"Victor Sack" > ha scritto nel messaggio
...
> 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.

But this is not Carpaccio, this is meat with Mayonnaise
Sorry
Pandora