Simplicity, originality and excellent taste are three criteria that literally force the hostess to opt for a particular dish. Carpaccio (Carpaccio), of course, meets all the requirements. This is a traditional Italian cut flavored with additional ingredients to enhance flavor. Do you want to know the recipe for making a famous appetizer at home? Then welcome to our article.
What is carpaccio?
Carpaccio is an Italian appetizer, originally a very thinly sliced piece of raw beef, sprinkled with olive oil and lemon juice and decorated with capers and onions.
History reference
The dish owes its name to its inventor, Giuseppe Cipriani, who made a cut of raw meat one fine day in 1950 for his girlfriend Amalia Nani Mocenigo. Doctors forbade the poor woman to eat boiled meat, and a devoted companion found a way out of this situation.
The appetizer was named after the artist Vittore Carpaccio. The look of raw beef reminded Cipriani of the saturated colors of the painter's paintings, an exhibition of which was held at that time in Venice.
The innovation of the owner and, concurrently, the chef of the Venetian cafe Harry's Bar was to the taste of its visitors. Since then, the popularity of carpaccio has only grown up.
Currently, the dish has a large number of species. As the "object" of the cut are various options for meat, fish, seafood, as well as vegetables and fruits. Serve them with appropriate sauces.
As a rule, carpaccio is accompanied by a green pillow. The most common options are arugula, radicchio and watercress.
One of the key ingredients of a classic snack is lemon. Its juice is mixed with mayonnaise. This combination perfectly aromatizes meat.
Parmesan flakes have become synonymous with carpaccio all over the world. Cheese notes not only enrich the taste of meat, but also emphasize its best nuances.
The most unusual variety of carpaccio is called Octopus. This is actually not a raw dish. The octopus meat is boiled until tender and cut into thin slices. Before serving, it is seasoned with vegetable oil, lemon, salt and herbs.
The most expensive and sophisticated slicing option is considered carpaccio with white truffle. The finest slices of beef are supplemented with Parmesan flakes and mushroom splinters.
Beef Recipe
Beef carpaccio is still a popular classic in the world of snacks. It is ideal for a variety of feed options. In summer, it is eaten as a main course, accompanied by bread. In the winter months they are used as antipasti or a second course.
So, for making carpaccio you will need:
- Beef - 400 g;
- Hard cheese flakes - 100 g;
- Arugula - 100 g;
- Lemon juice - 70 g;
- Olive oil - 100 ml;
- Black pepper and salt to taste.
To create a classic cut, the best kind of beef is considered fillet or tenderloin. The meat is used only fresh, not thawed.
All products are in stock, start cooking. First of all, conjure over the sauce. To do this, filter freshly squeezed lemon juice and mix with olive oil, salt and pepper. We turn the resulting emulsion into a homogeneous mass with a whisk.
Arugula evenly distributed over the serving dish. We cut the meat with a slicer or a very sharp knife into slices about 2 mm thick.
We spread the pieces of beef on the greens, sprinkle with flakes of hard cheese and pour the sauce. In order for the meat to be saturated with the accompanying aromas, remove it for marinating in the refrigerator for 10 minutes. We decorate the Italian delicacy with a slice of lemon and serve.
It is worth noting that in modern Italian cuisine, raw beef is often replaced by dried or smoked product options.
It is recommended to cook carpaccio immediately before eating. The maximum shelf life is not more than 12 hours.
Chicken Recipe
Contrary to historical classics, more profitable dishes are gaining more and more popularity today. So, more expensive beef from the table is replaced by chicken. Data that in Russia chicken meat ranks first in the rating of consumption, prove the boundless love for this product.
Based on the preferences of housewives, we present to your attention two options for chicken carpaccio.
From raw chicken breast
True carpaccio always consists of raw foods. To prepare it you need:
- Chicken breast - 800 g;
- Olive oil - 6 tbsp. spoons;
- Soy sauce - 4 tbsp. spoons;
- Lemon - 2 pcs.;
- Green onions, basil, salt and pepper to taste.
Remember that when buying chicken for making carpaccio, you should check the veterinary certificate for products in order to avoid infection by pathogens of dangerous diseases.
First, wrap the chicken breasts in foil or baking paper and put in the freezer for one hour. This superficial freezing of meat contributes to the easy movement of the knife. We take the fillet out of the refrigerator and cut it into thin slices 2 mm thick.
Freshly squeezed lemon juice is mixed with olive oil, salt, coarsely ground pepper, green onions and basil. Add soy sauce and beat the emulsion with a whisk.
Pour the sauce onto the chicken breast previously laid out in the dish and again send everything to the freezer for 30 minutes.
