The world famous dish of carpaccio was invented by Giuseppe Cipriani, the owner of the popular “Bar of Harry”. This Italian masterpiece is a thinly sliced raw meat, seasoned with lemon juice, vinegar and olive oil, served as a cold snack. Over time, cooks began to call any thinly sliced piece of product – carpaccio.
The classic version of this dish is prepared from beef fillet, chopped with thin slices with a special device or a very sharply sharpened knife. Sometimes before cutting a piece of meat is put in the freezer.
Every fashionable restaurant has a chef who knows how to cook this rather popular dish. One of the main rules of a successful carpaccio is a correctly chosen piece of meat without streaks and films. Ideal for cutting a symmetrical shape..
|Beef tenderloin –||450 g|
|Lemon –||1 PC.|
|Parmesan –||100 g|
|Olive oil –||2 tbsp. l.|
|Sesame seeds –||2 tsp.|
|Arugula –||100 g|
|Spices for meat, salt –||taste|
|Time for preparing: 90 minutes||Calories per 100 grams: 126 Kcal|
The Italian dish carpaccio very much reminds all of us known stroganin. The only difference is the large number of all sorts of spices and the addition of cheese. We must remember that this dish is not recommended for children..
Fresh beef tenderloin, rinse under cold water, wipe dry with a kitchen towel. Liberally rubbed with spices and salt. Wrap with cling film and put in the freezer for forty minutes.
Chop cheese with thin plates, and it is better to do this with a sharp knife dipped. Dip arugula in cool water, let it soak for five minutes and spread on napkins to dry.
Remove the frozen slice, immediately cut into thin layers with a slicer, sprinkle with lemon juice, oil, and again put in the fridge for half an hour, wrapped in a film.
We take a square flat dish, beautifully distribute slices of meat, put rucola and cheese in the center of the hill, and drag it randomly with sesame seeds. We put on the buffet ready dish.
Smoked beef carpaccio at home
The thinner the slices are, the better your beef carpaccio will be. Ideally, they should be translucent. If you are cooking this dish for the first time, try to take smoked beef as an initial product. Working with her is easy enough.
- A piece of smoked beef – 550 g;
- Homemade mustard – 1.5 tbsp. l;
- Lemon – 1 pc .;
- Olive oil – 2 tsp;
- Parmesan – 100 g;
- Natural honey – 2 tsp.
Cooking time: two hours.
Caloric content: 133.5 Kcal / 100 g.
Choose a nice chilled piece of young beef, cut the film, wash it in cold water and put it on a towel to dry. Immerse the tenderloin in the smokehouse and keep it at 30 ° C until ready.
Remove the meat, wrap it tightly with foil and put in the freezer for at least forty minutes. The better it will freeze, the easier the cutting process will be..
In a deep bowl, mix light mustard (it is better to make it yourself), olive oil, natural liquid honey and a tablespoon of freshly squeezed lemon juice..
Thoroughly knead sauce to a homogeneous state..
Cheese rub. Frozen meat shred beautiful thin slices, distribute on the presentation plate, we pull down with Parmesan cheese, in the center we put a bowl with sauce.
Grilled vegetables and mushrooms make a pleasant combination with this dish..
How to cook roast beef carpaccio
- Cutting – 400 g;
- Cheese – 150 g;
- Green salad – 50 g;
- Olive oil – 1 tsp;
- Lemon juice – 2 tbsp. l .;
- Butter – 100 g.
Preparation: ten hours.
Caloric content: 118 Kcal / 100 g.
We buy in a specialized deli beef tenderloin. Houses we cut the veins, while giving the meat a beautiful oblong shape. Melt butter in a frying pan-grill, put a piece and fry on both sides for two – three minutes.
This is done so that the meat is better soaked later with marinade and when sliced to have a beautiful edging along the edge, and also as a safety net – it is still raw..
Put the tenderloin in the food package, remove the maximum air and send it in the freezer overnight.
In the morning we rub cheese. We wash the lettuce leaves and lay out on a kitchen towel to dry. We unwind the meat and chop slices with a slicer, sprinkle with oil and citrus juice, wrap it in cling film and put it in the refrigerator again for twenty minutes.
We distribute pickled meat on a platter, we crush it with cheese, in the middle we randomly throw torn lettuce leaves. Beef carpaccio is ready to delight any gourmet!
- To prepare the marinade you can use lime, pomegranate or orange juices. All this will add piquancy to taste..
- If you do not have Parmesan, you can replace it with any hard cheese.
- Crushed nutmeg, black olives or pitted olives are suitable for decorating dishes.
- A bunch of fresh basil, set in the center, will also not be superfluous, in case there is no arugula or green salad.
- When roasting meat, you can rub it with parsley, this will not only make the beef taste brighter, but also give it an unusual color..
- If you do not have a special slicer, cut the meat with a well-placed kitchen knife..
- If the chunks are too thick, place them between two layers of parchment paper and roll them with a regular rolling pin..
All, now you know all the subtleties of cooking beef carpaccio at home. It only remains to buy products and put knowledge into practice.!