Beef carpaccio: a recipe for a classic Italian appetizer. how to make beef carpaccio how to make beef carpaccio

Simplicity, originality and excellent taste are three criteria that literally make the hostess choose a particular dish. Carpaccio certainly meets all the requirements. This is a traditional Italian cut, seasoned with additional ingredients to enhance the flavor. Do you want to know the recipe for making the famous appetizer at home? Then welcome to our article.

Carpaccio is an Italian appetizer originally made up of very thin slices of raw beef drizzled with olive oil and lemon juice and garnished with capers and onions.

History reference

The dish owes its name to its inventor Giuseppe Cipriani, who one fine day in 1950 made a cut of raw meat for his girlfriend Amalia Nani Mocenigo. Doctors forbade the poor woman to eat boiled meat, and a devoted comrade 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 rich colors of the paintings of the painter, whose exhibition of works was held at that time in.

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 upwards.

Currently, the dish has a large number of species. Various types of meat, fish, seafood, as well as vegetables and fruits act as an “object” for slicing. They are served with appropriate sauces.

As a rule, carpaccio is accompanied by a cushion of greens. The most common varieties are arugula, radicchio and watercress.
One of the key components of the classic snack is lemon. Its juice is mixed with mayonnaise. This combination perfectly flavors the meat.

Flakes have become synonymous with carpaccio all over the world. Cheesy notes not only enrich the taste of meat, but also emphasize its best nuances.

The most unusual variety of carpaccio is called Octopus. It's actually not a raw dish. The meat of the octopus is boiled until tender and cut into thin slices. Before serving it is seasoned vegetable oil, lemon, salt and herbs.
The most expensive and sophisticated cutting option is carpaccio with white truffle. The thinnest slices of beef are complemented with Parmesan flakes and mushroom fragments.

beef recipe

Beef carpaccio is still a popular classic in the snack world to this day. It is ideal for a variety of serving options. In the summer, it is eaten as a main course, accompanied by bread. During the winter months, it is used as an antipasto or second course.

So, to prepare 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 type of beef is fillet or tenderloin. Meat is used only fresh, not defrosted.

All products are in stock, let's start cooking. First of all, we conjure over the sauce. To do this, strain freshly squeezed lemon juice and mix with olive oil, salt and pepper. We turn the resulting emulsion into a homogeneous mass with a whisk.

Spread the arugula evenly over the serving dish. 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 over the sauce. In order for the meat to be saturated with accompanying aromas, we remove it for pickling 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 with cured or smoked versions of the product.
It is recommended to cook carpaccio just before eating. The maximum storage period is no more than 12 hours.

chicken recipe

Contrary to the historical classics, cost-effective dishes are gaining more and more popularity today. So, more expensive beef is being replaced by chicken. The data that in Russia chicken meat is in first place in the consumption rating 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 products. For its preparation you need:

• Chicken breast - 800 g;
• Soy sauce - 4 tbsp. spoons;
• Lemon - 2 pcs.;
• Green onions, basil, salt and pepper to taste.

Remember that when buying chicken for cooking carpaccio, you should check the veterinary certificate for the product in order to avoid infection with pathogens of dangerous diseases.

First, wrap the chicken breasts in foil or baking paper and put them in the freezer for one hour. Such superficial freezing of meat promotes the easy course of a knife. We take the fillet out of the refrigerator and cut into thin slices 2 mm thick.
Mix freshly squeezed lemon juice 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 the product out of the refrigerator. Garnish with fresh basil leaves and lemon wedges. The sour taste of citrus and the delicacy of chicken meat create a unique feeling of tenderness.

From boiled chicken breast

Not every gourmet dares 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 have been invented.

Our carpaccio "for the cautious" is just an example of the golden mean in the preparation of the famous delicacy. For it we need:

• Chicken breast - 600 g;
• Carrots - 2 pcs.;
• Honey - 1 tbsp. a spoon;
• Carnation - 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 peppercorns to taste.

Boil the chicken breast. To do this, pour 2 liters of cold water 1 celery, 1 coarsely chopped carrot, half rings ½ of onion, 1 sprig of cloves, a bunch of thyme tied with twine (leave a couple of sprigs for sauce), 200 ml of white wine and a few peppercorns. Bring everything to a boil, salt and dip the fillet in the 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 thinly sliced ​​ginger root, dill seeds, cloves and 5-6 black peppercorns. Cook over moderate heat until about ¼ of the liquid has evaporated. Then turn off the heat, salt, filter the sauce through a sieve and let cool.

