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:This article is about the food. For the
15th-century painter, see Vittore Carpaccio.

Carpaccio refers to a Recipe|dish made of thinly
sliced raw beef or tuna, usually served as an
appetizer.  Its etymology comes from the Vittore
Carpaccio|painter, who favored red colors
reminiscent of raw beef.  The dish is said to be
an invention of Harry's_Bar in Venice, created
when a famous actress of the day (supposedly 1950)
advised Giuseppe Cipriani that her doctor had
recommended she only eat raw meat.  Typically the
thin slices are served with a dressing of olive
oil and lemon juice plus seasoning, often with
green salad leaves such as arugula or radicchio
and thinly sliced Parmesan cheese.

Today the term Carpaccio is used variably and
often refers to any very thinly sliced
presentation of foods which can range as widely as
apple, kangaroo, tomatoes, langoustine, and trout
- and a great many more.  Similarly the amount of
cooking the 'subject' receives varies from none at
all to searing, to rare cooking, to fully cooked.

The classic Carpaccio is of beef - various joints
may be used but typically the most tender and
expensive cuts from the less used muscles are
favoured.  Due to the difficulty inherent in
thinly slicing beef many chefs or home cooks will
firm up the meat in a freezer for a short time. 
This coupled with a very sharp knife, or if
available a meat slicer, allows the very thin
slicing of the beef. Harry's Bar, however, does
not freeze the meat before slicing.

==External links==
* http://www.cipriani.com/ Harry's Bar
*
http://www.cipriani.com/cipriani/Consigli/carpacci
oe.htm Recipe for Carpaccio from Harry's Bar where
it originated
*
http://www.cipriani.com/cipriani/Consigli/carniric
ettee.htm Recipe for Carpaccio sauce

	Web Quotableonline.com Frasescelebres.org Greatbookscollection.org

:This article is about the food. For the
15th-century painter, see Vittore Carpaccio.

Carpaccio refers to a Recipe|dish made of thinly
sliced raw beef or tuna, usually served as an
appetizer.  Its etymology comes from the Vittore
Carpaccio|painter, who favored red colors
reminiscent of raw beef.  The dish is said to be
an invention of Harry's_Bar in Venice, created
when a famous actress of the day (supposedly 1950)
advised Giuseppe Cipriani that her doctor had
recommended she only eat raw meat.  Typically the
thin slices are served with a dressing of olive
oil and lemon juice plus seasoning, often with
green salad leaves such as arugula or radicchio
and thinly sliced Parmesan cheese.

Today the term Carpaccio is used variably and
often refers to any very thinly sliced
presentation of foods which can range as widely as
apple, kangaroo, tomatoes, langoustine, and trout
- and a great many more.  Similarly the amount of
cooking the 'subject' receives varies from none at
all to searing, to rare cooking, to fully cooked.

The classic Carpaccio is of beef - various joints
may be used but typically the most tender and
expensive cuts from the less used muscles are
favoured.  Due to the difficulty inherent in
thinly slicing beef many chefs or home cooks will
firm up the meat in a freezer for a short time. 
This coupled with a very sharp knife, or if
available a meat slicer, allows the very thin
slicing of the beef. Harry's Bar, however, does
not freeze the meat before slicing.

==External links==
* http://www.cipriani.com/ Harry's Bar
*
http://www.cipriani.com/cipriani/Consigli/carpacci
oe.htm Recipe for Carpaccio from Harry's Bar where
it originated
*
http://www.cipriani.com/cipriani/Consigli/carniric
ettee.htm Recipe for Carpaccio sauce