Carpaccio
Carpaccio
Carpaccio (pronunciation: /kɑːrˈpɑːtʃioʊ/) is a dish of raw meat or fish, thinly sliced or pounded thin, and served mainly as an appetizer.
Etymology
The term comes from the name of the Venetian painter Vittore Carpaccio, who was known for the characteristic red and white tones of his work, similar to the colors of the dish.
Preparation
Carpaccio is typically made from lean meat like beef, venison, or veal, or from seafood like salmon or tuna. The meat or fish is frozen slightly, then thinly sliced or pounded thin. It is then typically drizzled with olive oil and lemon juice, and seasoned with salt and pepper. Some variations may include capers, onions, or Parmesan cheese.
Related Terms
- Appetizer: A small dish of food or a drink taken before a meal to stimulate one's appetite.
- Vittore Carpaccio: An Italian painter of the Venetian school, who is known to have painted in the very vivid and striking colors that the dish Carpaccio is known for.
- Venetian cuisine: The cuisine of Venice, Italy, which is known for its seafood dishes and unique flavors.
- Raw foodism: The dietary practice of eating only or mostly food that is uncooked and unprocessed.
External links
- Medical encyclopedia article on Carpaccio
- Wikipedia's article - Carpaccio
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