The recipe for carpaccio (Italian Carpaccio) was coined in 1950 in Venice by the owner of one of the cult bars, a certain Giuseppe Cipriani. The dish was named after Vittore Carpaccio, Renaissance painter. Classic carpaccio is a dish of very thinly sliced pieces of raw veal meat seasoned with a sauce of olive oil and natural vinegar and / or lemon juice. Cipriani developed this nontrivial recipe specifically for one person of aristocratic origin, who for medical reasons was banned from eating meat that had been heat treated. This dish is served as a cold snack. Currently, the term "carpaccio" is used in relation to almost any dish of thinly sliced raw foods. It is possible to prepare carpaccio from fish, carpaccio from champignons, also carpaccio is prepared from various kinds of meat, vegetables, fruits, seafood, etc.
How to cook carpaccio?
Classical carpaccio is prepared from beef (or better - veal) fillet, which is very thinly cut across the fibers with a sharp knife or with the help of a special machine. Often, for a more convenient slicing, the fillets are pre-placed for a while in the freezer. Traditionally carpaccio is served with arugula, with Parmesan cheese and cherry tomatoes - this combination of tastes is the most harmonious. The dish is seasoned with a mixture of olive oil of the first cold pressed and natural vinegar, or lemon juice. The original carpaccio sauce, designed by Giuseppe Cipriani himself, consisted of cream, mayonnaise, lemon juice, freshly ground pepper and Worcester sauce.
What do you need for carpaccio?
So, carpaccio, the recipe is almost classic.
Ingredients:
- 300 g of chilled veal (meat must go through veterinary control!);
- 100 grams of Parmesan cheese;
- 1 lemon;
- 80 ml of olive oil;
- 0.5-1 teaspoon of natural dark balsamic vinegar;
- 3-4 grains of black pepper;
- 1 clove of garlic;
- basil leaves;
- 2 ripe tomatoes.
Preparation:
Freeze the fillet to -18ºС. We take the frozen fillet, wait for 20-30 minutes, dry it with a napkin and rub garlic. We cut the fillet with a thin short straw or very thin slices. Mix the lemon juice, olive oil and balsamic vinegar. Pour the meat with this sauce and sprinkle with freshly ground pepper and cheese, rubbed on the middle grater. We decorate with basil leaves and serve with tomatoes (cut into slices and put on a separate plate). Carpaccio serves table red or pink table wine.
Carpaccio of fish
You can prepare carpaccio and tuna.
Ingredients:
- 300 g fresh tuna fillets;
- half a lemon;
- 4 tablespoons of extra virgin olive oil;
- 80 g of olives (black or green);
- 3-4 peas of fragrant black pepper;
- 4-8 leaves of basil;
- 2-3 tomatoes;
- 1-2 cloves of garlic.
Preparation:
We will cut the fillet of tuna into small pieces and put them on a plate. Pepper and pour a mixture of olive oil (2 tablespoons) with juice half a lemon. Let promarinuetsya at least 10 minutes. Let's serve salad separately. Olives cut into slices, tomatoes - slices, season with crushed garlic, olive oil, decorate with basil leaves. Wine is better to choose a pink dining room with a well-expressed fruit acidity.
Carpaccio of chicken
You can cook chicken carpaccio.
Ingredients:
- 1 chicken breast without skin;
- 1 lime;
- 1 lemon;
- 1 tablespoon of light rum;
- 2 tablespoons of extra virgin olive oil;
- a few peas of white and pink pepper;
- greenery.
Preparation:
Chicken breast is divided into fillets, wrapped in food film and put an hour for 2 in the freezer. After this, the fillets shall be cut into thin slices, laid out on a serving dish and peppered with freshly ground pepper. Prepare the sauce: mix olive oil with juice half a lemon and 1 lime, add the rum. Pour slices of chicken with cooked sauce. Let's stand for 15-20 minutes. Let's make slices of lemon and greens. You can prepare a light fruit salad (banana, avocado, citrus, yogurt). To such carpaccio of chicken fillet you can serve rum, grappa, tequila, Madeira or sherry.