Add the olive oil to the room temperature sauce and whisk everything with a whisk. We cut the fillet into thin slices (2-3 mm), put it on a dish, fill it with marinade and, if desired, decorate with carrots, chopped 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 holiday table.
The fish appetizer with Citronette sauce perfectly combines the amazing aroma of citrus fruits with the unique tenderness of salmon. Ingredients required for its preparation:

• Salmon fillet - 300 g;
• Olive oil - 6 tbsp. spoons;
• Lemon juice - 2 tbsp. spoons;
• Orange juice - 2 tbsp. spoons;
• Honey - 1 tbsp. a spoon;
• Salt to taste;
• Basil.

Selecting quality fish is not an easy task. Remember that salmon scales should not be bruised. Fresh meat is elastic and resilient, the color is 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, the salmon fillet is first of all washed and dried on paper towels. Cut into thin, skinless slices with a sharp knife. Lay the fish on a serving platter.

For the Citronette sauce, mix freshly squeezed orange and lemon juice in a bowl. Dissolve honey in it and salt to taste. Pour in the olive oil and beat until emulsified with a whisk. Finally, add chopped basil.

Pour the salmon fillet with the prepared sauce and send it to the refrigerator for 1 hour to marinate. You can drain off any excess Citronette before serving.

Calorie content and benefits

Classic beef carpaccio is a dish whose calorie content is determined by the energy value of the main component. Although the amount of oil added also plays a role. On average, the calorie content of beef slices is 150-200 kcal per 100 g and is added as follows:

• Proteins - 71%;
• Fats - 28%;
• Carbohydrates - 1%.

The fatty acids in carpaccio are mostly monounsaturated. Cholesterol is present in sufficient quantity (30.6 mg). Therefore, people who have problems with being overweight, 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 periods of intense training.

Among the mineral salts in beef, iron and potassium predominate. The first component contributes to proper hematopoiesis, the second - normalizes the work of the heart.

Since carpaccio is not subjected to heat treatment, all the vitamins present are preserved in the meat:

• PP or niacin (5.58 mg) regulates redox processes in the body, is responsible for the 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.

The article is over, which means that now you have several recipes for incredible dishes for the festive table. Cook calmly, love openly, travel with an Italian accent and remember: “He who does not take risks does not eat carpaccio!”

↘️🇮🇹 USEFUL ARTICLES AND SITES 🇮🇹↙️

↘️🇮🇹 USEFUL ARTICLES AND SITES 🇮🇹↙️ SHARE WITH YOUR FRIENDS

You won’t surprise anyone with the overseas word “carpaccio” these days - since the Venetian restaurateur Giuseppe Cipriani invented this method of serving raw meat, named after the artist Vittore Carpaccio, a lot of water has flowed under the bridge. Many of you, having tried carpaccio in a restaurant, probably asked yourself - is it possible to do the same at home? We answer - it is possible. The powerful meat taste of carpaccio, seasoned with a spicy dressing, is equally liked by both the strong and the weaker sex, the main thing is not to make a mistake in choosing fresh meat. The rest is a matter of technique.

beef carpaccio

2 servings

200 g beef fillet
20 g parmesan
1 tsp capers
if desired - 40 g of arugula, mizun or any other salad

for refueling:
2 tbsp olive
1 tsp lemon juice
1 tsp
1/8 tsp mustard
1/2 small red onion

Make sure that you have a piece of beef fillet that can be cut into thin, neat slices at your disposal, and peel it from the films. Fry it in a small amount of olive oil for 1 minute on each side so that a golden crust appears on the outside, let it cool, wrap it in a film and put it in the freezer for 40 minutes. Cut the Parmesan into thin strips or crumble, and chop the onion for dressing and mix with the rest ingredients until smooth.

I consider it necessary to clarify the situation with roasting meat. While carpaccio is often prepared this way these days, half the restaurants will serve it to you completely raw, with no dark rim to indicate pre-roasting. Moreover, in the case of Cipriani's carpaccio (and Beef carpaccio alla Cipriani, which you will be served today in the Venetian Harry's bar, awarded in 2001 by the Italian Ministry of Culture), indeed, no heat treatment took place. Does this mean that when preparing carpaccio, meat cannot be subjected to any heat treatment, otherwise it will no longer be carpaccio? Yes - if we consider only that carpaccio that is served with a classic sauce recipe, made from mayonnaise, lemon juice, horseradish and milk, as real.

Take out the meat - you feel it has become a little harder, and now it will not be difficult to cut it correctly. With a sharp knife, cut the meat into thin slices, and in order to make them even thinner, almost transparent, there is one simple trick. Place each slice between two sheets of waxed paper and roll over with a rolling pin. Did you manage? Arrange the meat artistically on plates, season with salt and freshly ground black pepper, drizzle with dressing, scatter Parmesan on top and top the middle of the plate with a heap of lettuce. If you want to prepare in advance, put the plates of carpaccio in the refrigerator, and add the dressing and everything else just before serving. Feeling yourself is sometimes very tasty!

