Italian carpaccio is very reminiscent of stroganin - it is also raw meat, cut into thin slices. Here are just the Italians - namely from this country, the appetizer began its triumphant march across the planet - they serve it in a very intricate way. Here, the slices of meat are complemented with cheese, numerous spices, vinegar and oil - everything is generous and aromatic in Italian style.

The classic recipe uses beef - it was from it that the first carpaccio was prepared. It came out from under the knife of the legendary restaurateur Giuseppe Cipriani. To make the carpaccio perfect, it is important to choose the right meat. A piece of tenderloin of the correct shape is suitable for the dish. The less films in the meat, the better.
The basis of the classic carpaccio is thinly sliced ​​beef. In the classic recipe, carpaccio is prepared exclusively from raw meat, and chefs and cooking lovers alike fantasize about this topic. So another option appeared - with a light roast. Thanks to heat treatment, the meat acquires a pleasant brown crust and a characteristic aroma.

The fried tenderloin holds its shape better, so it will be easier to chop. Choose a piece of beef that can be cut across the grain. This will improve the result, because it is in the minimum thickness and translucency of the slices that the main secret of Cipriani's masterpiece lies.

Heat a small amount of olive oil in a frying pan. Remove the films from the meat, fry for 1 minute on each side. Remove the beef from the pan and leave at room temperature until it cools completely. Wrap with cling film, place in the freezer for 45 minutes.

Crumble or cut the parmesan into thin slices. For dressing, peel the onion, cut into small cubes. Combine the onion with the other ingredients of the dressing, mix thoroughly. Remove the meat from the freezer. Use a very sharp knife to cut it into very thin, transparent slices.

Place the meat on a sheet of baking paper, cover with a second and lightly beat or roll with a rolling pin. This will make it even softer. Wash the salad, dry it. Arrange the meat on a plate, salt and pepper to taste. Sprinkle with Parmesan, drizzle with the dressing. Top with salad and capers.

From beef, with the help of which you can independently prepare this delicious dish. For two servings, we need three hundred grams of beef fillet, twenty grams of Parmesan cheese, one teaspoon of capers, and a few lettuce leaves to decorate the dish.

To prepare the sauce, you need to prepare two tablespoons of olive oil, one teaspoon of lemon juice and the same amount of balsamic vinegar, one eighth of a teaspoon of mustard, a little red onion. Now let's start preparing beef carpaccio. If the very idea that you can eat meat raw is unacceptable for you, then fry, turning, for one minute, a whole piece of beef in a pan. The meat will be crusty. Let it cool, wrap it in plastic wrap and send it to the freezer for about forty minutes. While the beef carpaccio is cooling down, sharpen the knife. It must be very sharp to cut the carpaccio as thin as possible. To make the slices as thin as possible, use the following secret. Take the waxed paper, put the chopped beef between the leaves and roll it on top with a rolling pin. Cut the parmesan into thin "petals" using a potato knife. To prepare the sauce, finely chop the onion and mix with the rest of the ingredients. With artistic carelessness, put the meat on a plate, season it with salt, freshly ground black pepper, and sprinkle with the prepared sauce. Sprinkle with capers on top. Put a handful of greens in the middle. Beef carpaccio is ready! Having tried to cook this dish according to the classic recipe, in the future you can experiment and come up with your own specialty sauces, as well as make carpaccio from fish or other types of meat. Bon Appetit!

How did beef carpaccio come about?

