Carpaccio
Carpaccio je talijansko jelo od tanko narezanog sirovog mesa prelivenog limunovim sokom i maslinovim uljem te posutog parmezanom.[1] Najčešće se poslužuje kao predjelo. Tradicionalno se u pripremi carpaccia koristi govedina, iako se mogu koristiti i riba, posebice losos i tuna, te teletina i divljač.
Carpaccio je osmislio kuhar Giuseppe Cipriani tijekom 1950-ih za groficu Amaliu Nani Mocenigo, čiji ju je liječnik upozorio da ne jede kuhano meso. Samo jelo dobilo je ime po slikaru Vittoreu Carpacciju, poznatom po svojim karakterističnim crveno-bijelim tonovima.
Izvori
- ↑ What Is Carpaccio and How Do You Make It?. Allrecipes (engleski). Inačica izvorne stranice arhivirana 5. prosinca 2023. Pristupljeno 23. kolovoza 2025.
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