Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > General Topics >
Dec 12, 2006 04:44 AM

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

  1. Click to Upload a photo (10 MB limit)
        1. There's also:


          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.

          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.