| Carpaccio |
Shopping Carpaccio |
Website Links For Carpaccio |
Information AboutCarpaccio |
| CATEGORIES ABOUT CARPACCIO | |
| meat | |
| beef | |
| italian cuisine | |
| appetizers | |
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Carpaccio refers to a Dish made of thinly sliced raw Beef or Tuna , usually served as an Appetizer . Its Etymology comes from the Painter , who favored Red Color s reminiscent of raw beef. The dish is said to be an invention of Harry's Bar in Venice , created when a famous actress of the day (supposedly 1950) advised Giuseppe Cipriani that her doctor had recommended she only eat raw meat. Typically the thin slices are served with a dressing of Olive Oil and lemon juice plus seasoning, often with green salad leaves such as Arugula or Radicchio and thinly sliced Parmesan Cheese . Today the term Carpaccio is used variably and often refers to any very thinly sliced presentation of foods which can range as widely as Apple , Kangaroo , Tomatoes , Langoustine , and Trout - and a great many more. Similarly the amount of cooking the 'subject' receives varies from none at all to Searing , to rare cooking, to fully cooked. The classic Carpaccio is of beef - various joints may be used but typically the most tender and expensive cuts from the less used Muscle s are favoured. Due to the difficulty inherent in thinly slicing beef many Chef s or home cooks will firm up the meat in a freezer for a short time. This coupled with a very sharp knife, or if available a meat slicer, allows the very thin slicing of the beef. Not all restaurants, however, freeze the meat before slicing. See Tartare EXTERNAL LINKS |
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