In modern cooking, there are many meat appetizers, among which beef carpaccio takes a special place of honor. This wonderful dish was invented relatively recently, but has already managed to win the hearts and stomachs of meat-eaters around the world. Like most dishes, carpaccio has many different preparation variations. They began to make it not only from meat, but also from seafood. There are also original recipes for vegetarians from fruits, vegetables and mushrooms. But key moment remains the same in all cooking schemes - this is cutting raw ingredients into thin, almost transparent slices.

Now we will look step by step and with photos how to prepare carpaccio in its original and most popular form, namely from beef. It is worth noting that the calorie content of the dish is very low (slightly more than 100 Kcal per 100 g of product). At the same time, it contains a large number of squirrel.

Classic Carpaccio recipe

Before preparing Carpaccio, you need to be especially careful when choosing meat, because it will be served raw without any additional processing. Therefore, you need to purchase this product only in the freshest condition and in trusted places.

The following products will be required:

• One lemon;
• Beef tenderloin – half a kilo;
• Parmesan and arugula - 100 g each;
• Sesame seeds – 2 small spoons;
• Olive oil – 2 tablespoons;
• Salt and spices for meat - to taste.

Cooking instructions are as follows:

1. Generously rub the tenderloin, washed under a cold stream and well dried, with salt and spices, wrap it in cling film and place it in the freezer for 40 minutes;
2. Cut the cheese into thin slices;
3. Soak the arugula in a container with cool water for 5 minutes, then distribute it on napkins to dry;
4. We take out the slightly frozen meat, immediately cut it into thin slices with a slicer or a sharp knife, sprinkle it first with lemon juice, then with olive oil, wrap the pieces in film and send them into the cold for another half an hour;
5. Serve the appetizer on a flat dish, placing arugula and slices of cheese in the center, sprinkle with sesame seeds.

Smoked beef carpaccio

Smoked meat will be much easier to cut into thin slices, and its taste will be simply excellent. To do this, it is better to choose a piece of young fresh beef and smoke it yourself. But you can also take an already smoked product.

For cooking you will need:

• Parmesan cheese – 100 g;
• Juice of one lemon;
• Half a kilo of beef (can be prepared smoked);
• Homemade mustard - one and a half large spoons;
• Olive oil and natural honey – 2 teaspoons each.

The cooking process is as follows:

1. Free the chilled meat from the film, rinse it with cold water and place it on a towel to dry;
2. We place the workpiece in the smokehouse, set the temperature to 30 degrees and smoke until done. If you already have ready-made smoked meat, then skip these steps;
3. Wrap the beef tightly in foil and put it in the freezer for 40 minutes. She should freeze a little. This will help make the cutting process easier;
4. In a deep bowl, combine olive oil, mustard, freshly squeezed lemon juice and liquid honey. Mix the ingredients until smooth;
5. Cut the frozen meat into thin slices, place it on a flat plate and sprinkle grated Parmesan cheese on top. Place a bowl of sauce next to it;
6. This one is amazing delicious snack goes well with mushrooms or grilled vegetables.

Roasted beef carpaccio

This interesting recipe Beef carpaccio involves preparing a dish of meat lightly fried on a special grill pan. The most important thing is to correctly calculate the frying time and not overcook the main ingredient, otherwise the appetizer will not work.

You will need:

• Hard cheese – 150 g;
• Beef tenderloin – 400 g;
• Lemon juice – 2 large spoons;
• Butter – 100 g;
• Green salad – 50 g;
• Olive oil – a small spoon;

Let's start cooking:

1. We wash the meat piece, remove the veins, and dry it;
2. Place butter on a grill pan and melt it;
3. Add the meat and fry it a little on each side for a couple of minutes. This must be done so that the tenderloin better absorbs the marinade and acquires a beautiful edging around the edges;
4. We place the fried workpiece in a food bag, trying to leave as little air in it as possible, and put it in the freezer overnight;
5. In the morning, grate the cheese, wash and dry the lettuce leaves;
6. Chop the meat into thin slices using a slicer or a sharp knife, pour in lemon juice and olive oil. Decorate with torn lettuce leaves.

Carpaccio of marbled beef with raspberry-lemon sauce

This is a real delicacy for true connoisseurs of gourmet snacks. To prepare this beef carpaccio at home, you need to choose the freshest young veal. Only then will you get the right gourmet dish.

To do this you need:

• One baguette;
• Half a kilo of young marbled beef;
• Half a glass olive oil;
• Raspberries and arugula - 80 g each;
• A couple of pinches of sea salt;
• Large spoon of lemon juice;
• Pesto sauce – 4 small spoons;
• Balsamic cream - 4 large spoons.

