Carpaccio Trentino

It didn’t take long to find some new inspiration from the recent book I got for my kitchen. One of chef Rinaldo Dalsasso’s signature dishes, I  am curing a 2 1/4lb beef topside into Carpaccio Trentino by keeping it weighted in a rub of minced carrot, pepper, bay, garlic, sea salt, and juniper berries. It must be turned every two days for three weeks, but at the end of this time it should be a fragrant spiced, and salted piece of meat that can be cut paper thin and eaten as Carne Salada. I will post the results, but like I, you will have to wait three weeks.

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About Todd Templeman

I am a product and fashion stylist in Portland OR. But more than that, I love to eat. I love what it makes me think about, or even see. I love that food brings family and friends to your door, or can be your best friend on a lonely night. I love all the aspects that surround great food, and my blog will contain a cross section of the food related happenings in my life and the world around me. Enjoy...
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