Beef carpaccio at home

Original, spicy, unusual, food of the gods! Beef carpaccio is a dish of Italian cuisine with an exquisite taste that gourmets will especially appreciate. This is, in fact, raw meat, which is served under various sauces. Very thinly sliced and very chilled, carapaccio literally melts in your mouth!

BLUE-EYED

Recipe author

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Composition / ingredients

Servings:

Beef fillet (or clipping)

150

For refueling:

Olive oil

Lemon juice

A mixture of ground peppers

to taste

Salt

to taste

To serve:

Arugula (or a mix of crispy salads, a handful per serving)

Dried tomatoes

Parmesan

Almonds

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 31 % 13 g

Fats 62 % 26 g

Carbohydrates 7 % 3 g

277 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 2 h 15 min

Step 1:
How to make beef carpaccio at home? Prepare the products. Approach the choice of meat very responsibly. Take only fresh tenderloin or beef flesh of a young animal, soft, tender and necessarily from a proven butcher. Wash the meat and dry it with paper towels.
Step 2:
Carefully clean the selected piece from the white film. A piece of 60-80 grams is enough for one serving of carapaccio.
Step 3:
Then wrap the prepared piece tightly with cling film and put it in the freezer so that it is easier to cut it later. Depending on the size and shape of the piece, it will freeze in 1.5 - 2 hours.
Step 4:
Cut the slightly frozen meat into slices 2 mm thick, use a well-sharpened knife for slicing. The slices should turn out to be very thin, translucent.
Step 5:
Spread the slices on a flat surface on a food film or a package in one layer. If you cook a lot of portions, then you can make several layers by putting a film between them. Put this blank in the freezer before serving. They are thawed instantly at room temperature.
Step 6:
Prepare the classic dressing and accompaniment for serving. How to make a refueling? Pour a couple of tablespoons of cold-pressed olive oil into a small bowl, squeeze out a little lemon juice, add a pinch of salt (sea salt is possible) and a mixture of peppers to taste, mix everything. Chop the almonds finely, but not into dust. Thinly slice the dried tomato, cut the parmesan into slices or grate as you like.
Step 7:
Spread thin slices of meat evenly on a serving dish. Lubricate the carpaccio with dressing, it is more convenient to do it with a culinary brush so that each piece is properly moistened and marinated.
Step 8:
Sprinkle the meat with crushed nuts and pieces of dried tomatoes on top. Mix the salad or salad mixture with the remnants of the dressing and slide it over the meat. Add the parmesan. Serve the carpaccio immediately before the meat has had time to heat up to room temperature. Enjoy your meal!

The dish can be supplemented with a white crispy baguette, a glass of red wine or a stronger alcoholic drink for meat carpaccio. Light wine is served for fish.

In Italy, carpaccio began to be cooked not so long ago, in 1950, the dish was prepared by chef Giuseppe Cipriani for his girlfriend Amalia Nani Mocenigo, who was forbidden by doctors to eat boiled meat, and a devoted friend found a way out of the situation.

The snack was named after the artist Vittore Carpaccio, whose exhibition of works was held at that time in Venice. The sight of raw beef reminded Cipriani of the saturated colors of the paintings of the painter, who preferred burgundy shades.

The taste of the dish was to the taste of the cafe's visitors and its popularity is only growing, for Italy carpaccio has become a traditional cold snack.

Various versions of meat, fish, seafood, as well as vegetables and fruits are used as the "object" of slicing. They are served with the appropriate sauces.

It must be said that in modern Italian cuisine, raw beef is often replaced with dried or smoked versions of the product, this is an acceptable option for the especially cautious.

It is recommended to cook carpaccio immediately before eating.

The cooking time is indicated taking into account the time for freezing the meat.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).

If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.