Among the variety of classic dishes from different countries of the world, very few have the exact place and date of appearance. Such recipes are mainly invented by skilled chefs and then perfected for a long time, reaching their perfection. Therefore, it sometimes takes years to create a dish that has an ideal and unique taste. However, cooks, like artists, are also subject to the Muse. A sudden insight can give the world a dish of the most familiar products with new tastes. Such a story took place in Venice, which in itself is very symbolic. After all, in what other city a true artist can a Muse visit! In the fifties of the last century, Europe, torn by war, begins to gradually return to the previous rhythm of life. One of these days

A visitor to the bar of the famous Danieli Hotel, Countess Amalia Nani Mocenigo, choosing her lunch, lamented the chef Giuseppe Cipriani that the doctor had forbidden her to eat thermally processed meat. The cook, with a sly smile, took his leave, and a few minutes later a dish was served, without which no modern decent institution can do. The dish invented by Cipriani is simple and uncomplicated, but this does not affect its taste. The name "carpaccio", the origin of which has become overgrown with legends, is associated with the name of the great artist of the Renaissance. At this time, an exhibition of this painter was just taking place in Venice. The beef delicacy has become so popular that many variations on the theme of this dish appear in the future.

In theory, this is a fairly simple recipe that you should definitely try at home. Thinly sliced ​​pieces (slices) of raw meat, seasoned with olive oil and lemon juice - what could be simpler? Beef Carpaccio is a restaurant dish with an Italian history. It is named after the artist Vittore Carpaccio. Delighted with his picturesque paintings with a predominance of reds and whites, restaurateur Giuseppe Cipriani came up with such a serving especially for one countess who was forbidden by doctors to eat "ready-made" meat. For over 60 years it has been served as a cold appetizer in the best restaurants in the world. We will tell you how to cook it.

Preparation for cooking:

The secret of the finest, parchment slicing of carpaccio is in freezing. It is much easier to slice the carpaccio on a slicer when the meat is still a little frozen. Wrap the tenderloin or rump flesh in plastic wrap and place in the freezer for an hour.

The hand-cut pieces are slightly thicker. To make them melt in your mouth, wrap them in plastic, and then roll them out with a rolling pin or lightly beat them off with the flat side of a hammer. There is no need to worry about the dangers of raw meat here: Primebeef is safe. For those who love rare beef and not raw, there is always the option to quickly fry the meat in a hot pan and then slice it like a carpaccio.

Preparation:

1. Cut the beef into thin slices and arrange in a single layer on a large serving platter. Drizzle with olive oil and season with salt and pepper.
2. Cover with plastic wrap and refrigerate while the sauce is cooking.
3. First, rinse the capers in running water to remove excess salt.
4. Place the egg yolks, some salt, mustard and lemon juice in a blender, then add enough olive oil to make a light emulsion. You will need 75-100 ml of oil.
5. In the center of the meat dish, place a handful of arugula, top with the sauce, and place the capers.
6. Best served immediately.

Bon Appetit!

Carpaccio is a popular Italian dish based on thinly sliced ​​raw beef. The meat is complemented with sauce and herbs and served as a snack. In this section, we will look at how to cook beef carpaccio at home.

History of appearance and description of the dish

The history of carpaccio is quite short; the first time this dish was prepared in 1950. The owner of the famous "Harry's Bar", the Venetian Giuseppe Cipriani, made it especially for Countess Amalia Nani Mocenigo. For medical reasons, the noble lady was forbidden to eat meat that was cooked.

Why did the dish get the name "carpaccio"? That was the name of a famous artist who lived during the Renaissance. His canvases, attracting attention with an abundance of white and red shades, were considered masterpieces of the visual arts. And it so happened that at the time of the creation of the dish, a large exhibition of his paintings was held in Venice.

Today, carpaccio is very popular, and, getting to Italy, many guests of the country will definitely try this dish.

Classic recipe

To prepare carpaccio, it is better to use a slicer - this kitchen machine allows you to cut the meat very thinly. But if there is no such device, a sharp knife will do.

The dish according to the classic recipe, as Señor Cipriani made it, is prepared from the following products:

• raw beef fillet;
• mayonnaise;
• Worcestershire sauce;
• lemon juice;
• milk;
• salt;
• ground pepper.

