Carne Cruda 4.000

Mette Randem for The Washington Post

Gastronomer Apr 28, 2010

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.

Servings: 4
  • 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.

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Recipe Source

From Gastronomer Andreas Viestad.

Tested by Bonnie S. Benwick.

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