Homemade beef carpaccio. Beef carpaccio: a recipe for a classic Italian appetizer

If you are looking for new taste sensations and you are fed up with ordinary dishes, then be sure to try beef carpaccio. France is considered the birthplace of its creation, but also Eastern countries they also serve such an appetizer in their restaurants, considering it their acquisition. Carpaccio is actually fresh meat, it is prepared not only from beef, but also from chicken fillet, turkey, etc. The name of the dish comes from the name of a little-known artist, who was glorified for centuries by one restaurant owner.

If you still cannot risk and try this delicacy, then just leave it in the marinade for several hours - then the meat will become more juicy and tasty.

Ingredients

• 300 g veal or beef
• 1 lemon
• 0.5 lime
• 2 tbsp. l. soy sauce
• 2 tbsp. l. olive oil
• fresh herbs taste
• salt and pepper

Cooking

1. Since the cutting itself is very important in carpaccio, the pulp must be washed several times in water before cooking, and then placed in freezer for 30-40 minutes. During this time, it will seize so much that you can easily cut it into thin slices.

2. In a separate container, mix salt and black pepper. Optionally, you can add any other spices to taste. Salt is best used sea coarse.

3. Pour in soy sauce and oil: olive, corn, sunflower. Stir.

4. Beef cut place in a small container and fill with prepared dressing. Stir lightly without pressure so that the pulp is all wrapped in sauce and leave for 15-20 minutes to marinate.

5. As soon as the indicated time is up, gently squeeze the pulp from the sauce and put it on the prepared dish, decorating sea ​​salt, lime or lemon slices and fresh herbs.

6. Your beef carpaccio is completely cooked, serve it slightly chilled so that all the taste of such a juicy snack is revealed from your heat in your mouth.

Note to the owner

3. For those who are not well versed in the types of soy sauces, all bottles with them seem the same. In fact, their contents vary both in color and in taste. For the above recipe, it is advisable to look for touch, in extreme cases - yin. The least suitable are xiazi jianyu (it is for fish and salads) and shengchou (they only flavor dishes, and high-quality, deep pickling is beyond its power).

Cold appetizers that warm up the appetite were born precisely in. Only here a taste for light and healthy food is born. Beef carpaccio is a great way to satisfy the delights of any gourmet.

History and description

Carpaccio is an Italian appetizer that appeared in the middle of the last century.. In 1950, the owner of Harry's Bar, Giuseppe Cipriani, delighted Countess Amalia Nani Mocenigo with a recipe for beef carpaccio, which was an improvisation on the same day.

The fact is that the countess was diagnosed with a certain disease, which excluded meat in heat treatment. Cipriani could not look at the suffering of a woman and decided to please her with meat at least a little.

To do this, he took fresh beef out of the freezer, cut it into thin slices, to improve the taste seasoned with lemon juice, grated horseradish, mayonnaise and grated parmesan.

The countess liked this dish. She remembered that not so long ago she was at an exhibition of Renaissance artists and saw paintings by Vittorio Carpaccio, where scarlet and white colors prevailed. After that, she suggested naming the dish in honor of the artist.

Traditionally, the dish is made from beef.. Red meat fillets are cut into thin slices, poured over with a dressing consisting of lemon juice or vinegar, olive oil, mayonnaise and horseradish.

But having undergone various changes over half a century, Carpaccio began to be prepared not only from livestock and poultry meat, but even from vegetables.

INTERESTING: This bar is still open today. And the famous Carpaccio Cipriani original recipe Princess Diana, Baron Rothschild, Woody Allen and even Charlie Chaplin tried it.

Features and traditions of use

Carpaccio, like any cold appetizer, consumed before serving hot main courses. O well whets the appetite and excites taste buds , which helps to better feel the taste of a further meal. And spices improve digestion. Also, beef helps to restore red blood cells.

It is customary to serve a beef snack at lunchtime., washed down with water or red wine, which goes well with meat.

In order for the dish to have an exquisite taste, Italian chefs use some secrets:

• Only fresh or chilled fillets are used.
• To saturate the dish with a piquant aroma and taste, it is well flavored with spices: red pepper, a mixture of dried herbs, coriander, ginger and cloves.
• In order to olive oil, of which the dressing consists, has received a more elegant aroma, a sprig of thyme and rosemary is added to the bottle with it. These herbs go great with beef.

