Carpaccio

Kar-PAH-choh

banner
Preparation info
    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Extra-virgin olive oil, preferably unfiltered artisan

Method

Procedure

Finishing and Plating

  1. Fold a piece of parchment paper lengthwise, open it out, and brush it with a generous coating of olive oil.
  2. Use a sharp knife to cut the filet into thin, even slices (A).