Carpaccio is a popular dish that came to us from Italy in the mid-19th century. The original recipe has undergone many changes over the decades, and the classic set of ingredients is being replaced by new ones.
What is carpaccio
In the classic version, Carpaccio is an appetizer made from very thin plates of fresh, slightly frozen beef meat, poured with a special sauce of olive oil, lemon juice, mayonnaise and some other ingredients. But over time, the name began to move not to a specific recipe, but to the method of cutting products - very thin slices, which are located in one layer along the surface of the plate. Most often, this appetizer is prepared from meat, but there are variations from fish, seafood, mushrooms, vegetables and even fruits.
How the dish was created
The story goes that in the middle of the 19th century, a visitor of an extremely sad appearance visited the Harry's Bar in Venice. Giuseppe Cipriani, the chef of the establishment, could not walk past the woman and asked her why she was so sad. She replied that the doctors forbade her to eat meat cooked by the method of heat treatment, which is why she cannot even figure out how to eat now: you cannot include raw meat in the diet!
Kipriani, having heard the story, quickly went to the kitchen, because he came up with the idea of preparing a completely new dish. He took a high-quality, young beef tenderloin from the freezer, cut off as thin plates from it as his skill allowed him to do. He spread the slices in a thin layer on a plate, and then quickly mixed the sauce from the ingredients at hand: mayonnaise, olive oil, lemon juice, a little cream, salt and pepper, and a few drops of spicy sauces. With the resulting dressing, he poured a little melted meat, after which he immediately offered it to a visitor.
The client was delighted with the dish! She could not even think that the way out of her situation could be so original and tasty. Ono thanked the chef, who in turn began to come up with a name for his new signature dish. He decided to dedicate the name of the recipe to Vittore Carpaccio, the famous Italian Renaissance painter. He justified his choice by the fact that the main color scheme of the artist's paintings can be traced in his dish: red and white colors.
The benefits and harms of carpaccio
Of course, many will think about whether it is possible to eat raw meat, even in this form. It is impossible to give an exact answer to this question, because it all depends on the quality of the products you have chosen. The beef should be freshest, there should be no stains and mucus on it, the fat should be snow-white, and the meat itself should be a uniform red color. Chicken should also not raise doubts about freshness, it should not have a pungent, repulsive odor and dark spots on the surface. In addition, when choosing low-quality meat, there is a risk of contracting parasites. Nevertheless, high-quality and fresh beef meat will not bring any harm to the body. On the contrary, raw meat is absorbed by the body even better than cooked at high temperatures, since when heated, many enzymes that are useful for digestion are destroyed.
Step by step preparation of an unusual type of chicken carpaccio. A completely raw chicken fillet is not very pleasant to eat because of its hardness and fiber, so the chefs have come up with a way to give it a more tender structure without using high temperatures: the meat is marinated in salt and spices and dried for several days. Each step of the step-by-step instructions is accompanied by a photo for easier perception and easy preparation.
Ingredients
To make homemade chicken fillet carpaccio, you need a minimum of ingredients:
- chicken fillet - 1 piece;
- ground sweet paprika - 1, 5 teaspoons;
- dried garlic - 1 teaspoon;
- ground black pepper - 0.5 teaspoon;
- coriander - 0.5 teaspoon;
- salt - 1, 5 tablespoons.
How to cook
1. Thoroughly rinse the chicken fillet, pat dry with paper towels and measure out the required amount of dry spices. It is not necessary to observe the indicated proportions if you want to make the dish more or less spicy and spicy. In principle, dried garlic can be replaced with fresh garlic pressed through a garlic press. This will brighten the taste, but small pieces of the product will remain on the finished dish. When using exclusively ground ingredients, the dish acquires a beautiful, uniform color and a smooth surface. In addition, it is advisable to use "extra" salt, so that the small grains impregnate the meat more strongly.
2. Stir the spices, pour them over the chicken fillet and mix thoroughly, massaging the meat with your hands and rubbing the spices into it.
3. Further, the meat will need to be put under a heavy load for some time. To do this, I poured water into a large bowl and placed it in a saucepan directly on top of the chicken fillet. In this position, it should lie at room temperature for about 40-60 minutes.
4. Use a thick needle to thread the boneless meat on the thread. Hang in a warm, well-ventilated place for 3-4 days.
5. After a few days, start cutting small slices from the meat to see if it's done. It should become tender on the inside, and the toughness of the raw meat should disappear. Brush off any excess spices from the fillet, wipe it off to a smooth surface.
6. A delicious snack dish is ready, it remains to cut it thinly and serve.
