Giusi > wrote:

> It means thinly sliced, but is often taken to mean thinly sliced raw
> beef. Excellent. However there are carpacci of this and that as well,
> from vegetables to smoked fish.

All of this is true in a certain sense, yet I have to protest in the
most violent fashion. Here is what I posted before.

There is really only one recipe for Carpaccio and its sauce - the
original one from Harry's Bar in Venice, Italy, where Giuseppe Cipriani
invented and named it. Like some other recipes of this kind, it is cast
in stone and, short of resurrecting the old Commendatore and making him
change it, it will forever remain the same. Everything else presented
under that name is but a pretender or a different dish altogether, no
matter how good it happens to be in its own right. The dish is named
after Vittore Carpaccio, with Cipriani being inspired by the
characteristic colours of his paintings. It is these colours that are
supposed to be reflected in the dish, making a mockery of most
imitations.

Here is the recipe in question, straight from the source:
<http://www.cipriani.com/cipriani/Consigli/carpaccioe.htm> and
<http://www.cipriani.com/cipriani/Consigli/salsacarpaccioe.htm>.

And this is how it should look:
<http://www.cipriani.com/cipriani/Azienda/carpaccio_t.gif>

Victor

Carpaccio

Ingredients:
(serves 6 as a first course)

3 pounds boned shell of beaf (1.350 g), to yield 1 1/2 pounds after
trimming (675 g)
1 recipe Carpaccio Sauce
salt

Recipe:

Trim every bit of fat, sinew, or gristle from the boned shell, leaving a
small cylinder of tender meat. Chill the meat well. Using a razor-sharp
knife, slice the meat paper-thin. Arrange the slices of meat on 6 salad
plates to cover the surface completely. Drizzle the sauce decoratively
over the meat in ribbons. Serve immediately.


Carpaccio Sauce

This tasty sauce for Carpaccio is also used for
hamburgers.

Ingredients:
(makes about 2 cups - 250 ml)

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

Recipe:

Put the mayonnaise in a bowl and whisk in the Worcestershire sauce and
lemon juice. Whisk in enough milk to make a thin sauce that just coats
the back of a wooden spoon. Taste the sauce and adjust the seasoning
with some salt and pepper and more Worcestershire sauce and/or lemon
juice to taste.