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About Jim Musumeci
Expertise
PLEASE, DO NOT MARK YOUR QUESTIONS AS "PRIVATE" AS WE ARE NOT SET UP TO RESPOND TO THESE REQUESTS. Cooking has been my passion for more than forty years, both professionally and at home. I welcome any cooking or food related questions, especially those concerning culinary techniques. My specialties are Italian and Puerto Rican cuisine, with skills in French and Southern style cooking as well. My nickname of “JimmyScones” came about from my love of creating flaky and delicious scones. I love researching food topics from my cookbook collection and on the Internet. Please ask questions on food preparation, cooking equipment, techniques, ingredients, recipes, and recommended cookbooks. Thank you and have a great day.
Experience
Cooking has been my passion and avocation for more than 45 years. My grandmother (‘Nani’) taught me the skills needed to cook a complete Sunday dinner by the time I was ten years old. I still treasure the memory of those magnificent aromas wafting through her kitchen. My background includes part time restaurant work and meal preparation for large organizations and churches, as well as planning and cooking hundreds of meals for dinner parties, family gatherings, and business functions. I have also completed several courses at the Institute for Culinary Education (ICE) in NYC.
Publications
The Sussex Voice and The Suburban Trends.
Education/Credentials
3 Years college level courses in communications. Specialty courses at The Institute for Culinary Education (ICE) in NYC.
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Fraternal Organizations.
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You are here: Experts > Food/Drink > Home Cooking > Home Cooking > carpaccio al forno
Expert: Jim Musumeci - 11/4/2009
Question
Hello Jim,
May I please ask for your expert advice again?
I recently read about an interesting dish called "carpaccio al forno" in a magazine article, and wondered if I could make it at home, thinking it would be a nice alternative to serving raw meat/fish to guests. I tried to find a recipe, but I could only find ones in Italian, and those web page translation tools gave me totally incomprehensible translations.
Do you know of any good recipes in English for "carpaccio al forno"?
Thank you and best regards,
Sari
Answer
Hi again Sari. I'm not familiar with your article, but I know a little about your dish. It is usually made from layers of thinly sliced beef, topped with mushrooms, grated cheese, olive oil and seasonings. The key is to put the dish into a very hot oven (The Al Forno Part) for a few minutes to melt the cheese and slightly cook the beef. It melts in your mouth when done properly.
It is often served on a salad.
I found a few recipes in Italian and obtained the translations, which my wife, who speaks some Italian, reviewed. I changed wording to make sense out of the methods but tried to keep the local feel of the dish. There are two recipes. Magatello beef is the most select portion of the eye of round. You could substitute thinly sliced steak also.
Carpaccio Al Forno
300 G Magatello Beef, thinly sliced
300g Cultivated Mushrooms
100 G Grana (Or Parmesan Cheese)
Olive oil
Salt - Pepper
Heat oven to 450 degrees
Grease a baking sheet with oil and lay the slices of meat on the sheet. Clean the mushrooms, cut into thin strips, and distribute the meat. Add salt and pepper, drizzle with a little oil and sprinkle with parmesan cheese. Put in hot oven for 5 minutes and serve.
Carpaccio Al Forno II
400 g Thin slices of beef
50 g Grana (Or Parmesan Cheese)
200 g Cultivated mushrooms
100 g Treviso Salad
4 tablespoons olive oil
Salt,Pepper
Turn the oven to 230 degrees (450 degrees F). Grease a pan with 2 tablespoons of the oil and arrange the meat slices, slightly overlapping each other. Distribute the salad over the , meat Then cover with a thin layer of mushrooms, cut into thin slices. Cover with parmesan cheese. Season with salt and pepper, drizzle with the remaining oil and place in preheated oven for 10 minutes.
Let me know how this turns out Sari. Write again.
Jim "JimmyScones" Musumeci
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