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I had this amazing dish but I dont know the name of it??

Can some one please help me make this dish??
It was at an Italian Restaurant/dish... Very Very thin raw meet/ beef. About 3"inch square on a plate. About 5 or six of them, with a little salad and EVOO over it all. Any body know the name of this dish? I would like to try to make it... Thanks Brian

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        1. There's also:

          Bresaola-

          Bresaola is an Italian air-dried beef product that is sliced very thin and is usually served with olive oil blended with finely chopped parsley and a bit of lemon juice.

          That definition came from this Hormel site.
          http://www.hormel.com/templates/knowl...

          1. If the meat was truly raw, i.e., soft and bright red, then carpaccio. If it was harder, something like the consistency of prosciutto, and also darker and semi-transparent, then bresaola. I don't recall seeing carpaccio served under greens. All the bresaola I've had, both here and in Italy, was topped with arugula, with olive oil, lemon juice, and some shaved reggiano.

            2 Replies
            1. re: FlyFish

              In the U.S. it is very common to serve carpaccio with a microsalad on top.

              1. re: Kater

                Not only very common, but around here anyway, its the norm to serve capaccio with some sort of mini salad on top.