Chicken carpaccio - recipes with photos. How to cook chicken carpaccio at home

You won’t surprise anyone with the overseas word “carpaccio” these days - since the Venetian restaurateur Giuseppe Cipriani invented this way of serving raw meat, named after the artist Vittore Carpaccio, a lot of water has flowed under the bridge. Many of you, having tried carpaccio in a restaurant, probably asked yourself - is it possible to do the same at home? We answer - it is possible. Powerful meat taste carpaccio, seasoned spicy dressing, equally liked by both the strong and the weaker sex, the main thing is not to make a mistake in choosing fresh meat. The rest is a matter of technique.

beef carpaccio

2 servings

200 g beef fillet
20 g parmesan
1 tsp capers
if desired - 40 g of arugula, mizun or any other salad

for refueling:
2 tbsp olive
1 tsp lemon juice
1 tsp
1/8 tsp mustard
1/2 small red onion

Make sure that you have a piece of beef fillet that can be cut into thin, neat slices, and strip it of films. Fry it in a small amount of olive oil for 1 minute on each side so that the outside appears golden brown, let cool, wrap in cling film and put in the freezer for 40 minutes. Cut the Parmesan into thin strips or crumble, and chop the onion for dressing and mix with the rest of the ingredients until smooth.

I consider it necessary to clarify the situation with roasting meat. Although carpaccio is often prepared in this way now, in half of the restaurants this dish will be served to you completely raw, without a dark rim, indicating pre-roasting. Moreover, in the case of Cipriani's carpaccio (and Beef carpaccio alla Cipriani, which you will be served today in the Venetian Harry's bar, awarded in 2001 by the Italian Ministry of Culture), indeed, no heat treatment took place. Does this mean that when preparing carpaccio, meat cannot be subjected to any heat treatment, otherwise it will no longer be carpaccio? Yes - if we consider only the carpaccio that is served with a classic sauce recipe, made from mayonnaise, lemon juice, horseradish and milk, as real.

Take out the meat - you feel it has become a little harder, and now it will not be difficult to cut it correctly. With a sharp knife, cut the meat into thin slices, and in order to make them even thinner, almost transparent, there is one simple trick. Place each slice between two sheets of waxed paper and roll over with a rolling pin. Did you manage? Arrange the meat artistically on plates, season with salt and freshly ground black pepper, drizzle with dressing, scatter Parmesan on top and top the middle of the plate with a heap of lettuce. If you want to prepare in advance, remove the plates of carpaccio in the refrigerator, and add the dressing and everything else just before serving. Feeling yourself is sometimes very tasty!

A little over 50 years ago, italian dish entitled chicken carpaccio, which was invented specifically for the Venice exhibition of an artist with a similar surname. It is an appetizer of thin slices of fillet marinated in a spicy mixture of spices and olive oil. Proven tips will come to help in its manufacture.

Carpaccio - what is it

The classic carpaccio recipe suggests that the dish is made from beef, but today you can also find fish, chicken, mushrooms and even vegetables, chopped and marinated in a special sauce. Carpaccio is ready meat snack which is low in calories due to high content dry matter in the product. It is preferable to take chicken meat for him, because this way the dish is cooked faster.

How to cook carpaccio

In order to cook carpaccio tasty and properly, you need to study the many recommendations of famous authors on this topic. Cooking begins with the choice of products - you can use chicken fillet or breast, you should take fresh chilled meat, the quality of which is guaranteed by the manufacturer. The bird should not be fed antibiotics, it can only be healthy. After cutting, it is recommended to freeze the meat for five days to kill bacteria and protozoa that may be in it.

Chicken breast carpaccio at home is done like this: prepared meat is cut into thin slices, marinated in a mixture of spices, olive or sunflower oil and lemon juice, dried in heat for about a day, and then cooled for the same amount. You can serve the dish with dry white or red wine, parmesan or other cheese, cherry tomatoes and arugula. If the cook is not sure about the quality of the meat, then it is good to salt or lightly fry the fillets before marinating to eliminate the risk of infection.

According to nutritionists and doctors, carpaccio based on chicken meat has the advantage that it has a more delicate taste, enzymes are stored inside for better digestion, it is completely absorbed by the body without burdening the liver. Due to lack heat treatment There are no carcinogens in chicken. However, there is also harm to the product - for people there is a risk of infection with simple, intestinal infections if you eat untested chicken.

delicious sauces for marinating carpaccio - recommendations from famous chefs serving the dish in restaurants haute cuisine:

• garlic, coriander, ground pepper, paprika;
• lime, lemon, olive oil, a mixture of peppers, salt, tomatoes;
• lemon juice, balsamic vinegar, mustard, red onion.

