Pandora > wrote:

> 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.

I have more than just a sneaking suspicion that it was not you who wrote
the above. In fact, I am pretty sure of this for more than one reason,
the major of which is you are directly contradicting everything you
posted in the thread so far. Examples:
__________________________________________________ _________________
Yes Carpaccio means raw meat, but generally is "cooked" with lemon.
__________________________________________________ _________________
Yes. Very good. Meat cook in the lemon because it is acid. You can cook
Also alici and sardines in this way.
__________________________________________________ _________________
> 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)
__________________________________________________ _________________

All of the above is clearly about marinating in lemon juice, almost by
definition.

Your proxy, far from helping you, is acting as your worst enemy, as are
you.

> The point is: what is the original?

<BOGGLE> I posted the recipe direct from the source twice already in
this thread alone. Are you awake? Drunk? On drugs? Need help?

And, by the way, there is only one true recipe for pizza napoletana, as
any born and bred Neapolitan will tell you in no uncertain terms. And
it is official, too. See
<http://gazzette.comune.jesi.an.it/2004/120/9.htm>.

Victor