Think Carpaccio

Appears in

Published 1989

Beef carpaccio on a bed of arugula, topped with shavings of aged Parmesan, thinly sliced prosciutto, a drizzle of fruity olive oil and lemon juice, and a sprinkle of coarsely ground pepper
Beef carpaccio on a bed of radicchio, topped with crumbled Gorgonzola, a drizzle of fruity olive oil and lemon juice, and a sprinkle of coarsely ground pepper
Tuna carpaccio on a bed of thinly sliced tomatoes and red onions, sprinkled with chopped fresh basil leaves, drizzled with fruity olive oil and lemon juice, and sprinkled with coarsely ground pepper
Salmon carpaccio on a bed of watercress topped with a layer of toasted, finely chopped hazelnuts, a drizzle of fruity olive oil and lemon juice, and a sprinkle of coarsely ground pepper
Scallop carpaccio on a bed of endive, drizzled with fruity olive oil and lemon juice, and topped with a layer of chopped scallions, chopped fresh dill, and coarsely ground pepper

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