Origin of carpaccioafter Carpaccio: from his use of a red resembling the color of raw beef
an appetizer consisting of very thin slices of raw beef served with a vinaigrette or a mustard sauce: now made also with veal, tuna, etc.
1460?-1525?; It. painter
- Very thinly sliced raw meat or fish, especially beef or tuna, garnished with a sauce.
- A vegetarian dish in which zucchini, squash, or similar food is thinly sliced, served raw, and garnished with a dressing.
Origin of carpaccioItalianafterVittore Carpaccio who favored red pigments
(countable and uncountable, plural carpaccios)
- While true carpaccio is made from raw tenderloin, this recipe requires a little bit of cooking, which is ideal for those who are concerned about eating raw beef.
- If you like your beef rare, then you will love carpaccio.
- Altogether the gallery contains twenty rooms, one being assigned to the complete cycle of the "History of Saint Ursula," by Carpaccio; another to Giambellino and to the Celliniani; and a whole wall of a third being occupied by the famous Veronese, "11 Convito in casa di Levi."
- Salads include traditional antipasto, as well as a tomato carpaccio on mesclun.
- Wild game fans will savor such appetizers as Bison Carpaccio and a Charcuterie Platter with duck prosciutto, buffalo sausage, venison-smoked cheddar salami and a venison currant terrine.