Italian in origin, carpaccio consists of thin shavings of raw beef fillet, which may be drizzled with olive oil and lemon juice or served with a mayonnaise or mustard sauce. The dish is often topped with capers and sometimes onions. It's generally served as an appetizer.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Carpaccio and Artichoke Salad
- Carpaccio di Tonno
- Carpaccio di Pesce
- Carpaccio of Tuna with Nicoise Vinaigrette
- Carpaccio of Raw Zucchini
Related Content From Cooking Channel
- Carpaccio Pizza
- Steak Carpaccio
- Beef Carpaccio with Pomegranate
- Apple Carpaccio with Goat Cheese and Arugula Salad
- Involtini Di Carpaccio: Rolled Beef Carpaccio