Cooking diagram:

1. Freeze the baguette a little, then slice it thinly, place it on a baking sheet and dry it in the oven for 25 minutes at 120 degrees;
2. We wash the meat, cut off the veins and membranes, dry it with a paper towel and cut it into thin slices exactly across the fibers. Then place the resulting slices in a thin cellophane bag and roll out with a rolling pin until translucent;
3. Place salt, raspberries, lemon juice and olive oil in a blender bowl and blend everything. Leave a few raspberries for decoration;
4. Let's move on to the beautiful table setting. Using a pastry brush, apply a strip of balsamic cream to the plate. We place meat slices on it;
5. Combine washed and dried arugula with pesto sauce;
6. Pour lemon-raspberry sauce over the beef, pepper and add salt to taste. Top with arugula and a few raspberries;
7. Before eating the dish, add a toasted baguette to it. The result is an incredibly tasty meat appetizer and serving, just like in a restaurant.

Classic beef carpaccio recipe from Giuseppe Cipriane

Finally, the original version of carpaccio, in which it was invented in Italy half a century ago.

Ingredients:

• Fresh beef tenderloin – 200 g;
• A tablespoon of cream;
• Homemade mayonnaise – 50 g;
• A few drops each of Worcestershire and Tabasco sauce;
• A small spoon of lemon juice.

1. Wrap the meat, cleared of films and veins, in cling film and place it in the freezer for a couple of hours, then take it out and cut it into thin slices across the grain;
2. Prepare the sauce from the remaining ingredients by mixing them and adding salt to taste. Pour the resulting dressing generously and evenly over the beef;
3. When serving, the appetizer is decorated with arugula, tomatoes, Parmesan or capers.

Video: Beef carpaccio recipe from Ilya Lazerson

Beef carpaccio recipe is becoming increasingly popular - restaurant dishes have long been a part of home cooking. The famous snack from raw meat or fish came to us from Italy and took root in Russia, as it resembles traditional stroganina. The main ingredient is the freshest tenderloin or smoked meat. These should be as thin and even slices as possible. They are lightly marinated and served. Despite the fact that carpaccio belongs to haute cuisine, with 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 delicious and healthy dish– fresh beef. It is better to purchase meat on the market from trusted sellers. You should cook it the same day so you don't have to defrost the fillets.

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;
• hard cheese – 0.1 kg;
• arugula – 0.1 kg;
• premium vegetable oil;
• sesame, salt, pepper, spices.

Cooking procedure

Beef tenderloin must be washed very well cold water and dry with a cotton cloth or paper towel. Be careful not to leave paper fibers on the fillets. Then just follow the recipe:

1. Mix spices in a bowl. They usually include individual set, which depends on personal preference. You can use the ready-made Khmeli Suneli set as a basis.
2. Rub the beef fillet with seasoning on all sides.
3. Wrap the finished piece in cling film and place in the freezer for 40 minutes.
4. During this time, cut the hard cheese into thin slices.
5. Arugula must be soaked in cold water for 5 minutes.
6. Then, the water needs to be drained and the greens dried by placing them on a napkin.
7. It's time to take the meat out and cut it into thin slices.
8. Sprinkle the tenderloin with squeezed lemon juice and brush vegetable oil.
9. The prepared slices are covered with film and placed in the freezer again for 30 minutes.
10. After half an hour, take out the meat and carefully place it on a large serving plate.
11. Place the sauce boat, herbs and sliced ​​cheese in the center of the dish.
12. Sprinkle with sesame seeds. For a more subtle taste, the seeds should be lightly fried beforehand.

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 health - especially for those who are doing 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 piece; ·
• Refined olive or sunflower oil;
• Linden or flower honey – 2 teaspoons;
• Seasonings or pepper.

Cooking procedure

If you have a home smokehouse, then it is better to smoke beef at home. In other cases, buy freshly smoked beef tenderloin in a store or market, cut off all the 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 beef for at least 45 minutes. The piece will retain its shape and help cut the meat more thinly and accurately.
3. In a bowl, mix oil, mustard, honey and lemon juice.
4. Grate Parmesan or any type of hard cheese into large pieces.
5. Remove the meat and cut into thin pieces.
6. Place the finished slices on a flat serving plate.
7. Mustard-lemon sauce is placed in the center, and the slices are sprinkled with grated cheese.

All is ready!

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

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

Bon appetit and don't be afraid to experiment!

