Paper-thin slices of raw fillet of beef dressed with olive oil, lemon juice and Parmesan cheese. It goes well with rocket and may be served with any of a number of cold sauces. The dish was originally served with mayonnaise, lemon juice horseradish and milk and was invented by Guiseppi Cipriani in Harry's Bar in 1950 for Amalia Nani Mocenigo, a valued customer, who had been told not to eat cooked meats. He named it after Carpaccio because of his particular dense, meaty use of reds and whites. The term is now applied to both meats or fish. Cipriani seemed to enjoy naming things after artists, as he also invented the Bellini.
The fairy ring mushroom with white flesh and a pleasing taste. These dry well and have good flavour but must be cooked first.
