Carpaccio is a somewhat unusual dish of Italian cuisine. It cannot be said that it has no analogues, but nevertheless both the taste and the look of this dish are completely unique. Initially, the appetizer was a thinly sliced raw beef with mayonnaise-based sauce. It was named in honor of the Renaissance artist, on the canvases of which the red and white gamma prevailed. The exhibition of his paintings was just taking place in Venice, when Giuseppe Cipriane, wanting to please the client, came up with a recipe for a dish that later became popular throughout the world. Today carpaccio is called thinly sliced products (meat, fish, vegetables and fruits), served with a spicy sauce. In this famous Italian dish is similar to the Russian planer: the similarity lies in the absence of heat treatment and the nature of the cut, the main difference is in serving to the table. Even an inexperienced cook will be able to cook carpaccio at home if he is familiar with the peculiarities of the technology and selects a suitable recipe.
Cooking Features
In order to surprise guests and households with a popular Italian dish, it is not necessary to have great cooking skills. Just need to know and take into account a few moments.
- Traditionally, carpaccio is made from raw beef. To make the meat not too rough and tough, it is cut into very thin, almost transparent slices across the fibers. If there is a special appliance in the kitchen, this will not be difficult, but at home you can do without the help of special equipment. To do this, the meat must be frozen, but not to such an extent that the ice crystals crackle on the teeth. Then finely chop the meat will be well sharpened kitchen knife.
- The meat of young animals is more tender than the old ones. For carpaccio, this difference is significant.
- Considering that meat and fish are not subjected to heat treatment when cooking traditional varieties of carpaccio, these products must be extremely fresh and of high quality. If you are not sure about the safety of meat purchased on the market or in the store, it makes sense to consider non-standard carpaccio options from fried or smoked products.
- You should not use river fish for carpaccio - this product in its raw form is unsafe. Eating fresh river fish can lead to helminth infection.
- Carpaccio is usually served immediately after preparation. If you need to prepare a snack in advance, wrap a plate with it with cling film and put it in the fridge.
The taste of carpaccio depends strongly on the sauce under which it is served at the table. If you can not find a suitable marinade recipe among the popular options, you can try to invent it yourself. However, such experiments are permissible if the cook has sufficient experience or is making a dish from ready-to-eat foods.
Classic beef carpaccio recipe
Composition:
- veal tenderloin - 0, 2 kg;
- mayonnaise (homemade is better) - 50-60 ml;
- thick cream - 20 ml;
- Tabasco sauce - 2-3 drops;
- Worcestershire sauce - 2-3 drops;
- lemon juice - 5 ml;
- Parmesan - to taste;
- salt, black and pink pepper - to taste.
Method of preparation:
- Wash fresh veal, dry with a kitchen towel. Remove the film.
- Wrap the tenderloin in cling film. Put in the freezer, wait 2 hours.
- Take the meat out of the freezer, turn it around. With a sharp knife, cut into thin slices, arrange them on a platter.
- Put mayonnaise in a blender bowl, pour in cream, lemon juice and hot sauces. Add to taste ground pepper, salt. Whisk.
- Coat the beef evenly.
- Using a peeler, chop up the cheese, sprinkle snacks on it.
Before serving, it is recommended to decorate the dish with arugula and small pickled vegetables.
Salmon carpaccio
Composition:
- red fish (fillet) - 0, 3 kg;
- lemon - 0, 5 pcs .;
- olive oil - 60 ml;
- salt, pepper - to taste;
- fresh parsley, hard cheese, pine nuts - for serving.
Method of preparation:
- Red fish cut into fillets. Carefully inspect the piece to make sure there are no bones left in it. Use a sharp knife to separate the fillet from the skin.
- Wrap the fish fillet in cling film, put in the freezer for an hour.
- Take out the salmon, unroll. Cut the fillets into thin plates, lay them on a plate.
- Squeeze out the juice from half a lemon, mix it with olive oil. Add salt, pepper, whisk.
- Pour the marinade over the fish.
- Decorate with parsley sprigs, hard cheese flakes. Sprinkle with pine nuts.
Salmon carpaccio can be served as an independent snack or used to make sandwiches, rolls.
Chicken Breast Carpaccio
Composition:
- chicken breast fillet - 0, 2 kg;
- cherry tomatoes - 100 g;
- quail eggs - 5-6 pcs .;
- vegetable oil - 40 ml;
- lime - 1 pc .;
- dried basil - 5 g;
- leaf lettuce - 100 g.
Method of preparation:
- Chicken breast fillets, washed and dried, wrap in cling film, put in a freezer for 20-30 minutes.
- After the indicated time, remove the chicken meat from the freezer, unfold it, cut it into thin slices across the fibers.
- In a separate container, squeeze the juice from the lime, mix it with olive oil, lightly salt it.
- Pick up lettuce leaves, put on a dish, pour a teaspoon of sauce.
- On the lettuce leaves, spread the chicken breast pieces. Pour them with half of the remaining sauce, sprinkle with dried basil, using about half the amount of seasoning indicated in the recipe.
- Cleaned, hard-boiled quail eggs, cut in halves.
- Cut the cherry tomatoes in halves.
- Spread pieces of eggs and tomatoes on slices of chicken breast, sprinkle with the remaining basil, pour over the sauce.
It is not a shame to serve an appetizer prepared according to this recipe for the holiday table, but you should warn guests that it is made from raw chicken meat.
Smoked beef carpaccio with champignons
Composition:
- smoked beef tenderloin - 0, 25 kg;
- fresh champignons - 100 g;
- leaf lettuce - 100 g;
- lemon juice - 40 ml;
- vegetable oil - 60 ml;
- black ground pepper - 5 g.
Method of preparation:
- Cut beef into thin slices.
- Put lettuce leaves on a dish, spread smoked meat slices on top.
- Wash, dry the mushrooms with a napkin, cut them into thin plates.
- Spread the mushroom slices on the beef.
- Sprinkle meat and mushrooms with pepper.
- Pour a mixture of vegetable oil and lemon juice.
Carpaccio prepared according to this recipe is safe for the body compared to raw meat dishes. The charm of this carpaccio from this is not completely lost, as in the recipe used raw mushrooms.
Roasted beef carpaccio
Composition:
- beef tenderloin - 0, 4 kg;
- chili pepper - 1 pod;
- lemon - 1 pc .;
- olive oil - 60 ml for sauce, for roasting beef - how much will leave;
- fresh greens, salt, black pepper - to taste.
Method of preparation:
- Wash beef tenderloin, dry with a napkin. Remove films and rough areas.
- Rub the beef with black pepper and salt, bind with cooking thread.
- Heat the olive oil in a grill pan. Put the beef, fry it from four sides, giving each side 2 minutes. In the center of the tenderloin must remain raw.
- Remove the thread. Using a sharp knife, cut the meat into thin plates.
- Arrange the beef in plates.
- Peel pods of chili peppers, finely chop them with a knife.
- Mix the peppers with lemon juice and three tablespoons of olive oil.
- Pour the beef in the sauce evenly.
This appetizer is recommended to be served with a vegetable salad. It is worth considering that it turns sharp.
Carpaccio can be made from vegetables and fruits. The principle of cooking will be the same. These snacks look good on the buffet table.
