Carpaccio Trentino Finished

Three weeks of patients and diligent turning are over! What had been a 2 1/4 pound chunk of beef t0pside magically transformed into this beautiful, dense, aromatic jewel of meat! The beef took on the look and texture of sashimi tuna, and when sliced perilously thin melts in the mouth. Above is the carne salada with the Carpaccio Trentino sliced thin with matchsticks of apple, shaved Parmigiano Reggiano, and olive oil. Age old techniques and true slow cooking do have a place in the modern kitchen, and this preparation is a great example. It is so simple and the reward is such a treasure, that it really is culinary alchemy

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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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