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Choosing the right ingredients in the store

Without properly selected products, it is impossible to cook a real beef carpaccio at home. Following some rules for choosing ingredients, you will get a real gourmet Italian dish.

Beef:

• Necessarily fresh or chilled tenderloin or fillet without streaks and fat.
• The meat should be dark red.
• It is desirable to have a protective natural film on the meat. It protects it from the ingress of foreign microorganisms and does not dry out the tenderloin.

Dressing Ingredients:

• Greens should be fresh and young.
• Spices such as pepper should be freshly ground. That is, you need to buy peppercorns.
• Extra Virgin Olive Oil.
• The lemon is fresh. Elastic to the touch, without dark spots, with a thick, brightly colored skin.
• Mayonnaise is low-calorie, without a strong aftertaste.
• Vinegar only balsamic or wine.

How to do at home

Half a century of history of carpaccio has offered many options for preparing this dish. New sauces and dressings, additional ingredients give the appetizer new shades of flavors.

But there are strict rules, which should be followed when cooking:

• The meat must be fresh.
• Red meat must be cut into translucent plates with a sharp knife, or a special machine - a slicer.
• In dressing, the obligatory ingredient is either lemon juice, lime, or balsamic vinegar. Some add everything.
• Since the tenderloin does not lend itself heat treatment, it must be frozen.
• The cut should be against the veins. This makes the plates easier to chew.

IMPORTANT: Meat is frozen not only for hygiene reasons, but also because it is easier to cut it in this form.

From raw tenderloin

The famous snack raw meat cook according to various recipes, with the addition of various seasonings and spices. But there is one classic version according to the recipe of Giuseppe Cipriani, from which gourmet chefs are repelled.

Ingredients:

• fresh beef tenderloin - 200 grams;
• fresh low calorie mayonnaise- 50 grams;
• cream - 1 table. the spoon;
• Worcestershire sauce- 5-6 drops;
• lemon juice- 1 teaspoon;
• salt - to taste.

Process:

• Clean the tenderloin from the film, rewind tightly with twine.
• Put in the freezer for 1-1.5 hours.
• After a while, take out the meat and cut into thin strips.
• Immediately put each slice on a dish.
• Prepare dressing: mix mayonnaise, lemon juice, Worcestershire sauce, salt and cream thoroughly.
  Water the cut.
• During serving, you can decorate the appetizer with herbs, cheese and cherry tomatoes.

Smoked red meat

Not everyone dares to try a raw meat dish.. For this category of gourmets, they came up with carpaccio with smoked beef.

Ingredients:

• smoked beef tenderloin - 250 grams;
• mustard - 1.5 table. spoons;
• lemon - 1 piece;
• olive oil - 2 table. spoons;
• parmesan - 100 grams;
• honey - 1 table. the spoon.

Process:

• Wrap the smoked tenderloin tightly in foil and place in the freezer for half an hour.
• Prepare dressing: mix olive oil, mustard, lemon juice and honey thoroughly.
• Cut meat into thin slices.
• Drizzle with dressing.
• This carpaccio can be served with grilled vegetables as an independent dish.

How to cook with arugula

Another variation.

Ingredients:

• beef tenderloin - 150 grams;
• arugula - 40 grams;
• olive oil - 1 table. the spoon;
• balsamic vinegar - 1 table. the spoon;
• cherry tomatoes - 2 pieces.

Italian carpaccio is very similar to stroganina - this is also raw meat, cut into thin slices. But the Italians - namely, from this country, the appetizer began its triumphal march around the planet - they serve it in a very intricate way. Here, meat slices are complemented with cheese, numerous spices, vinegar and oil - everything is generous and fragrant in Italian.

AT classic recipe they use beef - it was from it that the first carpaccio was prepared. It came from under the knife of the legendary restaurateur Giuseppe Cipriani. To make the carpaccio perfect, it is important to choose the right meat. A piece of tenderloin is suitable for a dish correct form. The less films in the meat, the better.
The basis of the classic carpaccio is thinly sliced ​​beef. In the classic carpaccio recipe prepared exclusively from raw meat, both chefs and cooking lovers fantasize about this topic. So another option appeared - with a light roast. Thanks to heat treatment, the meat acquires a pleasant look. golden brown and characteristic aroma.

