"Victor Sack" > ha scritto nel messaggio
.. .
> Pandora > wrote:
>
>> 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.
>
> You are babbling, get a grip! Carpaccio is very often made with lemon
> juice, but is never supposed to be marinated in it. Carpaccio is by
> definition raw meat, if it is made with meat at all. If you do not know
> any chefs who make carpaccio with raw meat, you have my sympathy, for
> this means that your obviously remote parish has little or no contact to
> the outside world. I have eaten carpaccio numerous times in Lombardy,
> Veneto, Tuscany, Umbria, Latium, and Campania. Not once did I get
> marinated meat. Here in Düsseldorf, there is a restaurant with a chef
> who was born and bred in Veneto. He serves carpaccio classico alla
> Cipriani. If you make a search for carpaccio di manzo or similar, you
> will find that the overwhelming majority of recipes call for raw meat,
> not marinated in lemon juice, though it is otherwise often used. Again,
> what you are describing is identical to many versions of carne cruda
> all'Albese or carne cruda alla Piemontese. Maybe all those poor,
> deprived and depraved chefs you know or imagine are so ashamed of their
> culinary heritage (considered glorious by everyone else), that they feel
> compelled to change their dishes' ancient, established names to the
> oh-so-fashionable nouveau-riche "carpaccio".
>
> Victor
I have not said it is marinated. There is only some lemon over it. But I
think Giusy is right: there are 1 million recipes of Carpaccio, like 1
million recipes of Pizza napoletana. The point is: what is the original?

--
Kisses
Pandora