Carpaccio recipe: the charm of Italian cuisine.

Italian cuisine attracts people and connoisseurs of culinary delights around the world. One of the most popular dishes of this country is carpaccio. It is thinly sliced raw beef, which is flavored primarily with olive oil with lemon juice and vinegar. The carpaccio recipe has many variations. This dish is considered an appetizer. Currently, the carpaccio recipe can include not only meat, but also fish, seafood, vegetables, fruits, mushrooms and so on. The main thing is that the main ingredient is thinly sliced.

The carpaccio recipe was invented for the first time by Giuseppe Cipriani in Venice, and he named it in honor of the famous painter of that era, whose name was Rennes Vittore Carpaccio. Since then, this dish has gradually gained worldwide fame and is now being prepared in many countries.

The traditional carpaccio recipe says that it is necessary to thinly chop the frozen beef fillet, it must be served with cherry tomatoes, parmesan cheese and rucola salad. The sauce for this dish is prepared from vinegar or lemon juice and olive oil.

But you will be interested to learn that there are many options for cooking this Italian dish: salmon carpaccio, cod carpaccio, chicken carpaccio and so on.

Here is one of the carpaccio recipes: take 400 grams of burnt beef, half a glass of a mixture of olive oil and vinegar, a half tablespoon of capers, 2 salted anchovies, 1 tablespoon of mustard, half a bulb and 1 tablespoon of gherkins. Now you need to freeze the meat in the freezer for one hour. It must be cut correctly - across the fibers to the thinnest plates, not thicker than a sheet of paper. Spread these plates on a plate in one layer. Take the anchovies and soak them in cold water for 30 minutes, dry them with a napkin. Now you need to prepare the sauce: mix the liquid seasoning, gherkins, mustard, capers, anchovies, sliced onions and seasonings. The sauce can be prepared with a mixer. Meat and sauce served on the table separately.

The recipe for carpaccio from fish can be realized with the fillet of perch, which will need 100 grams. In addition, prepare 70 milliliters of olive oil, 1 zucchini, 50 grams of arugula salad, 50 grams of champignons and 10 milliliters of balsamic vinegar. Finely chopped fish on a plate, which is oiled with olive oil. Now salt it and send it to the oven (200 degrees) for no more than three minutes. Rucola salad must be mixed with zucchini (green "shavings"), raw champignons and olive oil. This salad is laid out in the center of the plate with your carpaccio slide, all this is poured on top of balsamic vinegar. As a rule, carpaccio is prepared from raw fish, but this option will also have to your liking.

The recipe for chicken carpaccio is also quite simple. Take one chicken breast, two oranges, two feathers of green onions, a teaspoon of olive oil, a little lemon juice, olives and white ground pepper. Now wrap the chicken breast in a food film and send it to the freezer for several hours. Then it is cut into thin slices and laid out on a plate. The orange needs to be washed, and then cut into thin slices. Now prepare the sauce: the olive oil is mixed with lemon juice. Then the chicken is watered with this sauce and sprinkled with chopped onions. The plate is decorated with orange and black olives.

Here's another recipe for chicken carpaccio. Take two chicken breasts, 4 eggs, 2 bunches of sorrel, 2 yellow tomatoes, 2 tablespoons of sour cream, 2 cloves of garlic and olive oil. Eggs are fried in oil and salted. Tomatoes must be poured with boiling water first, and then peeled off them, removed the seeds and cut very finely. Then add the cut eggs to them. The sauce is prepared in a blender of sorrel, garlic and sour cream. Served as follows: tomatoes and eggs are placed on the plate, and thin slices of chicken breast are laid out on top, all this is poured with sauce.