Carpaccio - a dish consisting of thinly sliced pieces of raw meat, sprinkled with olive oil and vinegar. Traditionally it is served as a cold snack to the main course.
Pork carpaccio with fried vegetables
Ingredients:
- pork shoulder - 400 g;
- rosemary, laurel leaf, thyme, marjoram;
- White wine;
- Bulgarian pepper - 2 pieces;
- zucchini - 3 pcs .;
- bulb blue - 2 pieces;
- olive oil;
- tomato - 2 pcs .;
- balsamic vinegar - 1 teaspoon.
Preparation
Pork spatula pre-freeze and cut the meat into thin slices. Bulgarian pepper is processed, washed and cut into cubes. Zucchini shredded in small slices, and the bulbs are cleaned and shredded with straw. On the baking tray put the foil, sprinkle it with olive oil, spread on it pepper, tomatoes, onions and zucchini. Sprinkle the vegetables with salt, sprinkle with olive oil, vinegar and bake at 180 degrees for 25 minutes. Then lay out on plates, put meat on top and pour a little wine.
Carpaccio of pork with strawberries
Ingredients:
- Parmesan cheese - 100 g
- pork loin - 200 g.
For refueling:
- fresh strawberry - 200 g;
- olive oil - 2 tbsp. spoons;
- Balsamic vinegar - 0.5 tsp.
Preparation
Let's figure out how to make pork carpaccio. So, take a fresh loin, put it in a bag and freeze it. Then cut the meat into thin slices and spread the carpaccio on a flat dish. Strawberries are washed, dried, we remove the ponytails and crush them. Cheese rub on a large grater. To prepare the dressing mix olive oil with balsamic vinegar, add the strawberries and beat the mixture with a fork. We pour the carpaccio ready for the dressing, and sprinkle the cheese on top.
Recipe for pork carpaccio
Ingredients:
- raw smoked raw balyk - 300 g;
- capers - 30 g;
- olives without pits - 150 g;
- olive oil;
- lemon - 1 piece;
- parsley greens;
- arugula.
Preparation
Pork balyk wrapped in food film and we remove the meat in the freezer. After that, cut it into thin pieces and release it from the film. Lay the slices on a plate in one layer and pour a little olive oil. Then cover the pork again with food film and lightly beat off each piece with a hammer. Add the pepper and salt to taste, sprinkle with sliced olives and fresh chopped parsley. Accurately and evenly lay out each cap of capers and decorate the dish with arugula.
Look for more interesting snack options, then try making carpaccio from tomato or beetroot .