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Carpaccio variations

post #1 of 25
1/27/09 at 1:10pm
Thread Starter 
Getting a little more interested in raw food here. Sure, we all know about beef tenderloin carpaccio; but at 38 euros/kg, a little variation just for my wallet's sake would be welcomed - tuna and salmon are pretty obvious too. Any other ideas?
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post #2 of 25
1/27/09 at 1:11pm
I don't think eating raw meat is somewhere where you want to cut quality or prices.
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post #3 of 25
1/27/09 at 1:16pm
When you buy carpaccio you get what you pay for.
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post #4 of 25
1/27/09 at 1:47pm
Thread Starter 
Quote:
Originally Posted by kwilkinson View Post
I don't think eating raw meat is somewhere where you want to cut quality or prices.

Agreed. But there's still a huge difference between 15 euros for a kg of salmon and almost 40 for the same weight of beef tenderloin.
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post #5 of 25
1/27/09 at 4:10pm
I've had tuna and beef carpaccio from many different places and the tuna always just tastes like sashimi. Carpaccio's beauty is its beefiness, not the eponymous color.
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post #6 of 25
1/27/09 at 5:36pm
Hyde Park's new venture, Eleven, does a lightly pan seared tuna carpaccio with shaved fennel that is pretty delicious.
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post #7 of 25
1/27/09 at 6:37pm
I like sugar and steamed milk in my carpaccio.
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post #8 of 25
1/27/09 at 6:38pm
Quote:
Originally Posted by The Wayfarer View Post
Hyde Park's new venture, Eleven, does a lightly pan seared tuna carpaccio with shaved fennel that is pretty delicious.

That's like calling a California roll 'sushi', no?
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post #9 of 25
1/27/09 at 6:42pm
I was under the impression that salmon was usually full of parasites and needed to be shock frozen, smoked, and / or salted if not to be cooked. Of course one needn't believe everything one reads on the internets.
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post #10 of 25
1/27/09 at 6:50pm
Lamb.
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post #11 of 25
1/27/09 at 7:08pm
Muskox. Then again, it's the best meat I've ever tried (although I've heard good things about bighorn sheep), so it's hard to go wrong with it. Difficult to find outside of western/northern Canada, though.
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post #12 of 25
1/27/09 at 7:49pm
Quote:
Originally Posted by why View Post
That's like calling a California roll 'sushi', no?
Traditionally, Carpaccio was just a raw beef dish. Now carpaccio is terminology for meat, vegetable, or fish that is sliced thinly but not necessarily uncooked.
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post #13 of 25
1/27/09 at 8:50pm
At 38Eu/kg, it's still easily affordable. How much meat are you using? It's a really rich dish, so you can use only a little beef and serve it as an appetizer with olive oil and shaved parm. Just running the numbers, your price works out to around $1.45/oz. If you're serving it for two people, I wager 2-3oz/person is ample. You're looking at something under ten bucks.
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post #14 of 25
1/27/09 at 10:18pm
My personal favorite for the semi-raw/carpaccio type dishes is the Katsuo-tataki (like Bonito carpaccio).

Not raw like carpaccio, but for beef I enjoy Bresaola (actually it is more like parma ham, but beef). Otherwise, I enjoy completely raw, Japanese beef.
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post #15 of 25
1/27/09 at 10:21pm
Quote:
Originally Posted by Johnny_5 View Post
Traditionally, Carpaccio was just a raw beef dish. Now carpaccio is terminology for meat, vegetable, or fish that is sliced thinly but not necessarily uncooked.

Italian cuisine is generally free from bastardization like this. You just ruined my day.
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