Cookbook talk:Beef Carpaccio I

The original Carpaccio was made by Guiseppe Cipriani in his restaurant Harry's Bar in Venice, Italy in the 1950s. The dish is named after the Italian painter. These days, of course, there exists 1000s of different carpaccio recipes, and the word is even used now to describe all dishes that consists of the main ingredient being sliced very finely. But the original dish consisted of beef and a mustard-flavoured mayonese only. No pine nuts, parmesan etc.