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- Inventor: Giuseppe Cipriani of Harry's Bar in Venice
- Served to Countess Amalia Nani Mocenigo
- Named after Vittore Carpaccio, an Italian painter
- Typical Dressings: Olive Oil, Lemon, Parmesan Cheese or Mustard Sauce
- Term can also be used to describe any thinly sliced food
- Cooking of carpaccio varies from completely raw to seared
- Meat must be pounded thin
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Ingredients
Carpaccio- 3 Pounds of boned shell of beef
- Salt
Carpaccio Sauce
- 3/4 cup homemade mayonnaise
- 1 to 2 teaspoons Worcestershire sauce, to taste
- 1 teaspoon fresh lemon juice
- 2 to 3 tablespoons milk
- Salt
- Freshly ground white pepper
Directions
Trim every bit of fat and gristle from the boned shell of the beef leaving a small amount of tender meat. Chill the meat in a freezer for a few minutes, then take a razor sharp knife and slice the meat paper thin. Arrange the slices on small salad plates. Put the mayonnaise in a bowl and whisk the Worcestershire sauce and lemon juice. Whisk in the milk to make a thin sauce that provides coating. Add salt and pepper to taste. Drizzle the sauce over the meat in ribbons and serve immediately.
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On Twitter Powered by Twitter
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@amateurgourmet News Cafe, Ago @ the Shore Club, Prime 112, Barton G and Carpaccio in Bal Harbor are a few of our favs. Have fun in the sun!
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Saladinha Verde com Gouda; Escalope de Filet Mignon com Risoto de Curry ou Panzotti de frango ao Pomodoro; Carpaccio de Abacaxi com Sorvete.
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今数日分たまってしまってたフォロー戻しをさせていただきました。よろしくお願いします！
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思わずふぉろーしてしまった人の傾向を考えてみたけど、一瞬のことなんで、思い出せません。
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@carpaccio よろしくお願いします～
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