Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
4
servingsEasy
10 min
By Mark Bittman
Published 2005
Carpaccio, now a staple at many high-end restaurants, even non-Italian ones, is a glorified version of this Piemontese specialty (in Tuscany and other parts of central Italy, an even simpler plate of cured meats is served routinely), which will provide a vibrant beginning to any dinner party. This dish depends on the flavor of olive oil, so break out the good stuff.
The meat will be easier to cut into small pieces if you put it in the freezer for about half an hour first to firm it
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe