Features of cooking carpaccio. TOP 5 recipes for dishes from different types of meat and fish. How is it served?
Carpaccio is an Italian cold appetizer traditionally made from beef tenderloin and consists of raw, thinly sliced slices of meat. But now there are many recipes for carpaccio. The dish is also prepared from other types of meat, fish, and even vegetables or fruits.
Features of cooking carpaccio
The most important rule for preparing this dish is that it is necessary to use only fresh products. If you are not sure about their quality, it is better to refuse to cook carpaccio, since the dish is served raw and does not undergo any heat treatment.
It is also important to know that carpaccio should not be prepared from river fish. It is categorically impossible to use it in its raw form! In this case, carpaccio can only be made from smoked river fish. This cooking option will be much safer for your health.
For meat, it is recommended to use the sirloin portion. Cut it with a well-sharpened knife against the fibers. The pieces should be very thin, almost transparent. Many establishments use special kitchen techniques for slicing. If you don't have such a technique, it doesn't matter. To make the meat easier to cut, it is wrapped with cling film and placed in the freezer for a short time. Alternatively, the meat can be burned, this will also greatly simplify the task when cutting.
Carpaccio is usually served with cheese, arugula and tomatoes. As for the sauce, for beef, the standard is a combination of lemon juice, vinegar and olive oil. But there can be many recipes for dressing, it all depends on what exactly the carpaccio is made of.
Note! Carpaccio is served as an appetizer or cold dish. It goes well with wine.
TOP 5 carpaccio recipes
In Italy, the carpaccio dish is so popular that it is difficult to imagine its absence on the festive table. It is better to cook it just before serving, the dish should be as fresh as possible. We present to your attention the TOP 5 carpaccio recipes.
Chicken carpaccio
For chicken carpaccio, you must use the loin. Fillet must be pre-marinated and slightly dried. Thanks to this, the dish will turn out to be incredibly tender and aromatic.
- Caloric content per 100 g - 127 kcal.
- Servings - 2
- Cooking time - 1 hour
Ingredients:
- Chicken fillet - 3 pcs.
- Garlic - 5 cloves
- Salt - 5-6 tablespoons
- Dried herbs - 1, 5 tbsp.
- Coriander - 2 tablespoons
- A mixture of peppers - 2 tablespoons
- Paprika - 2 tablespoons
- Lemon - 1 pc.
- Green onions - to taste
- Olive oil - 3 tablespoons (for the sauce)
- Soy sauce - 2 tablespoons (for the sauce)
Step by step preparation of chicken carpaccio:
- In this case, it is better to make carpaccio from smoked and slightly dried chicken. To do this, the fillet must be marinated and dried. To do this, we clean it from the film. It can be pickled whole, but it will take much longer. It is better to cut it into several pieces.
- Each part must be well rolled in spices and put on a plate. Then string the pieces on a skewer and leave to dry for several days. On average, the meat will be ready in 3-4 days. It should turn out to be dry, but at the same time not very hard.
- After the time has elapsed, remove the meat from the skewer and cut it with a well-sharpened knife. The pieces should be thin, almost transparent.
- Cut the lemon into thin half rings. Finely chop the green onion. Combine olive oil and soy sauce.
- Put thin slices of chicken on a flat plate, pour the sauce on top. Decorate with lemon and chopped herbs.
Beef carpaccio
Beef carpaccio is a classic version of this dish. To prepare it, you will need the freshest beef tenderloin, which should already be peeled and slightly frozen. This is done to simplify slicing it. Traditionally, carpaccio is served with parmesan cheese, arugula, cherry tomatoes.
Ingredients:
- Beef tenderloin - 150 g
- Parmesan cheese - 40 g
- Capers - 2 tsp
- Cherry tomatoes - 4 pcs.
- Arugula - for decoration
- Lemon juice - 1 tablespoon (for the sauce)
- Olive oil - 1 tsp (for the sauce)
- Fresh basil - to taste (for the sauce)
- Ground black pepper - to taste (for the sauce)
- Soy sauce - 1 tablespoon (for the sauce)
- Pine nuts - to taste (for the sauce)
Step by step preparation of beef carpaccio:
- The meat must first be cleaned so that a fillet is obtained. Wrap in plastic wrap and put in the freezer for a couple of hours.
