pepper
  8. 250 g scallops (mussels)
  9. 75 g radishes (sliced)
  10. A handful of arugula
  11. 2 spoons of pomegranate


  1. Dry roast the pistachios in a pan
  2. When the pistachios turn brown, remove them from the heat and set aside to cool
  3. Then we chop them roughly
  4. In a small bowl, mix the lemon juice, mustard and tarragon
  5. While stirring constantly, add olive oil and salt and pepper the mixture to taste
  6. Cut the scallops into thin rounds
  7. Then spread them on a plate and add the radishes
  8. Arrange the arugula in the middle of the plate and cover everything with the lemon juice and tarragon dressing
  9. Add pomegranate, pistachios and salt
  10. We serve immediately
Italian seafood appetizer with arugula, radishes and oil.

Zucchini carpaccio

Raw zucchini has a fresh taste that disappears when it is cooked as a vegetable. Excellent olive oil and fresh lemon juice make the perfect dressing in which the zucchini slices are marinated. The acid from the lemon softens and adds flavor to the zucchini.

What will we need

  1. 2 zucchini
  2. Salt
  3. 2 cloves garlic (sliced)
  4. Juice of ½ lemon
  5. 3 tablespoons of olive oil
  6. 2 tablespoons of pine nuts
  7. A spoonful of honey
  8. 20 g Parmesan (grated)


  1. Cut the zucchini lengthwise into the thinnest pieces possible
  2. Sprinkle them lightly with salt and let them sweat for 30 minutes
  3. Then dry the zucchini with paper towels
  4. Then we layer them alternately with the garlic in a bowl
  5. Drizzle with lemon juice and marinate in the refrigerator for at least 15 minutes
  6. If we have more than 2 layers of zucchini, we have to continuously turn it so that it is completely covered in lemon juice
  7. To serve, arrange the zucchini on a plate, drizzle with olive oil, sprinkle with nuts, drizzle with honey and add parmesan
Thinly sliced zucchini seasoned with lemon, parmesan and pine nuts.

Healthy tomato and raspberry salad

Raspberries add a wonderful flavor to the salad, which creates an incredible combination with mozzarella and aromatic basil.

What will we need

  1. 8 bush tomatoes (sliced)
  2. Olive oil
  3. 90 g of raspberries
  4. 125 g mozzarella (shredded)
  5. A handful of basil leaves
  6. Raspberry vinegar


  1. Cut the tomatoes into slices and spread them on a plate
  2. Season them with salt, pepper and oil
  3. Drizzle the raspberries with vinegar and mash with a fork
  4. Tear the mozzarella into smaller pieces and spread over the tomatoes
  5. Drizzle the tomato carpaccio with raspberry dressing and garnish with basil leaves
Chopped tomatoes flavored with raspberries and shredded cheese.

Beetroot carpaccio

Thinly sliced beets lay the foundation for this Italian appetizer. The best beets can be found either in your garden or at farmers markets.

What will we need

  1. 3 beets
  2. 2 carrots
  3. 2 artichokes
  4. 4 radishes
  5. Turnip
  6. 50 ml of olive oil
  7. 4 tablespoons of wine vinegar
  8. 2 tablespoons of pine nuts
  9. A spoonful of pumpkin seeds
  10. A handful of bugle
  11. Salt
  12. Grinded pepper
  13. A thin slice of bread


  1. Wash all the vegetables and cut them into very thin slices
  2. We put it in a bowl, into which we add oil and vinegar
  3. Gently mix everything together and let it stand for an hour
  4. Cut the bread into small cubes
  5. We start to dry-roast it together with pine nuts and pumpkin seeds in a heated pan
  6. Arrange the vegetables on a plate, decorate with croutons, seeds and nuts
  7. Add the bugle and sprinkle everything with pepper

To make this carpaccio recipe a little more fun and interactive, use different types of beets and carrots. Beetroot can be found in different colors such as pink, yellow and white. Likewise carrots, which you can buy in yellow and purple.

Beetroot as an Italian appetizer with cheese, nuts and arugula.

Fruit salad for children

This recipe is a great choice for children who are definitely not fans of the classic raw meat carpaccio.

What will we need

  1. 200 g of ricotta
  2. 70 g of mascarpone
  3. A teaspoon of cherry juice (or diluted cherry marmalade)
  4. 40 g pistachios (chopped)
  5. 4 egg whites
  6. 4 spoons of sugar
  7. 125 ml of whipped cream
  8. 450 g of seasonal fruit (pineapple, mango, kiwi, strawberries, lychee, papaya, peaches, etc.)


  1. Mix the ricotta, mascarpone, cherry juice and pistachios together in a bowl using a mixer
  2. Beat the egg whites with the sugar until thick
  3. Carefully fold the egg whites into the ricotta mixture
  4. Pour the mixture into small molds and let it cool in the fridge for at least an hour
  5. Wash, clean and peel the fruit
  6. Cut the individual types of fruit into thin slices and arrange them on a plate
  7. Add the cooled ricotta cream to the middle of the plate with the fruit carpaccio
An Italian appetizer in its fruity version, full of juicy seasonal fruit.

Apple carpaccio with cheese

As you can see, this Italian recipe can be applied to practically anything. This sweet and salty variation of apple and salty blue cheese is absolutely irresistible.

What will we need

  1. 150 ml pomegranate juice (or juice)
  2. A spoonful of honey
  3. A spoonful of lemon juice
  4. A pinch of pepper
  5. 2 handfuls of arugula
  6. Apple
  7. 100 g of blue cheese
  8. 30 g shelled pistachios (coarsely chopped)


  1. In a small bowl, mix pomegranate juice, honey, juice and pepper
  2. Place a handful of arugula on each plate
  3. Wash the apple and remove the core, but do not peel
  4. Then cut it into thin slices and arrange it over the arugula
  5. Crumble the blue cheese over the apple and sprinkle with pistachios
Thinly sliced apples seasoned with vinegar and blue cheese.

Even if you really love raw meat or classic steak tartare, you should know the rules for choosing and contuming safe meat in its raw state. In general, raw meat is not safe and its consumption should always be carefully considered, and if you end up doing so, only at your own risk.

The risks posed by untreated meat are the occurrence of bacteria such as Salmonella and E.coli.

Beef should be cooked to a temperature that kills germs. If the meat is minced, it must be cooked at a temperature of at least 70 degrees. In principle, however, it is true that every quality restaurant also has quality meat and the risk is therefore minimal, the same applies to purchased meat that undergoes various tests.

If you still don’t trust raw meat, you can confidently turn to these garlic roast beef recipes .

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

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