Carpaccio is a cold dish served as an appetizer. Initially, it was prepared from beef tenderloin, and raw. But now they are made from a variety of products, including various types of meat, poultry, fish and seafood.
The Five most commonly used ingredients in Carpaccio Recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Olive oil | 913 | 0 | 99.8 | 0 |
| Lemons | 16 | 0.9 | 0.1 | 3 |
| White wine vinegar | 14 | 0 | 0 | 5.9 |
| Parmesan | 389 | 33 | 45 | 0 |
| Arugula | 25 | 2.6 | 0.1 | 3.6 |
The dish has its own creator, who in the middle of the last century owned one of the most popular establishments in Venice, the bar at Harry's, Giuseppe Cipriani. In the year of the dish's birth, an exhibition of the artist Vittore Carpaccio was held in the city. It was named after him. Moreover, the choice of the creator was justified: the painter liked to use red and white shades in his paintings. And classic carpaccio is the thinnest slices of raw red beef served with white sauce.
Signore Cipriani made his sauce from a mixture of Worcestershire, mayonnaise, milk and lemon juice with the addition of black pepper. And he did not freeze beef, as many do today. There is a legend that he invented his carpaccio directly for Countess Mocenigo, who could not eat cooked meat (but raw meat is allowed). However, this information has not been confirmed.
The creator's beef slices have now been supplemented with other types of red meat: venison, veal, pork; white meat: rabbit, chicken, turkey; red and white fish fillets. Carpaccio of expensive fish varieties is especially popular: with tuna, salmon.
Only two rules have remained unchanged: the main product should be raw, and the slicing should be as thin as possible.
The Five Most Nutritious Carpaccio Recipes:
| Dish Name | Cooking time | Calories per 100g | User Rating |
|---|---|---|---|
| Sicilian veal carpaccio | 2 hours 10 minutes | 314 | +9 |
| Beef carpaccio at home | 2 h 15 min | 291 | +40 |
| Beef tenderloin carpaccio with anchovies | 1 h 20 min | 268 | +34 |
| Beetroot Carpaccio | 1 h 45 min | 162 | +15 |
| Salmon Carpaccio | 1 hour 40 min | 161 | +49 |
Lemon juice, olive oil, various types of ready-made sauces, grated cheese, spices, fresh vegetables, herbs are used as sauce or additional products for serving carpaccio today. Some meat is frozen in the freezer before slicing.
Increasingly, the word "carpaccio" refers to the thinnest slicing of food. And which ones, it doesn't matter anymore. There are recipes for carpaccio from common vegetables: beets, tomatoes, pumpkins. And also from champignons.