Name: Carpaccio di Manzo con Funghi (Carpaccio with Mushrooms)
Yield: Serves 4
Cuisine: Italian
Ingredients: 15 grams (1 tablespoon) trimmed and chopped scallion (white part plus about 2 centimers / 1 inch of the green part); 30 milliliters (2 tablespoons) lemon juice (from 1 medium lemon); Hot pepper sauce, as needed; 280 grams (10 ounces) filet mignon, beef top round, or sirloin; 125 milliliters (½ cup) extra-virgin olive oil; 60 grams (2 ounces) Parmigiano-Reggiano or Grana Padano, shaved into thin slices; Arugula, as needed; Coarse salt and freshly ground black pepper; 25 grams (¼ cup) sliced porcini or cremini mushrooms

Carpaccio is thinly sliced raw beef, traditionally served with a Worcestershire-and-mustard-flavored mayonnaise. It was invented in 1950 by Giuseppe Cipriani, who was at that time the owner of Harry’s Bar in Venice. Mr. Cipriani is supposed to have created the dish for a Venetian countess, who was directed by her doctor to eat a diet of raw meat. The colors of paintings in a Carpaccio exhibit in Venice at the time inspired the n