• The recipe for the perfect carpaccio

    Every Italian self-respecting restaurant has carpaccio on the menu. This is a classic dish with a long history, which was loved by gourmets around the world. The main advantage of this snack is that it is prepared quickly, and thanks to an attractive and appetizing appearance it will decorate any table. What products and how to cook carpaccio, we will tell further.

    A bit of history

    For the first time this original appetizer appeared on the tables in 1950. The idea to present guests with the finest sliced ​​raw beef came to the head of one of the café's cook in Venice. Thus, Giuseppe Cipriani decided to please his client, who complained that due to her health condition she couldn’t eat heat-treated meat.

    But as for carpaccio use a raw product, then it must be served with a sauce with the addition of vinegar or lemon juice. It not only perfectly complements the taste, but also serves as a kind of disinfectant.

    Over time, the preparation options for such cuts appeared a huge amount.

    For those who are not at risk to try raw meat, there are alternative and safer options - from fish, chicken, vegetables and even berries. The main thing is that they are cut into thin slices and served with sauce.


    Traditionally, carpaccio is made from beef. Choose for this the most beautiful and juicy part - the flesh.

    But before you start cutting it, you need to know a few important secrets:

    1. Before cooking, put the meat in the refrigerator for half an hour. During this time it will cool down and become denser. So it will be easier to cut.
    2. You can send the pulp in the freezer and reach for an hour before cooking.
    3. Those who are afraid to experiment with raw beef, give it a light heat treatment. To do this, cut the thread with a thread and lightly fry in a pan from all sides. Inside, it will remain raw, and on the edges will be a tasty crust.
    4. If you do not have a special knife with which you can make thin slices, use the usual one, but it should be sharp enough.

    Now we get down to business.Slice the required number of slices, overlapping them on a plate.

    Next, you need to prepare the sauce. The classic recipe implies the use of:

    • milk;
    • lemon juice;
    • mayonnaise;
    • pepper;
    • Worcestershire sauce.

    If you did not have all the necessary products at hand, it does not matter, you can prepare a simpler, but no less original version. It will require:

    • olive oil - 50 ml;
    • Balsamic vinegar - 50 ml;
    • spice.

    The ingredients are mixed, slightly whipped with a fork and seasoned with spices. In restaurants, these two ingredients are often served in separate bowls, so that guests can make the sauce required thickness.

    There is another secret that Italians share with joy. In order for olive oil to have a rich aroma, and give the meat a special taste, you must first add herbs to it - thyme, rosemary, basil, and peas.

    Beef carpaccio sprinkled with grated Parmesan cheese on top and decorated with fresh greens. It is also a great appetizer in harmony with cherry tomatoes and lettuce.


    Extraordinarily tasty is the thin cutting of fish. For her fit salmon, salmon, dorado, sea bass and even budget mackerel.

    To make a carpaccio plate, you will need a small piece of 100-150 g.

    Salmon and salmon - one of the most optimal options, as they are quite fat, and you can do without the use of oil. Simply pour them with lemon juice, season with spices and garnish with olives.

    Fish can also be combined. For example, lay alternately salmon and tuna.

    Perfectly complement the avocado pasta dish. For her you will need:

    • avocado - 1 pc .;
    • olive oil - 20 ml;
    • white balsamic vinegar - 20 ml;
    • spice.

    Peel the avocados and mash them with a blender, add the rest of the ingredients and mix thoroughly. Serve, laid out next to the thread.

    Of bird

    By purchasing a chicken fillet at the store, you can easily cook the carpaccio of the breast. But note, poultry will not work, as its meat is rather tough.

    You will need:

    • fillet - 0.5 kg;
    • lemon juice and lime - 1 tbsp.
    • olive oil - 2 tbsp.
    • spring onions;
    • spice.

    Breast should be thoroughly washed, wrapped in plastic wrap and put in the freezer for 20 minutes. After that, get, cut into thin slices, salt and pepper, sprinkle with juice of lemon and lime, and put in the refrigerator for 10 minutes so that the meat is soaked with sauce.

    Before serving, decorate the salad with finely chopped green onions and lemon slices.

    From fruit and berries

    A beautiful and tasty homemade dessert can be made from fruits - pears, apples, pineapple, kiwi and berries - for example, strawberries. To have an attractive appearance, the ingredients must be fresh. In extreme cases, you can use the method of shock freezing. Refinement will add lavender syrup.

    You will need:

    • fruits and berries - 300 g;
    • water - 1 tbsp .;
    • sugar - ½ st .;
    • dried lavender flowers - 1 tbsp;
    • cinnamon - 1 stick;
    • vanilla - 1 pod.

    Sugar dissolved in water, put on fire, adding cinnamon, lavender and vanilla. Let cook for 2 minutes. Strain and allow to cool.

    Finely chop the fruits and berries, brush with a syrup with a brush, and serve.

    Prepare a restaurant dish at home is not difficult. Carpaccio will be a delicious and extremely tasty snack that you and your guests will love.

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