Carpaccio - recipe

Home cooks will definitely need a carpaccio recipe with a photo step by step, because this dish is not too well known, only gourmets know about it. Having become acquainted with the technology, you can surprise all the guests for festive table, serving chicken in the form of carpaccio on its own or decorating salads with it. Can be done and diet option dishes to enjoy while losing weight.

Chicken carpaccio - recipe

• Cooking time: 2 days.
• Number of servings: 6 persons.
• Calorie content of the dish: 130 kcal.
• Purpose: for a snack.
• Cuisine: Italian.

The given chicken carpaccio recipe is of a dietary nature, it can be referred to as Dukan, because it does not use oil in cooking. low calorie a pleasant snack and its delicate taste of herbs and spices will appeal to many losing weight. How to cook carpaccio is described in detail below - from the step of preparing the ingredients and ending with the optimal choice of marinating sauce.

Ingredients:

• chicken breast - 6 halves;
• salt - 40 g;
• black pepper - 10 g;
• allspice- 10 g.

Cooking method:

1. Mix the spices, put some on the bottom of the marinating container. Grate the chicken, sprinkle on top, leave warm for a day.
2. Refrigerate for another 24 hours, rinse, dry and dry.
3. Serve with vegetables and champagne.

• Cooking time: 1 hour.
• Servings: 4 persons.
• Calorie content of the dish: 142 kcal.
• Purpose: for a snack.
• Cuisine: Italian.
• Difficulty of preparation: medium.

A simple and quick chicken breast carpaccio is prepared in just an hour, but for this you need to be sure that the meat is of high quality and is not infected with anything. Otherwise, you will have to fry or salt the fillets separately to kill possible infections. classic sauce here is a mixture of lemon and lime juice, spices and olive oil. It is better to take real Italian oil to give a delicacy refined taste.

Ingredients:

• chicken fillet - 2 pcs.;
• lemon juice - 20 ml;
• lime juice - 5 ml;
• olive oil - 10 ml.

Cooking method:

1. Wash the chicken, cover with a film, put in the freezer for half an hour to harden.
2. Cut into thin strips, salt, pepper.
3. Pour in citrus juices, oil, mix with a spoon. Cover with foil, put in the refrigerator for half an hour. Season with red pepper or chili if desired.
4. Garnish with lemon slices and fresh herbs.
5. Serve with white wine.

Salad with chicken breast carpaccio

• Cooking time: half an hour.
• Servings: 4 persons.
• Calorie content of the dish: 123 kcal.
• Purpose: for a snack.
• Cuisine: author's.
• Difficulty of preparation: medium.

Chicken breast carpaccio salad great option treats for visiting friends. It looks appetizing and elegant, combines original products. For this, it is better to take fresh pickled carpaccio, mix with cherry tomatoes and a mixture of green salad. A spectacular taste is given to it by dressing, which enhances all the flavors of the ingredients and emphasizes the beauty of the dish.

Ingredients:

• chicken carpaccio - 180 g;
• cherry tomatoes - 180 g;
• green salad- 180 g;
• quail eggs- 12 pcs.;
• vegetable oil- 50 ml;
• lime - 1 pc.;
• Bell pepper- ½ piece;
• marjoram - 5 g;
• dry basil - 5 g.

Cooking method:

1. Slice the carpaccio thinly, cut the cherry tomatoes in half, boil the eggs and cut into quarters.
2. Rinse the lettuce, tear it with your hands, dry it with a napkin, put it on a dish.
3. Lay the chicken on top, combine cherry tomatoes and eggs, lay out beautifully.
4. Pour dressing from oil, lime juice, pour dried herbs. Salt, pepper, decorate with slices bell pepper.

Chicken carpaccio at home - cooking secrets

Professional chefs will help you learn the special secrets of cooking chicken carpaccio at home:

• you can take more salt in order to roll the fillet in it in the process, process it from all sides, and after pickling wash off the excess;
• to get a rich taste, it is better to marinate the meat for two days, put it in the cold for the first day, and dry it for the second, so the fillet will be less salty;
• it is better to dry and dry in the air, wrapping the chicken in gauze;
• delicious to use for carpaccio marinade suneli hops with red pepper, dried paprika, provencal herbs, which must be ground;
• on the first day, you can put the meat under the press, but then the amount of salt should be reduced;
• for drying, it is better to take a paper napkin or towel;
• you can tint a pale dried carpaccio with curry, turmeric, decoction onion peel or tea leaves;
• to those who love original taste, like a mixture for marinating on cognac or vodka;
• it is better to buy store-bought chicken for making refinement - Domestic bird not suitable due to the rigidity of the meat.