A quarter of an hour before serving, we take out the product from the refrigerator. Garnish with fresh basil leaves and lemon slices. The sour taste of citrus and the delicacy of chicken create a unique feeling of tenderness.
Boiled chicken breast
Not every foodie will dare to try raw meat due to the huge number of infections that exist today. But for this case, recipes for slicing from thermally processed products were invented.
Our carpaccio "for the careful" is just an example of a middle ground in the preparation of the famous delicacy. For him we need:
- Chicken breast - 600 g;
- Carrots - 2 pcs.;
- Honey - 1 tbsp. spoon;
- Clove - 2 pcs.;
- Celery - 2 pcs.;
- Thyme - 1 bunch;
- White wine - 600 ml;
- Apple cider vinegar - 60 ml;
- Olive oil - 60 ml;
- Onion - 1 pc.;
- Ginger root - 50 g;
- Dill seeds - a pinch;
- Salt and black pepper peas to taste.
Boil chicken breast. To do this, pour 2 liters of cold water 1 celery, 1 coarsely chopped carrot, half ½ part onion, 1 clove of cloves, a bunch of thyme tied with twine (leave a couple of twigs for the sauce), 200 ml of white wine and a few peppercorns. Bring everything to a boil, salt and dip the fillet in brine. Cook for another 7-8 minutes, turn off the heat and let the meat cool in the broth.
Grind and lightly fry the remaining carrots, celery, thyme sprigs and onions in a non-stick pan without adding oil. In a saucepan we combine 400 ml of wine, vinegar, honey, peeled and finely chopped ginger root, dill seeds, cloves and 5-6 black pepper peas. Cook over moderate heat until about ¼ part of the liquid evaporates. Then turn off the heat, salt, filter the sauce through a sieve and let cool.
Pour olive oil into a room temperature sauce and whisk everything with a whisk. Cut the fillet into thin slices (2-3 mm), put it on a dish, fill it with marinade and, if desired, decorate with carrots cut into strips.
Salmon Recipe
A great alternative to cold cuts is salmon carpaccio. This is a great idea for a quick and healthy meal for the festive table.
The fish appetizer with Citronette sauce perfectly combines the amazing aroma of citrus fruits with the unique tenderness of salmon. To prepare it, you need the ingredients:
- Salmon fillet - 300 g;
- Olive oil - 6 tbsp. spoons;
- Lemon juice - 2 tbsp. spoons;
- Orange juice - 2 tbsp. spoons;
- Honey - 1 tbsp. spoon;
- Salt to taste;
- Basil.
The choice of quality fish is not an easy task. Remember that there should be no bruising on salmon scales. Fresh meat is elastic and resilient, pink or pale orange. The eyes of a good fish are light with dark pupils. And finally, it smells nice of sea water.
At the first stage, salmon fillets are first washed and dried on paper towels. Cut into thin slices without skin with a sharp knife. Put the fish on a serving plate.
For Citronette sauce, mix the freshly squeezed juice of orange and lemon in a bowl. Dissolve honey in it and salt to taste. Pour olive oil and beat into an emulsion with a whisk. In the finale, add chopped basil.
We pour salmon fillet with the ready sauce and send it in the refrigerator for 1 hour for marinating. Excess Citronette can be drained before serving.
Calorie content and benefits
Classic beef carpaccio is a dish whose caloric value is determined by the energy value of the main component. Although the amount of added oil also plays a role. The average calorie content of beef slices is 150-200 kcal per 100 g and is summarized as follows:
- Proteins - 71%;
- Fats - 28%;
- Carbohydrates - 1%.
Fatty acids in carpaccio are mostly monounsaturated. Cholesterol is present in sufficient amounts (30.6 mg). Therefore, people who have problems with excess weight, as well as cardiovascular diseases, should consult a doctor about its use.
Carpaccio is rich in proteins with high biological value. This fact makes it an excellent food for athletes during intense training.
Among the mineral salts in beef, iron and potassium prevail. The first component contributes to proper blood formation, the second - normalizes the work of the heart.
Since carpaccio is not subjected to heat treatment, all the vitamins present in the meat are preserved:
- PP or niacin (5.58 mg) regulates redox processes in the body, is responsible for metabolic rate.
- C or ascorbic acid (9.15 mg) has a powerful antioxidant effect.
- E or tocopherol (1.36 mg) stimulates the immune system and is involved in the synthesis of hormones.
Classic carpaccio is not recommended for pregnant women, as raw meat can be a potential source of pathogens (parasites, bacteria, viruses).
The article is over, which means that you now have several recipes for incredible dishes for the festive table. Cook calmly, love openly, travel with an Italian accent and remember: "Who does not risk, he does not eat carpaccio!"
