Carpaccio

Carpaccio

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From
Encyclopedia of Food and Cookery

A specialty of good Italian restaurants, the simplest carpaccio is very thin slices of good-quality fillet beef, arranged overlapping on plates, rosette-style. It is then simply dressed with a good olive oil, lemon juice and freshly ground pepper and offered as a first course. Good-quality tuna may be prepared the same way.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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