Video: Chicken carpaccio

Carpaccio is one of traditional dishes Italy, which originates in the distant 1950. classic carpaccio is a very thinly sliced ​​frozen beef seasoned with a sauce of ground pepper, mayonnaise, lemon juice and olive oil. As a side dish, it is usually served with cheese and various salads. Over time, the ingredients of the dish called carpaccio began to change. AT different countries the composition of carpaccio began to include their traditional products.

We bring to your attention one of modern recipes cooking chicken carpaccio.

Chicken meat carpaccio

Required ingredients:

1. Chicken fillet - six pieces.
2. Coriander - three tablespoons.
3. Paprika - four tablespoons.
4. Salt - ten tablespoons.
5. A mixture of peppers - three tablespoons.
6. Dried herbs for meat - three tablespoons.
7. Garlic - eight cloves.

Cooking process

Before you start cooking chicken carpaccio at home, you need to prepare a dry mixture of spices. To do this, you need to take a small bowl and pour salt into it (there should be a lot of it, because this is one of the main components this dish). Then, in turn, add a mixture of freshly ground peppers, dried herbs, peeled and chopped garlic and paprika to a bowl with salt. Mix all spices well and set aside.

Now you need to prepare the meat for the chicken carpaccio at home. Rinse the chicken fillet well and be sure to dry it with paper towels or napkins. Clean and should be cut lengthwise into several pieces. Each piece must be put in a plate with spices and carefully roll in them. Put the meat with spices on the bottom of a large enamel pan, cover with a smaller lid and place a weight on top.

Meat with spices, according to this recipe chicken carpaccio at home, should be under load for four to five hours. During all that time, the chicken fillet cut into pieces should be well saturated with the taste and aroma of spices. After that, dry each piece of chicken again with a paper towel, excess moisture is not needed.

At the end of cooking chicken carpaccio at home, marinated chicken fillet parts should be chopped on a skewer and placed in a place convenient for you. After three to four days, the meat will be dry but not tough. The last thing left to do is decorate the dish. It is necessary to cut the prepared meat as thin as possible, put it on a plate, sprinkle with lemon juice and add cheese and arugula. Ready meal can be brought to the table.

Chicken carpaccio with vegetables

Meat carpaccio is, of course, considered one of the delights in cooking. Raw carpaccio can only be prepared from beef or fresh veal, but before you start cooking this dish, you need to make sure the quality of the meat you have purchased. Unfortunately, today it is almost impossible to find one hundred percent high-quality meat product. Therefore, to prepare chicken carpaccio at home, the meat must be either fried or salted.

You will need the following products:

1. Chicken fillet - three pieces.
2. Lime - three pieces.
3. Lemons - two pieces.
4. Olive oil - eight tablespoons.
5. Red bell pepper - three pieces.
6. Parmesan cheese - two hundred grams.
7. Balsamic vinegar - two teaspoons.
8. Salad platter - bunch.
9. Spices.

The process of cooking carpaccio with vegetables

Chicken breasts Rinse thoroughly, make sure there are no bones left, and pat dry with paper towels. Put the meat in the freezer for an hour and a half. Then you need to prepare the sauce for chicken carpaccio at home. Squeeze juice from citrus fruits into a bowl, add six tablespoons of olive oil, pepper and salt. Mix all sauce ingredients well.

Remove frozen chicken breasts from the freezer, cut them lengthwise into very thin pieces and place in the prepared sauce for about ten minutes. After that, put the pieces of chicken fillet on the foil, pour over the sauce, wrap and refrigerate again for forty minutes. Using the chicken carpaccio recipe, we marinated the meat.

Now it's time for the salad. Place the washed and finely chopped parsley, lettuce and arugula in a separate bowl. Wash the red bell pepper, cut in half, remove the seeds and partitions and cut into thin strips. Pour it to the greens. Add the juice of half a lemon, two tablespoons of olive oil, a little pepper and salt. Mix all the ingredients well together.

The last thing to do before serving is to beautifully decorate the cooked dish. It is necessary to take a large flat plate, take the chicken carpaccio out of the refrigerator and place it on a plate in the form of a slide. Sprinkle the meat with finely grated Parmesan cheese and drizzle with balsamic vinegar on top. Put a salad of peppers and herbs next to it. Delicious and fragrant chicken carpaccio with vegetables is ready.

