Food and drinkRecipes

Carpaccio is an exquisite Italian snack for your holiday

Dishes of Italian cuisine are known all over the world for their sophistication and exquisite taste. Carpaccio is a great appetizer, which will decorate the festive table.

The names of many Italian dishes are similar in sound, which causes some confusion. Remember that gazpacho is a hot tomato soup, carpaccio, the recipe of which is given below, - meat or fish sliced with spicy sauce, and focaccio - an Italian flat cake with cheese and herbs.

Few facts from the history of carpaccio creation

Carpaccio is one of the "calling cards" of Venice. The author's recipe for the classic carpaccio belongs to Giuseppe Cipriane, the chef of the famous bar "Harry`s" at the Danieli Hotel in Venice. According to the legend, the guests of the hotel and bar were many famous people, including Maria Callas, Ernest Hemingway. One of the visitors, Countess Amalia nani Mocenigo, confessed in a confidential conversation Cipriani that the doctors had forbidden her to eat meat of any heat treatment. The enterprising culinary expert treated the Countess with the finest meat cut, poured in a tender sauce. The name of the unusual dish was given to the delighted countess, a big fan of the work of the famous artist Vittore Carpaccio, a representative of the Venetian school of painting.

The classic carpaccio recipe

The idea of making this dish is simple, like all ingenious. The main ingredient of carpaccio is frozen meat, preferably beef or veal, which is cut by thin, almost transparent plates across the fibers. To make the finest subtlety, the slices can be beaten off with a hammer, using its flat side and trying to prevent tears. Meat must be fresh! Entered in history, Cipriane served a piquant sauce with meat, which consisted of 1 tsp. Sauce "Worcester", 2 cups of fresh mayonnaise, 2 tbsp. L. Milk, 1 tsp. Lemon juice, ½ tsp. Mustard, ground pepper, salt. The sauce acts as a marinade, which makes it possible to eat meat that has not been thermally processed.

Modern variations of Italian cutting

The dish has become widespread both in Europe and around the world. A cook from any country will tell you how to prepare carpaccio, true, in its own national interpretation.

In countries that have access to the sea and are engaged in the extraction of seafood, they use for the preparation of slicing fish: salmon, salmon, tuna. The sauce is mixed from olive oil, lemon juice, add salt and spices to taste, sometimes balsamic vinegar. A great addition to the dish are vegetables, greens, grated cheese, capers and olives.

Carpaccio is not only fish and meat, but also vegetables. Vegetarians will certainly appreciate this dish, which is a cut of tomatoes or beets seasoned with spices, olive oil and greens. The main rule of cooking is to observe the condition of slicing vegetables in thin slices. Tomatoes are best to choose a large, sweetish, perfectly suited variety "Bull's Heart". Decorate the dish can be arugula, basil and small cherry tomatoes.

A wonderful dish - dessert carpaccio of fruits and berries. Sauce is a sugar syrup with spices and cinnamon, an ornament of slicing - whipped cream.

Any of the carpaccio options will be an excellent complement to the table and an exquisite snack for a buffet table.

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