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Carpaccio[a] is a dish of meat or fish [1] (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin, and served raw, typically as an appetiser. Carpaccio is a traditional italian appetizer consisting of raw meat or raw fish that has been sliced extremely thin and served with olive oil, lemon juice, and basic seasonings. Carpaccio is an italian appetizer of thinly sliced raw meat drizzled with lemon juice and olive oil
It's traditionally made with beef, but can be made with fish (specifically salmon or tuna), veal, or venison. The key characteristic is the extreme thinness of the meat slices, achieved through careful slicing or pounding. Watch how to make this recipe
Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours
After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8. Carpaccio is a classic italian dish centered around raw meat, originally beef but now you may see other versions such as tuna or salmon It’s sliced or pounded very thin and served raw as an appetizer or light lunch. Beef carpaccio is a classic italian appetizer made from thinly sliced raw beef, usually served with a drizzle of olive oil, lemon juice, and topped with capers and parmesan cheese
This dish is known for its delicate flavors and elegant presentation. It’s traditionally made with beef, but can be made with fish (specifically salmon or tuna), veal, or venison. Carpaccio is a light dish, typically served as an appetizer, made with thinly sliced raw beef or fish Carpaccio meat is often paired with greens, olive oil and lemon juice, and aromatic mediterranean seasonings.
Carpaccio style refers to a dish traditionally made with thinly sliced raw beef, typically served as an appetizer
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