- For the sauce, mix all the ingredients, cover the container with cling film and put in the refrigerator for half an hour.
- After the time has elapsed, remove the meat from the freezer. Cut into thin slices against the drag using a well-sharpened knife.
- Cut the Parmesan cheese into thin slices. Rinse the cherry tomatoes and cut into 4 parts, not cutting to the end. A small flower will turn out from a tomato. Rinse the arugula, cut off the extra stems.
- Place meat and cheese on a flat plate. You can alternate between meat / cheese / meat / cheese. Sprinkle with sauce on top. Decorate the edges with tomatoes and fresh arugula.
Salmon carpaccio
Salmon carpaccio is a gourmet dish that can be found in many restaurants. It is made from fresh or lightly salted salmon. Unlike other options, it is seasoned with a minimum of lemon juice and olive oil. In this case, it is important not to overdo it, so as not to completely kill the taste of the fish.
Ingredients:
- Salmon fillet - 300 g
- Salt to taste
- Ground black pepper - to taste
- Lemon juice - 2 tsp
- Olive oil - 1 tsp
- Olives / olives - for garnish
- Arugula - for decoration
- Pine nuts - 1 tsp
How to prepare salmon carpaccio step by step:
- Peel fresh salmon, wrap with cling film and put in the freezer for an hour and a half. This will cut the fish into thinner pieces.
- After the time has elapsed, take it out and cut with a special sharp knife. It is recommended to chop towards the tail. Arrange the fish pieces in one layer on a flat plate.
- Mix olive oil with lemon juice and drizzle lightly over the fish. Then wrap the plate with cling film and refrigerate for at least an hour. The dish should cool well and soak up the sauce.
- Then garnish with olives / olives, arugula. Top with pine nuts and serve.
Tuna carpaccio
Tuna carpaccio is a light yet sophisticated appetizer that can often be found on the menus of various establishments. Tuna meat has many beneficial properties, primarily it can improve digestion and regulate blood sugar. It goes well with grapefruit and balsamic vinegar.
Ingredients:
- Tuna fillet - 400 g
- Grapefruit - 5 slices
- Corn salad - 2 handfuls
- Balsamic vinegar - 1 tsp
- Sugar - 1/4 tsp
- Water - 45 ml
- Salt to taste
Step by step preparation of tuna carpaccio:
- Wrap the tuna fillet in plastic wrap and put in the freezer for an hour.
- In a saucepan, mix water and sugar. The liquid should boil, then pour in the balsamic vinegar. Leave it on the stove for a few more minutes. Add some salt. Pour the sauce into a bowl and let it cool completely.
- Peel the grapefruit wedges before preparing the carpaccio. Rinse the lettuce leaves well.
- After the time has elapsed, remove the meat and cut into thin slices.
- Place lettuce leaves on a flat plate, tuna meat on top. Pour the sauce over.
- Arrange the grapefruit pulp and serve.
Turkey carpaccio
Turkey carpaccio is a low-calorie dish. You can even afford it on a diet, provided that you marinate and dry the meat yourself. At home, this is done quite simply. The main secret is fresh high quality fillet.
Ingredients:
- Turkey fillet - 300 g
- Provencal herbs - 4 tablespoons
- Salt - 1/2 tsp
- Ground black pepper - 1/2 tsp
- Lemon juice - 1 tablespoon
- Soy sauce - 1 tablespoon
- Arugula - for decoration
- Iceberg lettuce - for decoration
- Parmesan cheese - 150 g
How to prepare turkey carpaccio step by step:
- Pre-cut the turkey fillet into 4 parts, wrap with cling film and briefly place in the freezer. Enough 30 minutes.
- In a deep bowl, combine Provencal herbs, salt and black pepper. Remove the meat from the freezer and roll well in spices. Place in a deep saucepan. The marinated meat must be pressed down with something and left for 30-40 minutes. A jar filled with water can be used as a load.
- After the time has elapsed, remove the load, and string the meat on a skewer. Leave to dry for 3 days.
- When the meat is well dried, it must be cut into thin slices. To do this, you need a fairly sharp knife or special kitchen equipment for slicing.
- Rinse lettuce and arugula and place on a flat plate. Put the turkey meat on top of the greens.
- Mix the soy sauce with the lemon juice and pour over the top. Cut the Parmesan cheese into thin slices and add to the meat.
