Capretto con Piselli all’Uovo

“The name ‘carpaccio’ today is generally used to describe raw meat or fish very thinly cut and cured instantly with lemon juice and oil, plus some additions. I introduced a carpaccio of venison, one of the healthiest red meats, to my restaurant with enormous success. It is wonderful served with raw ceps, also thinly cut from small, tender specimens. As a dish it is very easy to make.”