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Carpaccio

Sliced Raw Beef Fillet

Appears in
Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

  • About

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.

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