Carpaccio


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Related to Carpaccio: Vittore Carpaccio

Carpaccio

Vittore . ?1460--?1525, Italian painter of the Venetian school
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To assemble the dish: Arrange equal portions of the carpaccio in an overlapping circle on a dessert plate.
Smoked salmon, salmon gravalax and tuna carpaccio are equally delectable.
Melting in the mouth, the Carpaccio of beef was everything this classy dish should be.
Carpaccio, invented at Harry's Bar in Venice in 1950, and named after the artist Vittore Carpaccio because the colours of the dish are reminiscent of his paintings, is raw, sliced beef, slightly pounded, and traditionally served with a handful of arugula, a toss of olive oil, and some shaved parmesan.
The Milanese restaurant at the Hilton Dubai Jumeirah Resort Hilton starts the Quintessential Brunch on October 5, with a four-course menu of sharing platters -- expect insalata caprese, calamari fritti, carpaccio, pastas, rock salted sea bass as well as meat and seafood platters cooked to order and the Italian desserts.
Starting September 15, La Mer will offer an a la carte business lunch menu with dishes such as octopus carpaccio, risotto and red snapper zatar between 12.
Diners with time to spare can tuck into starters such as Encounter lobster soup with spinach, verbena and ginger, before tucking into entrees such as Pasat noodles with Japanese Wasabi caviar, lemon pepper and sake, Chicken foccacia and Beef carpaccio.
Because of a mechanial error, a recipe for mulled carpaccio of venison pituitary with sun-dried cauliflower cullis appeared in the middle of a sentence in yesterday's "Master of All I Survey" column by A.
Starters include beef carpaccio, chosen by Frankie Dettori, and rocket salad, which is Lester Piggott's choice, while among the main courses are Carl Llewellyn's stir fry of chicken and John Francome's traditional English roast.
The apparent realism adopted by Carpaccio in his religious narratives combined with the limited and uneven survival of Islamic works of art has hindered a deeper investigation of time actual objects he included.
At Q56 (inside the Swissotel The Drake), drinks such as Indian Summer (see Drinks section for the recipe), Eve's Temptation (Bols Sour Apple, Boulard Calvados Grand Solage, sweet and sour and club soda) and Harvest Moon (Boulard Grand Solage, Godiva and Creme Boulard) were matched with calvados-cured beef carpaccio, crispy duck breast with calvados and green peppercorn sauce and apple tart, with vanilla ice cream and calvados caramel sauce.
There are fascinating juxtapositions of literary and philosophical texts with pictorial representations of diplomacy, specifically, those by Carpaccio and Holbein.