Chicken carpaccio: a dietary option

In the original, carpaccio, of course, is prepared from frozen raw beef. But apart from classic way you can also cook chicken carpaccio. Unlike the original, the recipe for chicken carpaccio provides quite simple training and little time investment. Also, calorie content thanks to chicken meat much lower.

What we need:

1. Chicken fillet - four pieces.
2. Olive oil - four tablespoons.
3. Lemons - two pieces.
4. Salt.
5. Pepper.

Cooking carpaccio

Remove all membranes, bones and veins from meat. Rinse well and dry with paper towels. Then wrap the chicken fillet with cling film and put in the freezer. Keep in the refrigerator until the meat is completely frozen and it will be easier to cut.

In a small bowl, combine olive oil and lemon juice, add a little pepper and salt to taste and stir with a whisk. Remove the fillet from the refrigerator, remove the film from it and cut into thin pieces. Put them in a separate bowl and pour the prepared dressing. Let it soak for fifteen to twenty minutes, after which you can put it on a plate and decorate with a side dish. It may consist of traditional ingredients, such as parmesan cheese and arugula leaves, and others to your personal taste. Diet carpaccio is ready to be served at the table. By the way, the calorie content in the homemade chicken carpaccio recipe is much lower than in classic version, so this dish can be safely consumed by those who follow their figure.

Chicken breast carpaccio with cognac

Homemade chicken carpaccio with cognac becomes tender and very tasty. The recipe for this dish is quite simple, and the number of products is minimal.

Required Ingredients:

• Cognac - one hundred milliliters.
• Chicken breast - three pieces.
• Salt - nine tablespoons.

Preparation of carpaccio with cognac

Place the meat in the freezer for several days in advance. This must be done to kill microbes. Before use, it is taken out of the refrigerator and thawed. Chicken breasts must be separated from the bones, and veins and films removed. Then rinse well and dry with a paper towel. If there is no towel, you can use regular napkins.

Pure and dry fillet chicken should be dipped in cognac and sprinkled with salt. After that place in cool place(but not in the refrigerator) for forty-eight hours. After the required time has passed, the fillet must be cleaned of excess salt, blotted with a paper towel, wrapped in gauze and hung in a ventilated place for another twenty-four hours. During the day, the meat should be covered with a crust.

Then remove the gauze and wrap it in linen cloth. Place in the refrigerator for another twenty-four hours. The meat prepared in this way is left to be smoked in home smokehouse about thirty minutes. Ready-made smoked chicken carpaccio with cognac should be cut into thin slices and served as an appetizer.

Salad with chicken breast carpaccio

Most people associate carpaccio with thinly sliced ​​pieces of raw meat. But today the recipe for carpaccio has changed significantly. At home, this dish is prepared from poultry, vegetables, mushrooms and fish.

Required products:

1. Fillet - four pieces.
2. Olive oil - twenty milliliters.
3. Lime juice - ten milliliters.
4. Lemon juice - twenty milliliters.

Cooking method

Rinse, dry, wrap in cling film and place in the freezer. After freezing, cut into thin slices, rub with salt and pepper. Place in a bowl, pour olive oil and lemon and lime juice there. Mix the meat with spices and juice, cover and place in the refrigerator again for an hour. Chicken carpaccio is ready.

Salad Ingredients:

1. Chicken carpaccio - three hundred grams.
2. Eggs - five pieces.
3. Cherry tomatoes - two hundred grams.
4. Oil - fifty milliliters.
5. Salad greens - one hundred and fifty grams.
6. Bulgarian pepper - one.
7. Lime is one thing.

Chicken carpaccio with salad

You need to take a large plate with a flat bottom. Rinse lettuce leaves, dry, tear and put on the bottom of the plate. Lay on top thin pieces chicken carpaccio, on which to place the cut into pieces boiled eggs and cherry. In a bowl, combine olive oil, lime juice, salt, pepper and stir. Pour the mixture over the contents of the plate. Lay the pieces of red bell pepper last. Chicken carpaccio with salad is ready.

From beef, with which you can cook it yourself delicious dish. Based on two servings, we need three hundred grams of beef fillet, twenty grams of Parmesan cheese, one teaspoon of capers and a few lettuce leaves to decorate the dish.