Beef carpaccio is very interesting dish, it attracts gourmets not only with its exquisite taste, but also with its history. The classic Italian appetizer is made from raw, tender, tender beef. 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, Italian Giuseppe Cipriane served carpaccio for Countess Amalia Nani Mocenigo, who had a problem - her body did not accept or tolerate cooked meat. The efforts of the Venetian chef from Harry's Bar were appreciated, and the recipe immediately spread around the world and gained unprecedented fame.

Beef carpaccio with arugula and parmesan

Well, let's risk repeating this in our 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 vinaigrette-type dressing; it harmonizes perfectly with raw meat.

Easy

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.

Preparation

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

Wrap the prepared piece tightly cling film and place 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 kitchen whisk, let it brew for an hour.

Wash the arugula and cut the Parmesan cheese with a slicer. In many recipes you can find a “pillow” of lettuce, but it’s the bitterness of arugula that goes perfectly with meat.

Remove the chilled meat from the freezer, cut into thin pieces (the knife must be well sharpened). If the cut is large, you can beat each piece with a kitchen hammer. Don’t 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 then be stored in the refrigerator.

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

The final touch is to decorate the carpaccio with arugula and Parmesan, and add salt to the meat if necessary. Red table wine, cognac and other strong drinks go very well with this appetizer. Remember that the value of the dish is in the thrill, so evaluate the upcoming risks yourself.

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

Beef carpaccio with pesto sauce

If you prepare carpaccio in your kitchen according to this recipe, rest assured that your household will think that the dish was ordered from a good restaurant. Although the cooking technology is very simple. Sun-dried tomatoes and Italian Pesto sauce will give it especially noble flavor notes. classic composition which includes cheese, pine nuts, olive oil and a large amount 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 each for decoration.

Preparation

1. Wash the meat, dry it and cut into thin slices. To make this more convenient, first wrap it in cling film and place it in the freezer for 1.5-2 hours. The ideal option would be to use a slicer 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 received the so-called marinade.
3. Grease a flat dish generously with pesto sauce. Lay the meat slices overlapping on top and generously coat them with marinade using a pastry brush.
4. Cut the sun-dried tomatoes into thin strips.
5. Wash, dry and finely tear 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 chopped tomatoes, spinach and arugula on top of the meat.
7. When serving, you can sprinkle with grated Parmesan cheese if you wish.

Beef carpaccio with capers

Capers, aromatic herbs and spices will add new flavors to the beef appetizer. If you are a supporter of this method of preparing 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 mixture – ? tsp;
• dried basil and rosemary - according to? tsp;
• capers – 50 g;
• hard Parmesan cheese – 50 g;
• arugula – 4-5 sprigs for decoration;
• pink pepper – 15 g;
• olive oil – 2 tbsp. l.;
• rose wine vinegar – 1 tsp;
• salt and ground black pepper - to your taste.

Preparation

1. Wash the meat and dry it with paper towels.
2. Pour salt, a mixture of peppers, basil with rosemary and ground red paprika into a bowl. Mix all the spices well together.
3. Roll the beef piece in the resulting mixture 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 has passed, remove the beef, unwrap it and cut into thin slices. Cut the cheese into slices of the same thickness.
5. Wash and dry the arugula.
6. Take a large flat dish and place the meat pieces on it, overlapping 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 ground black pepper. Pour the mixture over the carpaccio.
8. This dish is served immediately after preparation. As a last resort, if you are expecting guests to arrive and have made carpaccio in advance, you can cover it with cling film on top and put it in the refrigerator, but for no more than 1 hour. You can’t cook it longer, otherwise the meat will begin to weather and will no longer have a presentable appearance.

Beef carpaccio with soy sauce

Another option for preparing carpaccio is with soy sauce. Due to the fact that this dressing itself is quite salty, this recipe no salt is used. But if you find just the sauce insufficient, you can lightly salt the meat at the marinating stage in olive oil.

Ingredients

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

Preparation

1. Rinse the meat thoroughly, dry it and place it in the freezer for a short time. As soon as it starts to be set by frost, you can take it out and cut it. Using a sharp knife, cut the beef into thin slices (they should be almost transparent).
2. Spread a couple of layers of cling film on the work surface of the table, place the meat pieces on top at a distance from each other and evenly pour a thin stream of olive oil over them (use half the specified amount). Cover the top with another layer of film, press tightly and leave in this state for 25-30 minutes, the meat should marinate.
3. During this time, prepare the decorations for the carpaccio. Rinse the bunch of watercress and dry it slightly. You only need top part, tear it by hand. Remember that fresh greens do not like the touch of metal, so it is so important not to use a knife, but to chop them with your hands.
4. Unfold the cling film over the beef. Take a large flat dish and place the meat slices on it. Now try to evenly distribute the balsamic vinegar on top of the meat, then the remaining olive oil and soy sauce. Season with ground black pepper to your taste.
5. Place watercress greens 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 it as a bed. In the classic Italian version, arugula is used, but it has a specific taste and aroma. This greenery has a lot of fans all over the world, but there are also those who cannot stand arugula. Therefore, you can use absolutely any lettuce leaves as a pillow for meat.

