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What nowadays popular Italian recipe dedicated to a famous Venetian painter was originally known as "carne cruda alla Piemontese"?
Question
#102201. Asked by flem-ish. (Jan 08 09 3:00 PM)
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peasypod
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Er, slight nit-pick here if I may...
"Carne cruda alla Piemontese" is chopped (minced) raw meat with lemon juice and olive oil (Piemonte style) whilst 'Carpaccio' is very finely sliced, one would almost say even 'slithered' raw meat.
Two rather differing textures and appearances, however, both raw...
http://italianfood.about.com/od/meatantipasti/r/blr0745.htm
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