From beef, with the help of which you can independently prepare this delicious dish. For 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 of a teaspoon of mustard, a little red onion. Now let's start preparing beef carpaccio. If for you the very idea that you can eat meat raw is unacceptable, then fry, turning, for one minute, a whole piece of beef in a pan. The meat will be crusty. Let it cool, wrap it in plastic wrap and send it to the freezer for about forty minutes. While the beef carpaccio is cooling down, sharpen the knife. It must be very sharp to cut the carpaccio as thin as possible. To make the slices as thin as possible, use the following secret. Take the waxed paper, put the chopped beef between the leaves and roll it on top with a rolling pin. Cut the parmesan into thin "petals" using a potato knife. To prepare the sauce, finely chop the onion and mix with the rest of the ingredients. With artistic carelessness, put the meat on a plate, season it with salt, freshly ground black pepper, and sprinkle with the prepared sauce. Sprinkle with capers on top. Put a handful of greens in the middle. Beef carpaccio is ready! Having tried to cook this dish according to the classic recipe, in the future you can experiment and come up with your own specialty sauces, as well as make carpaccio from fish or other type of meat. Bon Appetit!

How did beef carpaccio come about?

Among the variety of classic dishes from different countries of the world, very few have the exact place and date of appearance. Such recipes are mainly invented by skilled chefs and then perfected for a long time, reaching their perfection. Therefore, it sometimes takes years to create a dish that has an ideal and unique taste. 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 tastes. Such a story took place in Venice, which in itself is very symbolic. After all, in what other city a true artist can a Muse visit! In the fifties of the last century, Europe, torn by war, begins to gradually return to the previous 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 the doctor had forbidden her to eat thermally processed meat. The cook, with a sly smile, took his leave, 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 its taste. The name "carpaccio", the origin of which has become overgrown with legends, is associated with the name of the great artist of the Renaissance. At this 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.

Cold appetizers that warm up the appetite were born exactly in. Only here the 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 improvised on the same day.

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

To do this, he took fresh beef from 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 had been at an exhibition of Renaissance artists and had seen paintings by Vittorio Carpaccio, where scarlet and white colors prevailed. Then she suggested giving the name to the dish in honor of the artist.

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

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

INTERESTING: This bar works in our time. Princess Diana, Baron Rothschild, Woody Allen and even Charlie Chaplin tried the famous Cipriani carpaccio according to the original recipe.

Features and traditions of use

Carpaccio, like any cold appetizer, is consumed before serving hot main courses. O not good for whetting appetite and stimulating taste buds, which helps to better feel the taste of the further meal. And spices improve digestion. And also beef helps to restore red blood cells in the blood.

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

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

• Use only fresh or chilled fillets.
• To saturate the dish with a spicy aroma and taste, it is well seasoned with spices: red pepper, a mixture of dried herbs, coriander, ginger and cloves.
• In order for the olive oil, of which the dressing is composed, to obtain a more elegant aroma, a sprig of thyme and rosemary is added to the bottle with it. These herbs go well with beef.

On the pages of our site, we will introduce you to a real masterpiece of Italian cuisine -. How to make delicious rice balls the right way?

Choosing the right ingredients in the store

Without properly selected products, it is impossible to cook a real beef carpaccio at home. Observing some rules for the selection of ingredients, you will receive a real gourmet Italian dish.

Beef:

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

Ingredients for dressing:

• The greens should be fresh and young.
• Spices such as pepper must be freshly ground. That is, you need to buy peppercorns.
• Extra Virgin Olive Oil.
• Fresh lemon. Elastic to the touch, without dark spots, with a thick, brightly colored skin.
• Low-calorie mayonnaise, no strong aftertaste.
• Only balsamic or wine vinegar.

How to do it at home

The half-century history of carpaccio has offered many options for preparing this dish. New sauces and dressings, additional ingredients add new flavors to the appetizer.