The world-famous carpaccio dish was invented by Giuseppe Cipriani, owner of the popular Harry's Bar. This Italian masterpiece is thinly sliced ​​raw meat seasoned with lemon juice, vinegar and olive oil, served as a cold appetizer. Over time, culinary experts began to call any thinly sliced ​​\u200b\u200bpiece of the product - carpaccio.

The classic version of this dish is prepared from beef fillet, chopped into thin slices with a special device or a very sharp knife. Sometimes a piece of meat is placed in the freezer before cutting.

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 properly selected piece of meat without streaks and films. A symmetrical cut is ideal.

Classic recipe

The Italian dish carpaccio very much reminds us of the well-known stroganina. The only difference is a large number of all kinds of spices and the addition of cheese. It must be remembered that this dish is not recommended for children.

• 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 - to taste.

Cooking time: one and a half hours.

Calorie content: 126 Kcal / 100 g.

Rinse fresh beef tenderloin under running cold water, wipe dry with a kitchen towel. Sprinkle generously with seasoned spices and salt. Wrap with cling film and put in the freezer for forty minutes.

We chop the cheese into thin plates, and it is better to do this with a moistened sharp knife. We dip the arugula in cool water, let it lie down for five minutes and lay it out on napkins to dry.

We remove the frozen tenderloin, immediately cut it into thin layers with a slicer, sprinkle with lemon juice, oil and put it in the refrigerator again for half an hour, wrapping it in a film.

We take a square flat dish, beautifully distribute slices of meat, put arugula and cheese in the center, crush it randomly with sesame seeds. We put the finished dish on the buffet table.

Homemade smoked beef carpaccio

The thinner the slices, the better your beef carpaccio will be. Ideally, they should be translucent. If you are preparing this dish for the first time, try using smoked beef as the starting product. It is quite easy to work with her.

• 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.

Calorie content: 133.5 Kcal / 100 g.

We choose a beautiful chilled piece of young beef, cut off the film, wash it in cold water and put it on a towel to dry. We immerse the tenderloin in the smokehouse and keep it there at a temperature of 30 ° C until fully cooked.

We remove the meat, wrap it tightly with foil and put it in the freezer for at least forty minutes. The better it freezes, 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.

Stir the sauce thoroughly until smooth.

We rub the cheese. We chop the frozen meat into beautiful thin slices, distribute it on a presentation plate, crush it with parmesan, put a bowl with sauce in the center.

Grilled vegetables and mushrooms make a nice pairing with this dish.

How to make roast beef carpaccio

• Tenderloin - 400 g;
• Cheese - 150 g;
• Green salad - 50 g;
• Olive oil - 1 tsp;
• Lemon juice - 2 tbsp. l.;
• Butter - 100 g.

Preparation: ten hours.

Calorie content: 118 Kcal / 100 g.

We buy beef tenderloin in a specialized grocery store. At home, we cut off the veins, while giving the meat a beautiful oblong shape. Melt the butter in a grill pan, put a piece and fry on both sides for two to three minutes.

This is done so that the meat is better saturated with the marinade later and, when cut, has a beautiful edging along the edge, and also for safety - it is still raw.

We put the tenderloin in a food bag, remove as much air as possible and send it to the freezer overnight.

Grate cheese in the morning. Wash the lettuce leaves and lay them out on a kitchen towel to dry. We unwind the meat and chop thin slices with a slicer, sprinkle with oil and citrus juice, wrap in cling film and put it back in the refrigerator for twenty minutes.

We distribute the pickled meat on a dish, crush it with cheese, randomly throw torn lettuce leaves into the middle. Beef carpaccio is ready to please any gourmet!

How to make wine from fermented jam, read our article.

How to prepare lingonberry compote for the winter without sterilization. Read the advice and recommendations of experienced housewives.

1. To prepare the marinade, you can use lime, pomegranate or orange juice. All this will add spice to taste.
2. If you don't have Parmesan, you can replace it with any hard cheese.
3. To decorate the dish, crushed nutmeg, olives or pitted olives are suitable.
4. A bunch of fresh basil, placed in the center, will also be useful, in case there is no arugula or green salad.
5. When roasting meat, you can rub it with parsley, this will not only make the taste of beef brighter, but also give it an unusual color.
6. If you do not have a special slicer, cut the meat with a well-tailored kitchen knife.
7. If the slices are too thick, place them between two layers of parchment paper and roll out with a regular rolling pin.

That's it, now you know all the intricacies of cooking beef carpaccio at home. It remains only to purchase products and put the knowledge into practice!

step by step recipe with photo

If you are looking for new taste sensations and you are fed up with ordinary dishes, then be sure to try beef carpaccio. France is considered the birthplace of its creation, but also Eastern countries they also serve such an appetizer in their restaurants, considering it their acquisition. Carpaccio is actually fresh meat, it is prepared not only from beef, but also from chicken fillet, turkey, etc. The name of the dish comes from the name of a little-known artist, who was glorified for centuries by one restaurant owner.

