"Pandora" > ha scritto nel messaggio
...
>
> "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

Another thing. on "Cucina Italiana" web site, the Carpaccio di manzo is
made with lemon and also some champignons

--
Kisses
Pandora