Italian cuisine is known worldwide for its sophistication and sophisticated taste. Carpaccio is a great appetizer that will decorate the festive table.
The names of many Italian dishes are similar in sound, which causes some confusion. Remember that gazpacho is a spicy tomato soup, carpaccio, the recipe of which is given below, is meat or fish slices with a spicy sauce, and focaccio is an Italian tortilla with cheese and herbs.
Some facts from the history of the creation of carpaccio
Carpaccio is one of Venice's “calling cards”. The authorship of the classic carpaccio recipe belongs to Giuseppe Cipriana, the chef of the famous Harry`s Bar at the Danieli Hotel in Venice. According to legend, many famous people were guests of the hotel and the bar, including Maria Callas, Ernest Hemingway. One of the visitors, Countess Amalia Nani Mocenigo, in a confidential conversation admitted to Cipriani that the doctors had forbidden her to eat meat of any heat treatment. The enterprising culinary specialist treated the countess with the finest meat cuts, poured with delicate sauce. The name was given to the unusual dish by the delighted countess, a big fan of the famous artist Vittore Carpaccio, a representative of the Venetian school of painting.
Classic carpaccio recipe
The idea of cooking this dish is simple, like all ingenious. The main ingredient of carpaccio is frozen meat, preferably beef or veal, which is cut into thin, almost transparent plates across the fibers. To give maximum fineness, the slices can be further beaten with a hammer using its flat side and trying to prevent tears. The meat must be fresh! Cipriane, who went down in history, served spicy sauce for meat, which included 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 slicing
The dish is widespread both in Europe and around the world. A culinary specialist from any country will tell you how to cook carpaccio, however, in his own national interpretation.
In countries that have access to the sea and are engaged in the extraction of seafood, fish are used for cooking slices: salmon, salmon, tuna. The sauce is mixed from olive oil, lemon juice, salt and spices are added to taste, sometimes balsamic vinegar. A great addition to the dish is vegetables, herbs, grated cheese, capers and olives.
Carpaccio is not only fish and meat, but also vegetables. Vegetarians will surely appreciate this dish, which is a sliced tomato or beetroot seasoned with spices, olive oil and herbs.
The main rule of cooking is to observe the condition of
cutting vegetables into thin slices. Tomatoes are best to choose large, sweet, “Bull Heart” variety is perfect. You can decorate the dish with arugula, basil and small cherry tomatoes.
An amazing dish is a dessert carpaccio made from fruits and berries. The sauce is sugar syrup with spices and cinnamon, sliced decoration - whipped cream.
Any of the options for carpaccio will be a great addition to the table and a delicious snack for the buffet table.