Il Carpaccio is a Michelin-starred Italian restaurant ... The final small plate before my entree was a creamy risotto. Made with mint, pecorino cheese, onions, and olives, the dish was a creamy ...

Although carpaccio was originally a raw beef dish ... or crackers for a deliciously flavorful starter or light entree. Read the original article on Tasting Table.

In Carpaccio’s tasteful modern rustic setting ... roasted peppers and fresh tomato. Regional entrees include vitello saltimbocca (veal with provolone, prosciutto and spinach), mushroom risotto ...

The plates are often works of art, too. The name is invoked because it is said that over a half-century ago, the particular hue of Carpaccio’s red temperas inspired Harry’s Bar in Venice to so ...

However you slice it, homemade carpaccio isn’t easy. This simplest of preparations — super-thinly-sliced something, dressed — isn’t simple when you pick up your knife and get to cutting.

If you always wondered, the answer is yes: The elegant appetizer known as carpaccio (sliced raw beef dressed with olive oil and lemon juice, but not too much) was named for Vittore Carpaccio ...

VENICE, Italy — When most people think of “carpaccio,” they think of the thinly sliced raw beef appetizer made famous by Venice’s iconic Harry’s Bar. Few people know that the dish is ...

Remove the top sheet of plastic wrap and invert the carpaccio onto a plate or platter. Repeat with the remaining slices. Brush the carpaccio with olive oil and lemon juice and season with salt and ...