But there are strict rules to follow when cooking:

• The meat must be fresh.
• Red meat must be cut into translucent slices with a sharp knife, or with a special machine - a slicer.
• In the dressing, an obligatory ingredient is either lemon, lime juice, or balsamic vinegar. Some add everything.
• Since the tenderloin does not lend itself to 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 in this form.

Raw tenderloin

The famous raw meat appetizer is prepared according to various recipes, with the addition of different seasonings and spices. But there is one classic version according to the recipe of Giuseppe Cipriani, from which gourmet chefs make a start.

Ingredients:

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

Process:

• Peel the tenderloin from the film, rewind it tightly with twine.
• Put in the freezer for 1-1.5 hours.
• After a while, take out the meat and cut thinly into strips.
• Immediately put each slice on a dish.
• Prepare the dressing: mayonnaise, lemon juice, Worcester sauce, salt and cream, mix thoroughly.
  Drizzle over the slices.
• 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 a carpaccio with smoked beef.

Ingredients:

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

Process:

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

How to cook with arugula

Another variation.

Ingredients:

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

Cold appetizer carpaccio is a traditional Italian dish prepared from fish or meat. In 1950, the Venetian Giuseppe Cipriani came up with a recipe and prepared carpaccio for the Countess, who, for health reasons, could not eat cooked meat.

The refined taste of the dish attracts gourmets. It is made from fresh beef tenderloin, which is cut into thin slices.

Carpaccio is served in restaurants with sauces.

More than 20 recipes for sauces for carpaccio are known in cooking. Season the meat with lemon juice or olive oil. Some chefs have experimented and come up with pineapple and orange juice based dressings for the dish. 4 delicious recipes for making beef carpaccio at home in our article.

Classic beef carpaccio

To prepare this dish, it is better to use a slicer - a device for fine slicing. If you don't have one, a sharp knife will do.

Ingredients:

• 300 gr. clippings;
• 2 handfuls of arugula salad
• 4 sun-dried tomatoes;
• 4 pinches of salt;
• 40 gr. parmesan;
• 4 pinches of ground pepper;
• 8 tbsp. l. olive oil;
• 2 tbsp. a spoonful of wine vinegar;
• 2 tbsp. l. lemon juice
• 1 teaspoon of almonds.

Preparation:

1. Clean the washed meat from films, wrap with cling film and leave for an hour in the freezer.
2. Prepare a dressing: combine salt with vinegar, lemon juice, add pepper.
3. Stir with a whisk and pour in the oil a little at a time.
4. Chop the almonds, chop the tomatoes.
5. Cut the frozen meat into slices, 2 mm thick, put on a dish, brush with dressing using a silicone brush.
6. Sprinkle with nuts and tomatoes. Put the lettuce leaves in the middle of the dish and pour over the dressing, stir. It is convenient to do this with two forks.
7. Sprinkle the beef carpaccio with grated Parmesan and serve.

If necessary, beat the cut pieces with a hammer, covering with foil. This will make the slices transparent.

Marbled beef carpaccio

This appetizer goes well with the festive table. Preparing marbled beef carpaccio with sauce.

Cooking takes 35 minutes.

Ingredients:

• 0.5 stack olive. oils;
• 2 pinches of salt;
• 80 gr. raspberries;
• lemon juice - one tbsp. l .;
• 0.5 kg. young beef;
• baguette;
• balsamic cream. - 4 tbsp. l .;
• 80 gr. arugula;
• 4 tablespoons pesto sauce.

Ingredients:

• 1 kg. clippings;
• 8 bunches of lettuce
• parmesan - 120 gr.;
• 30 gr. pink pepper;
• 120 g capers;
• 2 tbsp. l. olive oil;
• 1 tsp pink wine vinegar;

Refueling:

• 1.5 tbsp. l. paprika;
• 1 tsp salt;
• a mixture of peppers - 0.5 tsp;
• 1 tsp rosemary.

