Beef Carpaccio is one of my favorite starters, if done correctly.

It needs to be served cold ,with the right amount of horseradish sauce.
My favorite is they way is is served at Bottega Cafe’.
Thinly slices beef served atop a chilled plate with horseradish sauce, an arugula salad, fresh  grated Parmesan and a drizzled with warm olive oil.
So sinful and  good…….Don’t knock it ’til you tried it!
Quote of the day:
“If we’re not supposed to eat meat, then why are animals made out of meat.”  ~Ted Snyder(television personality)
Question of the day:
Where was Carpaccio first served?
note:

……According to Arrigo Cipriani, the present-day owner of Harry’s Bar, carpaccio was invented at Harry’s Bar in Venice, where it was first served to the countess Amalia Nani Mocengio in 1950.  She informed the bar’s owner that her doctor had recommended she eat only raw meat.  

It consisted of thin slices of raw beef dressed in mustard sauce.  The dish was named Carpaccio in reference to the Venetian painter Vittore Carpaccio for it’s colors were reminiscent of his paintings.

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