The fried tenderloin holds its shape better, so it will be easier to cut it. Choose a piece of beef that can be cut across the grain. This will improve the result, because it is in the minimum thickness and translucency of the slices that the main secret Cipriani's masterpiece.

Not a large number of heat olive oil in a frying pan. Remove the membranes from the meat, fry for 1 minute on each side. Remove the beef from the pan, leave room temperature until completely cool. Wrap with cling film, put in the freezer for 45 minutes.

Parmesan crumble or cut into thin slices. For dressing, peel the onion, cut into small cubes. Combine onion with other dressing ingredients, mix thoroughly. Take the meat out of the freezer. With a very sharp knife, cut it into very thin, transparent slices.

Put the meat on a sheet of baking paper, cover with a second one and lightly beat or “roll” with a rolling pin. This will make it even softer. Wash lettuce, dry. Arrange the meat on a plate, salt and pepper to taste. Sprinkle with Parmesan, drizzle with dressing. Top with lettuce and capers.

The beef carpaccio recipe is becoming more and more popular - restaurant dishes have long been part of the home kitchen. famous snack from raw meat or fish came to us from Italy and took root in Russia, as it resembles traditional stroganina.

As the main ingredient, the freshest tenderloin or smoked meat is used. These should be as thin, even slices as possible. They are lightly marinated and served. Despite the fact that carpaccio refers to dishes haute cuisine, with a careful approach, you can cook it at home with your own hands.

Classic beef carpaccio

The main secret of delicious and healthy dish – fresh beef. It is better to buy meat in the market from trusted sellers. It is necessary to cook on the same day so that you do not have to defrost the fillet.

Ingredients

How to cook beef carpaccio at home? At first glance, the recipe is quite simple. We will need:

• beef or veal - 0.5 kg;
• lemon - 1 piece;
• cheese hard varieties- 0.1 kg;
• arugula - 0.1 kg;
• vegetable oil of the highest grade;
• sesame, salt, pepper, spices.

Cooking order

Beef tenderloin must be washed very well cold water and dry with a cotton cloth or paper towel. Make sure that paper fibers do not remain on the fillet. Then just follow the recipe:

1. Mix spices in a bowl. They usually include an individual set, which depends on personal preferences. You can take as a basis ready set"Hmeli Suneli"
2. Rub the beef fillet with seasonings on all sides.
3. Wrap the finished piece in cling film and put in the freezer for 40 minutes.
4. During this time cut hard cheese thinnest plates.
5. Arugula must be kept for 5 minutes in cold water.
6. Then, the water must be drained, and the greens should be dried by laying on a napkin.
7. It is time to take out the meat and cut into thin slices.
8. The tenderloin is sprinkled with juice from a squeezed lemon and smeared with vegetable oil.
9. The prepared slices are covered with a film and once again cleaned in the freezer for 30 minutes.
10. After half an hour, we take out the meat and carefully lay it out on a large serving plate.
11. Place the gravy boat, greens and chopped cheese in the center of the dish.
12. Sprinkle with sesame seeds. For a more subtle taste, the seeds must first be lightly roasted.

Homemade beef carpaccio is ready. You can invite everyone to the table!

Smoked beef carpaccio

Most Russians are critical of raw meat. In such cases, smoked beef is ideal solution. Cooking with it is easier and safer for health - especially for those who do it for the first time.

Ingredients

To prepare the carpaccio home cooking You will need the following set of products:

• Smoked beef or veal - 0.5 kg;
• Mustard - to taste.
• Hard cheese - 0.1 kg;
• Lemon -1 piece; ·
• Olive or sunflower refined oil;
• Linden or flower honey - 2 teaspoons;
• Seasonings or peppers.

Cooking order

If there home smokehouse, then it is better to smoke beef at home. In other cases, buy freshly smoked beef tenderloin from a store or market, cut off all the membranes and veins, and then follow the recipe:

1. Rub the whole tenderloin with spices if desired, wrap with foil and place in the freezer.
2. Keep the beef in the refrigerator for at least 45 minutes. The piece will retain its shape and help cut the meat more thinly and neatly.
3. In a bowl, stir together the oil, mustard, honey and lemon juice.
4. Parmesan or any kind of hard cheese grate in large pieces.
5. Take out the meat and cut into thin pieces.
6. Ready slices should be laid out on a flat serving plate.
7. Mustard-lemon sauce is placed in the center, and sliced ​​\u200b\u200bis sprinkled with grated cheese.