To prepare the sauce, you need to prepare two tablespoons of olive oil, one teaspoon of lemon juice and the same amount of balsamic vinegar, one eighth teaspoon of mustard, a little red onion. Now let's start cooking beef carpaccio. If the idea that you can eat meat raw is unacceptable to you, then fry, turning over, for one minute, a whole piece of beef in a pan. The meat will take a small crust. Let it cool, wrap it in cling film and send to the freezer for forty minutes. While the beef carpaccio is cooling, sharpen the knife. It must be very sharp in order to cut the carpaccio as thinly as possible. To make the pieces as thin as possible, use the following secret. Take waxed paper, put sliced ​​beef between the sheets and roll it out with a rolling pin on top. Cut the parmesan into thin "petals" with a potato peeler. To prepare the sauce, finely chop the onion and mix with the rest of the ingredients. With artistic negligence, lay out the meat on a plate, season it with salt, freshly ground black pepper, and sprinkle with the prepared sauce. Sprinkle the top with capers. In the middle we put a handful of greens. The beef carpaccio is ready! Trying this dish classic recipe, in the future you can experiment and come up with your own signature sauces, and also make carpaccio from fish or other types of meat. Bon appetit!

How did beef carpaccio come about?

Among the diversity classic dishes various countries very few of the world have the exact place and date of appearance. Such recipes are mainly invented by skilled chefs and then long time honed to perfection. Therefore, to create a dish that has the perfect and unique taste sometimes take years. However, cooks, like artists, are also subject to the Muse. A sudden insight can give the world a dish of the most familiar products with new taste sensations. Such a story took place in Venice, which in itself is very symbolic. After all, in what other city can the Muse visit a true artist! In the fifties of the last century, Europe, tormented by war, begins to gradually return to the former rhythm of life. One of these days

A visitor to the bar of the famous Danieli Hotel, Countess Amalia Nani Mocenigo, choosing her lunch, lamented the chef Giuseppe Cipriani that her doctor forbade her to eat thermally processed meat. The cook, with a sly smile, bowed out, and a few minutes later a dish was served, without which no modern decent institution can do. The dish invented by Cipriani is simple and uncomplicated, but this does not affect him. taste qualities. The name "carpaccio", the origin of which is overgrown with legends, is associated with the name of the great Renaissance artist. At that time, an exhibition of this painter was just taking place in Venice. The beef delicacy has become so popular that many variations on the theme of this dish appear in the future.

According to many, beef carpaccio is restaurant dish. However, contrary to popular belief, it can be easily prepared at home. All that is needed for this is a good beef tenderloin, which does not cause you to doubt its quality characteristics, a freezer, good truffle-flavoured olive oil, fresh arugula, which perfectly complements the meat with its bitterness, and a little delicious spices(I will write about them below).

You will need (for 2 servings):

150 g. beef tenderloin
- 50 g of arugula (or if there is no arugula, you can take a corn salad or any salad mix with radicchio)
- 30 g parmesan cheese or grana padano
- 1 lemon
- sea ​​salt and freshly ground coarse black pepper

Balsamic cream

Truffle flavored olive oil

1. So that you can easily cut the beef tenderloin into the thinnest slices, put it in the refrigerator for 35-40 minutes. It will become harder and it will be much more convenient to handle it. At home, I specially keep a piece of good beef tenderloin in freezer and I take it out half an hour before the carpaccio is cooked. During this time, he manages to melt a little at the edges, but remains stone-hard in the middle and it is very easy to cut it with a finely-finely sharpened knife.

2. Cut the beef into thin slices and arrange next to each other on a flat plate, gently straightening so that the slices you have laid out form a whole “canvas” as a result. Season it lightly with sea salt.

3. Put a pile of arugula on top of the carpaccio and squeeze the juice from half a lemon on top of it and beef.

4. Using a vegetable peeler, cut the Parmesan into thin strips, break them open and scatter them freely over your dish.

5. Take a black pepper grinder (I recommend Jamie Oliver's Tellicerry Pepper, it tastes amazing! or you can use the more affordable Tasty Pepper Blend, it has a very fine grind size and decent content) and spice up your carpaccio. I like it better when the pepper is located along the edge of the plate, it looks attractive, and eating carpaccio is, in my opinion, tastier (you can “dip” each piece in ground pepper, or you can eat it just like that).

6. Now add some truffle oil flavor and aroma, just a few drops on top of the arugula and beef. It would seem a trifle! Take ordinary olive oil, no one will notice the difference. But no, the delicious aroma of truffle oil surprisingly enriches the taste of the whole carpaccio.