Carpaccio, [car-PAH-chi-oh] noun: An Italian antipasto dish of very thinly sliced beef, usually served raw or cooked rare and seasoned with olive oil and salt.
This dish represents much of what we love about Italian cooking: fresh ingredients, pure flavors, and a simple presentation. Have you ever had it?
Beef carpaccio is usually made from the most tender cuts of meat. The paper-thin slices are also cut across the grain so they practically melt in your mouth. With the luscious flavor of olive oil and the bright specks of salt, this dish is unlike anything else.
We love recipes that apply this same principle to other foods, giving us carpaccio of beet and carpaccio of peach. It’s like being presented with the purest essence of that food without any other bells and whistles to distract us.
• Steak Carpaccio from Giada De Laurentiis on the Food Network
• Tuna Carpaccio with Citrus and Ginger from Food & Wine
• Zucchini Carpaccio from Epicurious
• Beet Carpaccio from Eating Well
Related: The Strangest Food I Ever Ate: Octopus Terrine
(Image: Flickr member heathmankirkland licensed under Creative Commons)