"Giusi" > ha scritto nel messaggio
.. .
> Pandora wrote:
>> "Giusi" > ha scritto nel messaggio
>> .. .
>>> cybercat wrote:
>>>> > wrote i:.
>>>>> If internal temperature is 155ºF that steak is considered at least
>>>>> 35ºF - 40ºF past being fit to eat.
>>>>> Far a real treat, have someone who knows what they're doing, convert a
>>>>> piece of beef filet into carpaccio for you.
>>>>>
>>>> What is carpaccio? And nooooo, I don't want to Google it.
>>> 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.
>>
>> Yes Carpaccio means raw meat, but generally is "cooked" with lemon.
>>
> Umm, not here or Rome or Milan, Pandora! If someone listed carpaccio
> without the di manzo or di vitello I'd be astounded. At Sansepolcro there
> is a small cafe that serves only carpaccio, and you can choose of
> Chianina, of Black Angus, or tuna, of sword fish or of salmon. The fish
> are all gently smoked and very delicious.

Yes. You can do everything. But Carpaccio is with lemon.
>
> Carpaccio di Manzo is a huge favorite with me. I do not want it marinated
> or cooked, but I do want it served on rucola with shards of Parmigiano
> Reggiano.

This is a sor t of tartar, not Carpaccio. Tartar meat is a big raw hamburger
(generally with a raw egg over)

>
> One day I was excited to see "Insalata Carpaccio" on a local menu and
> ordered it. It was thinly sliced mushrooms! Good, but not what I
> expected.

Oh! A side dish doesn't make a dish...
...although they are very good with a Carpaccio meat, IMO

--
Kisses
Pandora

--
Kisses
Pandora

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