Whereas carpaccio is a dish with a specific origin -- it was created at Harry’s Bar in Venice as an homage to the painter Vittore Carpaccio -- raw-meat dishes always have been common in Italy.
This is a traditional Piemontese dish; here, veal is used, but beef or venison can be substituted.
- 1/2 to 2/3 pound veal loin (see headnote)
- 6 button mushrooms or 3 small fresh porcini mushrooms
- 2 to 3 ounces Grana Padano or Parmigiano-Reggiano cheese
- 3 to 5 tablespoons extra-virgin olive oil
- Flaked sea salt
- Freshly ground pepper
Wrap the veal in plastic wrap and place it in the freezer for 15 to 20 minutes; that will make the meat easier to slice.
Immediately after taking it out of the freezer, use a very sharp knife to cut the veal into thin slices. If some of the slices end up a little too thick, you can cover them with parchment paper and use a rolling pin to pound them flat. (Don’t be too hard on the meat, however.)
Divide the slices among individual serving plates.
Use a mandoline or very sharp knife to cut the mushrooms into thin slices. Use a cheese plane or non-serrated vegetable peeler to shave the Grana Padano or Parmigiano-Reggiano cheese.
Heap equal amounts of the mushrooms and cheese in the middle of each portion of veal, making sure a good portion of the meat is exposed. Drizzle the oil over each portion (to taste), then season lightly with salt and pepper. Serve immediately.
From Gastronomer Andreas Viestad.
Tested by Bonnie S. Benwick.
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