Preparation:

1. Combine the dressing ingredients and roll the meat on each side in the mixture.
2. Wrap the tenderloin in plastic wrap and leave in the freezer for 5 hours.
3. Rinse and dry lettuce leaves, tear with your hands and place in the middle of the dish.
4. Chop the frozen meat thinly, put the slices around the salad.
5. Finely chop the gherkins and place on the meat, sprinkle with capers and pepper.
6. Combine pink vinegar with oil and pour over carpaccio, add a little pepper and salt.
7. Sprinkle the cheese flakes on top.

Smoked beef carpaccio with mushrooms

The dish was originally prepared only from raw meat, but gradually options from fried or smoked beef began to appear.

olive oil. - 3 tbsp. spoons;

2 tbsp. l. lemon juice;

0.5 tbsp. tablespoons of black pepper.

Preparation:

1. Freeze the meat for 1 hour and chop thinly.
2. Rinse the leaves and tear with your hands, put on a plate. Spread the beef around.
3. Cut the mushrooms into slices and place on the leaves and meat.
4. Combine butter, lemon juice and pepper, salt. Pour the dressing over the carpaccio.
5. Making beef carpaccio at home is easy. The main thing is to observe the nuances and proportions.

How to cook carpaccio at home? If you're interested in making it at home, here's a recipe for beef carpaccio, the tastiest I've ever tasted.

I used to be confused all the time: how to eat raw meat, until I understood the main principle of cooking: beef is frozen. And you and I know that in both carpaccio and tartare, the meat should be raw.

In addition to the fact that this appetizer turns out to be very tasty, it is also very pleasant in terms of the complexity of preparation: you do not need to "stand by the open-hearth" here, but simply prepare a piece of beef the day before, put it in the freezer overnight, and cut it the next day and enjoy the taste meat. It is recommended to accompany the meat with delicious red wine. And you will be happy.

Ingredients

• 700 g beef tenderloin
• 100 g parmesan
• Lemon juice
• Salt, ground black pepper

For beef carpaccio sauce:

• 2 tbsp. lies. mustard
• 5-6 st. lies. olive oil
• 2-3 sprigs of parsley

Beef carpaccio - recipe with photo step by step

To begin with, we choose a beautiful piece of beef tenderloin on the market. At home, beef fillets must be stripped of veins and fat, leaving only beautiful meat.

Then fry this prepared piece according to the principle of roast beef in a pan in a small amount of butter on all sides. We do this procedure so that the beef is better saturated with the marinade, in which we will place it before freezing. And besides, the pieces of meat will have a rim around the edge. I did it without parsley, but with parsley it will also be green, which will give it color.

The meat is fried. And now we need a sauce for the beef carpaccio. To do this, in a separate container, mix olive oil, mustard and finely chopped parsley, add salt and pepper. And then in this marinade, literally "bathe" a piece of fried beef.

After we have smeared the whole piece of meat with relish, it should be left for an hour and a half in the refrigerator, if time allows, so that it is well marinated. Do not forget to turn it over in this sauce a couple of times.

And then transfer a piece of marinated meat to cling film and form an even "sausage", tying the ends on both sides like this.

It is best, of course, to cut on a slicer. Then you will have thin and beautiful pieces, just like in a restaurant. But if you don't have him at home, then just take a sharp knife and may the strength be in you! (Cutting is very difficult).

A little trick: if you think the pieces are not thin enough, you can roll them out with a rolling pin by placing the sliced ​​meat between the baking paper.

Whether rolled or not, place the slices on a serving dish, sprinkle with olive oil, lemon juice and sprinkle with grated Parmesan. You can salt it slightly, but remember that the Parmesan will also contain salt. It turns out divinely, may vegetarians forgive us!

The presentation is already a matter of imagination. Tough classics suggest to shove a "bunch of arugula" into the center. You can lay the arugula in a thin layer under the sliced ​​meat. There is already someone for that. Everything was very laconic for me: just with parmesan.