If you still cannot risk and try this delicacy, then just leave it in the marinade for several hours - then the meat will become more juicy and tasty.

Ingredients

• 300 g veal or beef
• 1 lemon
• 0.5 lime
• 2 tbsp. l. soy sauce
• 2 tbsp. l. olive oil
• fresh herbs to taste
• salt and pepper

Cooking

1. Since the cutting itself is very important in carpaccio, the pulp must be washed several times in water before cooking, and then placed in the freezer for 30-40 minutes. During this time, it will seize so much that you can easily cut it into thin slices.

2. In a separate container, mix salt and black pepper. Optionally, you can add any other spices to taste. Salt is best used sea coarse.

3. Pour in soy sauce and oil: olive, corn, sunflower. Stir.

4. Place the beef slices in a small container and pour over the prepared dressing. Stir lightly without pressure so that the pulp is all wrapped in sauce and leave for 15-20 minutes to marinate.

5. As soon as the indicated time is up, gently squeeze the pulp from the sauce and put on a prepared dish, garnished with sea salt, lime or lemon wedges and fresh herbs.

6. Your beef carpaccio is completely cooked, serve it slightly chilled so that all the taste of such a juicy snack is revealed from your heat in your mouth.

Note to the owner

3. For those who are not well versed in the types of soy sauces, all bottles with them seem the same. In fact, their contents vary both in color and in taste. For the above recipe, it is advisable to look for touch, in extreme cases - yin. The least suitable are xiazi jianyu (it is for fish and salads) and shengchou (they only flavor dishes, and high-quality, deep pickling is beyond its power).

Meat carpaccio is a traditional Italian cold appetizer in which the thinnest pieces of beef tenderloin are served raw, seasoned with lemon juice and olive oil.

How to make classic beef carpaccio?

The classic beef carpaccio is a great start to any meal, because the light and tender appetizer literally melts in your mouth, while crispy arugula and grated Parmesan petals only complement the taste of fresh meat.

Ingredients:

• beef fillet - 250 g;
• olive oil - 2 tbsp. spoons;
• Parmesan cheese - 40 g;
• arugula - 1 bunch;
• lemon - 1 pc.;
• coarse sea salt, pepper - to taste.

Cooking

Before cooking beef carpaccio, fresh tenderloin is washed, dried and cleaned of fat. We wrap clean meat with cling film and send it to the freezer for 30 minutes (freezing the meat provides ease with thin cutting, which is a must when preparing carpaccio).

Next, cut the beef as thinly as possible and spread it between sheets of cling film, previously poured with olive oil. Carefully beat the meat until translucent and spread on a flat serving dish. Put a handful of arugula in the center of the carpaccio, sprinkle the dish with coarse salt and pepper, grated Parmesan, pour over with lemon juice and olive oil.

Beef carpaccio - recipe

If you have never tried carpaccio, then this recipe is for you, because in it at first, the unusual taste of raw meat is smoothed out with a light frying.

• beef - 500 g;
• fresh thyme - 2 sprigs;
• Parmesan cheese - 100 g;
• peanuts - a handful;
• salt, pepper - to taste;
• balsamic vinegar - 2 tbsp. spoons;
• olive oil.

Cooking

Sprinkle a good pinch of salt, pepper and chopped thyme on a cutting board. Roll the beef fillet greased with olive oil in a mixture of spices and immediately put it in a hot frying pan. Fry the meat for 1 minute so that it grabs on all sides, and then immediately put it on a cutting board and cut into thin slices.

Place the pieces of beef on a serving dish, sprinkle with grated Parmesan and chopped peanuts, and before serving, drizzle with olive oil and balsamic vinegar.

Meat carpaccio with mint dressing

Ingredients:

• beef tenderloin - 200 g;
• chili pepper - 1 pc.;
• garlic - 1 clove;
• mint - 3 sprigs;
• lime juice - 80 ml;
• soy sauce - 30 ml;
• honey - 80 ml;
• arugula - 1 bunch;
• goat cheese - 100 g.

Cooking

Pre-frozen beef tenderloin cut into thin slices and put on a serving dish. In a small bowl, mix finely chopped chili (without seeds), crushed garlic, chopped mint, lime juice, soy sauce and honey. Drizzle the dressing over the beef pieces. We decorate the dish with a handful of fresh arugula and pieces of goat cheese.

Ingredients:

Cooking

Lightly freeze the beef tenderloin and cut into thin slices. In a small bowl, make homemade mayonnaise by thoroughly whisking the Dijon mustard, olive oil and balsamic vinegar with salt and pepper. We supplement the mayonnaise with chopped parsley and pour over the slices of carpaccio laid out on a serving dish. We decorate the finished dish with Parmesan and watercress. Bon Appetit!