On Mon, 23 Jul 2007 14:20:28 +0200, "Pandora" >
wrote:

>
>"Victor Sack" > ha scritto nel messaggio
. ..
>> Pandora > wrote:
>>
>>> But this is not Carpaccio, this is meat with Mayonnaise
>>> Sorry
>>
>> Sorry for what? For the display of willfull ignorance in the face of
>> irrefutable evidence? You are completely messed up as to what you
>> perhaps have in mind, namely carne cruda alla Piemontese or carne cruda
>> all'Albese. It is raw beef or veal actually marinated a bit in lemon
>> juice and served with ruccola and olive oil with or without some
>> parmesan or truffles shaved over it. The meat can be sliced thinly or
>> chopped up like steak tartare. In either case, it is not carpaccio.
>>
>> Here is the real carpaccio, direct from the source, as I posted before.
>> Read and weep.
>>
>> <http://www.cipriani.com/cipriani/ConsigliIt/carpaccio.htm>
>>
>> <http://www.cipriani.com/cipriani/ConsigliIt/salsacarpaccio.htm>
>>
>> <http://www.cipriani.com/cipriani/Azienda/carpaccio_t.gif>
>>
>> Victor
>All the chef I know (and I knew) make carpaccio with lemon and without
>mayonnaise.
>On cookbook you see that carpaccio is made like I have said. But doesn't
>mind!
>e can't make a war for this.

Sure - but you know, Victor *is* right, the original recipe for
carpaccio is the one he cites. I like carpaccio better with a simpler
sauce, but it doesn't mean it's the one true recipe. and I don't think
I ever had marinated carpaccio - and I go to Italy often and often
order carpaccio - I love raw meat. My experience is more like Giusi's.

Nathalie in Switzerland