A friend of mine recently shared her recipe for serving (and she is a very creative cook): put sliced ​​beef slices on a thin layer of arugula, sprinkle with grated Parmesan, and put strawberry slices on top. I haven't tried it yet, but I will definitely do it - it must be magical!

As you yourself have seen, beef carpaccio - the recipe is very simple. It is enough just to buy good meat, and the rest is a matter of simple technology.

Yes, and the last question: what is carpaccio made of? From salmon, scallops, gilthead, beets and even pineapples (just chop them very thinly). Earlier, I already wrote about - also a worthy recipe for a delicious appetizer. And even from it turns out very, very much.

I wish you new taste discoveries and a pleasant company for inspiration for these discoveries!

Beef carpaccio recipes are becoming more and more popular - restaurant dishes have long been a part of home cooking. The famous snack made from raw meat or fish came to us from Italy and took root in Russia, as it resembles a traditional sliced ​​meat. The freshest tenderloin or smoked meat is used as the main ingredient. These should be as thin, even slices as possible. They are slightly pickled and served. Despite the fact that carpaccio belongs to gourmet cuisine, with a careful approach it can be prepared at home with your own hands.

Classic version of beef carpaccio

Classic version of carpaccio

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

Ingredients

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

• beef or veal - 0.5 kg;
• lemon - 1 piece;
• hard cheese - 0.1 kg;
• arugula - 0.1 kg;
• premium vegetable oil;
• sesame seeds, salt, pepper, spices.

Cooking procedure

The beef tenderloin must be rinsed very well with cold water and dried with a cotton cloth or paper towel. Make sure that no paper fibers remain on the fillets. Then just follow the recipe:

1. Combine spices in a cup. As a rule, they include an individual set, which depends on personal preferences. As a basis, you can take a ready-made set "Khmeli Suneli"
2. Rub the beef fillet with seasoning on all sides.
3. Wrap the finished piece in plastic wrap and place in the freezer for 40 minutes.
4. During this time, cut the hard cheese into thin slices.
5. Arugula must be kept in cold water for 5 minutes.
6. Then, the water must be drained, and the greens must be dried by putting them on a napkin.
7. It's time to take out the meat and cut it into thin slices.
8. The tenderloin is sprinkled with juice from squeezed lemon and greased with vegetable oil.
9. The prepared slices are covered with foil and placed in the freezer again for 30 minutes.
10. After half an hour, we take out the meat and carefully place it on a large serving plate.
11. Place the gravy boat, herbs and sliced ​​cheese in the center of the dish.
12. Sprinkle with sesame seeds. For a more delicate taste, the seeds must first be lightly fried.

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

Smoked beef carpaccio

Smoked beef carpaccio

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

Ingredients

To prepare carpaccio in your home kitchen, 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 pc; ·
• Refined olive or sunflower oil;
• Linden or flower honey - 2 tsp;
• Seasonings or peppers.

Cooking procedure

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

1. Rub the whole tenderloin with spices if desired, wrap in foil and place in the freezer.
2. Refrigerate the beef for at least 45 minutes. The piece will retain its shape and help cut the meat more thinly and gently.
3. In a cup, stir in butter, mustard, honey and lemon juice.
4. Grate Parmesan or any kind of hard cheese in large pieces.
5. Remove the meat and cut into thin slices.
6. Place the finished slices on a flat serving plate.
7. A mustard-lemon sauce is placed in the center, and the slices are sprinkled with grated cheese.

Everything is ready!

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

• Don't overdo it with the marinade! Remember, spices only add flavor to the meat.
• In addition to lemon juice, try fresh orange, grapefruit, lime, and pomegranate.
• Parmesan can be replaced with any hard cheese without prejudice to the dish.
• Decorate the finished cuts and give the meat an additional "shade", use olives or pitted olives.
• Arugula can be substituted with salad or basil.
• The fillet knife must be very sharp, otherwise the slices will be uneven. Of course, it is better if there is a slicer at home.

Bon appetit and don't be afraid to experiment!