Carpaccio is an exquisite Italian appetizer for your holiday

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Italian cuisine is known all over the world for its sophistication and refined taste. Carpaccio is a great appetizer that will decorate the festive table.

The names of many Italian dishes are similar in sound, causing some confusion. Remember that gazpaccio is a spicy tomato soup, carpaccio, the recipe of which is given below, is a meat or fish cut with a spicy sauce, and focaccio is an Italian cheese and herb tortilla.

Some facts from the history of carpaccio

Carpaccio is one of the "visiting cards" of Venice. The authorship of the classic carpaccio recipe belongs to Giuseppe Cipriana, 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 bar, including Maria Callas, Ernest Hemingway. One of the visitors, Countess Amalia nani Mocenigo, confessed to Cipriani in a confidential conversation that doctors forbade her to eat meat of any heat treatment. An enterprising culinary specialist treated the countess to the finest cold cuts, poured with a delicate sauce. The name of the unusual dish was given by the delighted countess, a big fan of the famousartist Vittore Carpaccio, representative of the Venetian school of painting.

Classic carpaccio recipe

The idea of making this dish is as simple as all genius. The main ingredient of carpaccio is frozen meat, preferably beef or veal, which is cut into very thin, almost transparent plates across the grain. To give maximum thinness, the slices can be additionally beaten off with a hammer, using its flat side and trying to prevent tears. The meat must be fresh! Cipriane, who went down in history, served meat with a spicy sauce, which included 1 tsp. Worcester sauce, 2 cups fresh mayonnaise, 2 tbsp. l. milk, 1 tsp. lemon juice, ½ tsp. mustard, ground pepper, s alt. The sauce acts as a marinade, making it possible to eat uncooked meat.

Modern variations of Italian cuts

The dish has become widespread both in Europe and around the world. A cook 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, they use fish for slicing: salmon, salmon, tuna. The sauce is mixed from olive oil, lemon juice, s alt and spices are added to taste, sometimes balsamic vinegar. Vegetables, herbs, grated cheese, capers and olives serve as a great addition to the dish.

Carpaccio is not only fish andmeat, but also vegetables. Vegetarians will surely appreciate this dish, which is sliced tomatoes or beets seasoned with spices, olive oil and herbs.

The main rule of cooking is to observe the condition of cutting vegetables into thin slices. It is best to choose large, sweetish tomatoes, the Bull's Heart variety is perfect. You can decorate the dish with arugula, basil and small cherry tomatoes.

An amazing dish - dessert carpaccio of fruits and berries. The sauce is sugar syrup with spices and cinnamon, the cut is decorated with whipped cream.

Any of the carpaccio options will be an excellent addition to the table and a gourmet appetizer for a buffet table.