Turns out that my recipe for carpacio the other day was wrong. I was describing "marinata di daino". The salt cure with tuscan aromatics (the bay and juniper) is technically a marinata, a way to preserve back in the day. I guess if you took this further, it would be similar to a bresaola. In Italy, where carpacio originates, it is not cured or cooked at all but sliced raw. The searing we do is a French version of the dish.
Hopefully more to come tonight.
P
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