Carpaccio beef at home

2 servings
2 hours 15 min

The dish can be supplemented with a white crisp baguette, a glass of red wine or a stronger spirit for meat carpaccio. Light wine is served for the fish. In Italy, carpaccio began to cook not so long ago, in 1950 the dish was prepared by chef Giuseppe Cipriani for his friend Amalia Nani Mocenigo, whom doctors forbade to eat cooked meat, and a devoted friend found a way out of this situation. The snack was named after the artist Vittore Carpaccio, whose exhibition of works was held at that time in Venice. The sight of raw beef reminded Cipriani of the rich colors of the paintings of the painter, who preferred burgundy shades. The taste of the dish fell on the visitors of the cafe to taste and its popularity is only growing, for Italy carpaccio has become a traditional cold snack. Various versions of meat, fish, seafood, as well as vegetables and fruits are used as the "object" of cutting. They are served with corresponding sauces. It should be said that in modern Italian cuisine, raw beef is often replaced by cured or smoked versions of the product, this is an acceptable option for the especially careful. It is recommended to cook carpaccio immediately before eating. Cooking time is indicated taking into account the time for freezing meat.

How to make beef carpaccio at home? Prepare the products. Approach the choice of meat very responsibly. Take only the fresh tenderloin or flesh of the young animal's beef, soft, tender and a must from a proven butcher. Wash the meat and dry with paper towels.

Carefully clean the selected piece from the white film. A piece of 60-80 grams is enough for one portion of carapaccio.

Then wrap the prepared piece tightly with cling film and put it in the freezer so that it is easier to cut it later. Depending on the size and shape of the piece, it will freeze in 1. 5- 2 hours.

Cut the lightly frozen meat into 2mm slices, use a well-sharpened knife to cut. Slices should be very thin, translucent.

Spread the slices on a flat surface on a food film or bag in one layer. If you cook a lot of portions, then you can make several layers by putting film between them. Put this blank in the freezer before serving. They thaw instantly at room temperature.

Prepare a classic dressing and accompaniment to serve. How to make a gas station? Pour a couple of tablespoons of cold-pressed olive oil into a small pialka, squeeze a little lemon juice, add a pinch of salt (sea can) and a mixture of peppers to taste, mix everything. Finely chop the almonds, but not into dust. Thinly chop the cured tomato, adjust the parmesan with slices or rub as you like.

Spread thin slices of meat in an even layer on a dish to serve. Brush the carpaccio with a dressing, it is more convenient to make it with a culinary brush so that each piece is properly moistened and parinated.

Sprinkle crushed nuts and slices of cured tomatoes on top of the meat. Toss the salad or salad mixture with the rest of the dressing and slide over the meat. Add Parmesan. Serve the carpaccio immediately until the meat has reached room temperature. Enjoy your meal!