All is ready!

A few secrets from professional chefs will help make beef carpaccio even tastier at home:

• Don't overdo the marinade! Remember, spices only emphasize the taste of meat.
• In addition to lemon juice, try fresh orange, grapefruit, lime, pomegranate.
• Parmesan can be replaced with any hard cheese without prejudice to the dish.
• Decorate the finished cut and give the meat an extra “shade”, use olives or pitted olives.
• Arugula can be replaced with lettuce or basil.
• The knife for cutting the fillet must be very sharp, otherwise the pieces will turn out uneven. Of course, it is better if there is a slicer at home.

Bon appetit and don't be afraid to experiment!

The beef carpaccio is very interesting dish, it attracts gourmets not only with its exquisite taste but also the history of origin. A classic Italian appetizer made from tender and soft raw meat. beef tenderloin. It is believed that such a delicacy will appeal to fearless men. But, as it turned out, the dish was invented for a lady. In 1905, the Italian Giuseppe Cipriane filed carpaccio for Countess Amalia Nani Mocenigo, who had a complex disease - the body did not perceive and did not tolerate meat that had passed heat treatment. The efforts of the Venetian chef from Harry's Bar were appreciated, and the recipe immediately spread around the world and gained unheard of fame.

Beef carpaccio with arugula and parmesan

Well, let's risk repeating this in the home kitchen? Let's deviate a little from the classic canons, according to which the sauce is prepared on the basis of mayonnaise from raw egg yolks. In order not to complicate the dish, we will make a sour lemon dressing like “vinaigrette”, it harmonizes perfectly with raw meat.

Taste Info Meat Snacks

Ingredients

• beef tenderloin - 300 g;
• Parmesan cheese - 90 g;
• arugula (salad) - 1 bunch;
• lemon juice - 50 ml;
• olive oil (Extra Virgin) - 30 ml;
• peppercorns (assorted) - 2 g;
• salt (coarse) - to taste.

How to cook beef carpaccio at home

The meat must be best quality. And don't buy big piece, it is unlikely that you will be able to eat a lot of carpaccio. Rinse beef under cold water, dry with paper towels, cut off tough films.

Wrap the prepared piece tightly cling film and put in the freezer for 3 hours.

Prepare the sauce for the dressing. mix coarse salt and crushed pepper, add olive oil and lemon juice. Beat everything with a fork or a kitchen whisk, let it brew for an hour.

Rinse the arugula, cut the parmesan with a slicer. In many recipes you can find a "pillow" of lettuce, but it is the bitterness of arugula that goes well with meat.

Remove the chilled meat from the freezer, cut thin pieces(the knife must be well sharpened). If the cut turned out to be large, you can beat off each piece with a kitchen hammer. Do not cut a lot, raw meat needs to be eaten quickly, it cannot stand on the table for a long time, like a salad, and even more so be stored in the refrigerator later.

Arrange the meat slices on a plate and pour over the dressing.

The final touch is to decorate the carpaccio with arugula and parmesan, if necessary, add salt to the meat. Red goes very well with this appetizer. table wine, cognac and others strong alcohol. Remember that the value of a dish is in getting a thrill, so evaluate the upcoming risks yourself.

If you manage to taste beef carpaccio with arugula and parmesan, then there is a chance to join new emotions and impressions.

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Beef carpaccio with pesto sauce

If you cook carpaccio according to this recipe in your kitchen, be sure that the household will think that the dish was ordered in good restaurant. Although the cooking technology is very simple. Especially noble taste notes will be given to it sun-dried tomatoes and italian sauce"Pesto" in classic composition which includes cheese, Pine nuts, olive oil and plenty of basil.

Ingredients

• beef meat - 250 g;
• wine vinegar - 1 tbsp. l.;
• lemon juice - 1 tbsp. l.;
• salt and ground black pepper - to your taste;
• olive oil - 2 tbsp. l.;
• pesto sauce - 2 tbsp. l.;
• sun-dried tomatoes - 2 pcs.;
• arugula and spinach - 3-4 leaves for decoration.

