The thing about carpachio is in the presentation. People will think that there's so much involved because, when it's done right, it's so tender and full of flavor. In all reality, you will have taken a tender piece of meat and pounded it flat, making it more tender. The flavor comes from the saucing. Just remember to use real balsamic and not the caramel enhanced stuff. A 12 year should be nice as the complexity of the 25 or 50 year varieties will be lost with the addition of the roasted garlic. Not to mention the price of 25 or 50 year balsamic.
Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
