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Carpaccio (Cipriani's sliced beef)

Source: The Italian Gourmet
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Active Time:  10 Minutes
Total Time:  10 Minutes
  Serves 6
Created at Harry's bar in Venice by Giuseppe Cipriani, carpaccio is one of the modern Italian dishes that has become famous throughout the world. Each cook varies the sauce according to personal preference. This version is from the Hotel Cipriani in Venice.
1 egg yolk
1 cup olive oil
Juice of 1 lemon or 1 tablespoon white wine vinegar
salt and freshly ground pepper
1/2 teaspoon dry mustard
3 tablespoons meat stock
1 few drops tabasco sauce
1 lb beef sirloin, of a good red color
Carpaccio (Cipriani's sliced beef) Recipe at
Place the egg yolk in a blender with a quarter of the oil. Turn the blender on and add the rest of the oil in a slow thin stream. Flavor with lemon juice and salt and pepper. Dissolve the dry mustard in the stock and mix it into the mayonnaise, along with a few drops of Tabasco.

Using an electric slicer, cut the beef into paper thin slices. (It is impossible to cut the beef thin enough by hand.) Arrange the slices to completely cover each plate. In a thin stream, pour the mayonnaise over the beef in spirals, beginning at the center. Serve at once.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 451
Fat. Total: 42g
Protein: 18g
Carbohydrates, Total: 2g
Sodium: 456mg
% Cal. from Fat: 84%
Cholesterol: 87mg
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