This is the classic Italian style raw beef dish, shown left on a bed of dandelion greens with a fresh egg yolk garnish. Legend has it that carpaccio was invented at Harry’s Bar in Venice in 1950, where it was first served to Countess Amalia Nani Mocenigo, after she’d informed the establishment’s owner that her doctor had recommended she eat only raw meat. It consisted of thin slices of raw beef tenderloin in a mustard sauce. This recipe is great for the beginner to raw animal foods and is popular in finer restaurants as well.
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