Cooking

1. Wash the meat, pat dry and cut into thin slices. To make it more convenient to do this, first wrap it in a culinary film and place it in the freezer for 1.5-2 hours. The ideal option a slicer will be used so that the thickness of the slices is no more than 2 mm.
2. In a bowl, mix lemon juice with olive oil, salt, pepper and wine vinegar. We got the so-called marinade.
3. Brush a flat dish generously with pesto sauce. Lay the meat slices overlapping on top, using a culinary brush, coat them liberally with marinade.
4. Slice the sundried tomatoes into thin strips.
5. Wash, dry and finely chop the arugula and spinach. You can not chop the greens, but lay out whole leaves, act at your discretion - in both cases it turns out beautifully.
6. Sprinkle the meat on top with chopped tomatoes, spinach and arugula.
7. When serving, you can optionally sprinkle with grated Parmesan cheese.

Beef carpaccio with capers

Capers, fragrant spices and spices will give beef carpaccio new flavors. If you are a supporter of this method of cooking and serving meat, be sure to try this option, it turns out very tasty.

Ingredients

• beef tenderloin - 500 g;
• sea ​​salt (finely ground) - ? tsp;
• red ground paprika- 1 ? tsp;
• pepper mix? tsp;
• dried basil and rosemary tsp;
• capers - 50 g;
• hard cheese Parmesan - 50 g;
• arugula - 4-5 sprigs for decoration;
• pink pepper - 15 g;
• olive oil - 2 tbsp. l.;
• wine pink vinegar - 1 tsp;
• salt and black ground pepper - to your taste.

Cooking

1. Wash the meat and pat dry with paper towels.
2. Pour salt, pepper mixture, basil with rosemary and ground red paprika into a bowl. Mix all the spices well together.
3. In the resulting mixture, roll the beef piece on all sides so that the spices cover it evenly. Wrap the meat in several layers of cling film and place in the freezer for 5 hours.
4. After the specified time, remove the beef, unfold and cut into thin slices. Cut the cheese into slices of the same thickness.
5. Wash and dry the arugula.
6. Take a big flat dish, put on it meat pieces overlap each other. Place cheese slices on top, sprinkle with pink pepper, sprinkle with capers and garnish with arugula.
7. In a separate bowl, prepare the filling by mixing olive oil with vinegar, salt and black ground pepper. Pour the mixture over the carpaccio.
8. This dish is served to the table immediately after preparation. In extreme cases, if you are waiting for the arrival of guests and have made carpaccio in advance, you can tighten it on top with a culinary film and send it to the refrigerator, but not more than 1 hour. It can’t be longer, otherwise the meat will begin to weather, and will no longer have a presentable appearance.

Beef carpaccio with soy sauce

Another option for cooking carpaccio is with soy sauce. Due to the fact that this dressing itself is quite salty, in this recipe salt is not used. But if the sauce alone seems insufficient to you, you can lightly salt the meat during the marinating stage in olive oil.

Ingredients

• selected beef - 300 g;
• watercress - 1 small bunch;
• olive oil - 4 tablespoons;
• soy sauce - 2 tbsp. l.;
• balsamic vinegar - 1 tbsp. l.;
• ground black pepper - to your taste.

Cooking

1. Rinse the meat thoroughly, pat dry and briefly place in the freezer. As soon as it starts to be seized by frost, you can take it out and cut it. Using a sharp knife, cut the beef into thin slices (they should be almost translucent).
2. On the working surface of the table, spread a couple of layers of culinary film, spread the meat pieces on top at a distance from each other and pour them evenly with a thin stream of olive oil (use half specified quantity). Cover with another layer of film on top, press firmly and leave in this state for 25-30 minutes, the meat should marinate.
3. During this time, prepare the decorations for the carpaccio. Rinse a bunch of watercress and pat dry. It only takes top part, tear it by hand. Remember that fresh greens do not like the touch of metal, so it is important not to use a knife, but to chop them with your hands.
4. Open the plastic wrap on the beef. Take a large flat dish and put the meat slices on it. Now try to evenly spread the balsamic vinegar on top of the meat, then the remaining olive oil and soy sauce. Season with ground black pepper to your liking.
5. Sprinkle the watercress in the center. If you wish, you can decorate the finished carpaccio with cherry tomatoes cut in half, lemon half rings and grated hard cheese.

The recipes below do not use lettuce, but keep in mind that when making beef carpaccio at home, you can use them as a pillow. In classic Italian version arugula is used, but it has a specific taste and aroma. This greenery has a lot of fans around the world, but there are also those who cannot stand arugula. Therefore, as a pillow for meat, you can take absolutely any lettuce leaves.