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add some mushrooms and it's perfect..

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m-black October 05, 2007

Love the freezing/pounding technique - I live in Italy and have been buying it thinly sliced from the butcher for years, but your idea guarantees a tenderness that is sometimes lacking in sliced raw beef. You've improved on a perfect dish! Suggestion - I find the flavor of the beef survives the competition with the vinaigrette (lemon and olive oil) and parmigiano better if you put the salt directly on the meat before topping it. Thanks for the tip, consider me a convert!

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Jedley July 01, 2007

ooo ahhh nothing to say...It was perfect!!! Didn't change a thing

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Plaisham February 17, 2007
Beef Carpaccio