Operating procedure:

1. Place the beef in the freezer until it hardens. At Harry's Bar, meat was roasted before slicing, but over time, freezing became more popular.
2. When the piece is hard, cut it into very thin small slices.
3. Prepare the carpaccio sauce by mixing mayonnaise, Worcestershire sauce, lemon juice, milk and ground pepper. If necessary, you can add salt to the dressing and then apply it to the meat.

Attention! Beef carpaccio is served chilled immediately after cooking. You should not keep it at room temperature, if the dish is made a little in advance, it is better to store it in the refrigerator.

With mint dressing

If you add mint to carpaccio, it will give the beef a spicy taste and fresh aroma, and nuts will make the dish more satisfying.

Carpaccio attracts gourmets with its exquisite taste; it is often ordered in expensive restaurants around the world. Today, there are more than two dozen different dressings and sauces for carpaccio, for every taste. The meat is slightly frozen before slicing, roasted or cut into thin slices just like that, without any pre-processing. Most often it is seasoned with a mixture of extra virgin olive oil and vinegar or lemon juice. There are many interesting author's dressings, for example, with orange or pineapple fresh. Sprinkle on top with crushed nuts for crunchiness, put sun-dried tomatoes and arugula for a piquant taste. In Italy, they also like to add olives and capers.

Most of our compatriots are still wary of raw meat, because it is not so easy to find 100% quality beef, soft and tender, and most importantly the freshest, from a trusted butcher. But if you still managed to buy such a cut, be sure to try making beef carpaccio at home. Raw meat, properly cut and seasoned, is a special gastronomic pleasure!

Total cooking time: 1 hour
Cooking time: 10 minutes
Yield: 1 portion

Ingredients

• beef tenderloin - 150 g
• olive oil - 4 tablespoons l.
• wine vinegar - 1 tbsp. l.
• lemon juice - 1 tbsp l.
• pine nuts, hazelnuts or almonds - 1 tsp.
• mix salad with arugula - 1 large handful
• sun-dried tomatoes - 2 pcs.
• salt - 2 chips.
• freshly ground pepper - 2 chips.
• parmesan - 10-20 g

How to make beef carpaccio

The meat must be fresh and of the highest quality. For one serving, you will need a small piece of selected beef tenderloin (preferably the middle part), weighing about 150 g. I washed and dried the meat with paper towels, and cleaned it from the white film. The prepared piece was tightly wrapped with cling film and sent to the freezer for 1 hour, so that it would be easier to cut into thin slices.

While the meat is slightly frozen, prepare a classic dressing. She will need wine vinegar, salt, pepper and lemon juice. I combined all the ingredients in a small bowl and mixed thoroughly. Then she gradually introduced olive oil, stirring with a whisk (as for a vinaigrette sauce).

Separately, I prepared a small accompaniment to our carpaccio. Chopped up almonds to add crunchiness. Chopped a couple of sun-dried tomatoes as small as possible.

Slightly frozen meat was cut into slices - 2 mm thick. Spread the meat in an even layer on a serving platter. Work with gloves; use a sharp knife for cutting. Slices should be very thin and translucent. If necessary, you can slightly beat off the pieces with a rolling pin or hammer, placing them between two pieces of cling film.

I smeared the carpaccio with a dressing based on olive oil - it is most convenient to distribute with a brush so that each piece is properly moistened and marinated.

Sprinkled with crushed nuts and slices of sun-dried tomatoes.

In the center of the plate, on top of the meat, I laid out a handful of lettuce leaves, previously washed and dried on a paper towel (a crispy mix salad or just arugula leaves will do). Tucked the salad with the remaining sauce, slightly mixed with a couple of forks.

Parmesan grated with a vegetable peeler immediately into a plate.

That's all - the classic beef carpaccio with arugula and parmesan is ready! Serve immediately after cooking, while the appetizer is cold, the food has not warmed up to room temperature. The meal can be complemented with a crispy white baguette, a glass of wine, or a stronger spirit. Tasty, juicy and bright in Italian! Enjoy your gastronomic experience!