Por Eva Neumann (dpa) – El carpaccio ocupa un lugar fijo en la ligera cocina de verano: lonchas finísimas de carne pobre en grasas, pescado o verdura se distribuyen de forma decorativa en un plato, adobadas y guarnecidas. Dependiendo de la combinación de ingredientes y del tamaño de la porción, el carpaccio se sirve como…
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