By Antonio Carluccio and Priscilla Carluccio
Published 1997
This dish of very thin slices of raw beef, dressed with a sauce based on mustard, ketchup and other spices, was made for the first time in the legendary Harry’s Bar in Venice. The term carpaccio is now used all over the culinary world to indicate very thinly cut food - meat, fish or even vegetables - dressed with a marinating sauce, usually based on lemon juice or vinegar, oil and spices. See also Fesa and Carne all’Albese.
© 1997 Antonio Carluccio estate. All rights reserved.
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