Simplicity, originality and excellent taste are three criteria that literally force the hostess to choose a particular dish. Carpaccio certainly meets all the requirements. This is a traditional Italian cut, seasoned with additional ingredients to enhance the flavor. Do you want to know the recipe for making the famous snack at home? Then you are welcome to our article.

Carpaccio is an Italian appetizer that is originally very thinly sliced ​​raw beef, drizzled with olive oil and lemon juice and garnished with capers and onions.

Historical reference

The dish owes its name to its inventor Giuseppe Cipriani, who one fine day in 1950 made sliced ​​raw meat for his friend Amalia Nani Mocenigo. The doctors forbade the poor woman from eating boiled meat, and a devoted comrade found a way out of this situation.

The snack was named after the artist Vittore Carpaccio. The sight of raw beef reminded Cipriani of the rich colors of the painter’s paintings, an exhibition of whose works was taking place at that time in.

The innovation of the owner and, part-time, chef of the Venetian cafe Harry’s Bar was to the taste of his visitors. Since then, the popularity of carpaccio has only grown upward.

Currently the dish has big number species. The “object” of cutting is various varieties of meat, fish, seafood, as well as vegetables and fruits. They are served with appropriate sauces.

As a rule, carpaccio is accompanied by a cushion of greenery. The most common options are arugula, radicchio and watercress.
One of the key components classic snack is a lemon. Its juice is mixed with mayonnaise. This combination perfectly flavors the meat.

The flakes have become synonymous with carpaccio throughout the world. Cheese notes not only enrich the taste of meat, but also highlight its best nuances.

The most unusual variety of carpaccio is called Octopus. This is not actually a raw dish. Octopus meat is boiled until tender and cut into thin slices. Before serving, it is seasoned with vegetable oil, lemon, salt and herbs.
The most expensive and a sophisticated option The cut is carpaccio with white truffle. The thinnest slices of beef are complemented with Parmesan flakes and mushroom fragments.

Beef recipe

Beef carpaccio remains a popular classic in the appetizer world to this day. It is ideal for a variety of serving options. IN summer time it is eaten as a main dish accompanied by bread. During the winter months it is used as an antipasto or main course.

So, to prepare carpaccio you will need:

• Beef – 400 g;
• Hard cheese flakes – 100 g;
• Arugula – 100 g;
• Lemon juice – 70 g;
• Olive oil – 100 ml;
• Black pepper and salt to taste.

To create a classic cut best view beef is considered a fillet or tenderloin. Only fresh meat is used, not defrosted.

All products are in stock, let's start cooking. First of all, we conjure over the sauce. To do this, strain freshly squeezed lemon juice and mix with olive oil, salt and pepper. We transform the resulting emulsion into a homogeneous mass using a whisk.

Distribute the arugula evenly across the serving dish. Cut the meat using a slicer or a very sharp knife into slices about 2 mm thick.

Place the pieces of beef on the greens, sprinkle with hard cheese flakes and pour over the sauce. In order for the meat to be saturated with the accompanying aromas, we remove it to marinate in the refrigerator for 10 minutes. Decorate the Italian delicacy with a slice of lemon and serve.

It is worth noting that in modern Italian cuisine raw beef often replaced with dried or smoked versions of the product.
It is recommended to cook carpaccio immediately before eating. Maximum term storage no more than 12 hours.

Chicken recipe

Contrary to historical classics, today cost-effective dishes are gaining more and more popularity. Thus, more expensive beef is being replaced from the table by chicken. The data that in Russia chicken meat is in first place in the consumption rating proves the boundless love for this product.

Based on the preferences of housewives, we present to your attention two options for chicken carpaccio.

From raw chicken breast

True carpaccio always consists of raw ingredients. To prepare it you need:

• Chicken breast – 800 g;
• Soy sauce – 4 tbsp. spoons;
• Lemon – 2 pcs.;
• Green onions, basil, salt and pepper to taste.

Remember that when buying chicken for making carpaccio, you should check the veterinary certificate for the product in order to avoid infection with pathogens of dangerous diseases.

First, wrap the chicken breasts in foil or baking paper and place in the freezer for one hour. This superficial freezing of meat allows the knife to move easily. Take the fillet out of the refrigerator and cut into thin slices 2 mm thick.
Mix freshly squeezed lemon juice with olive oil, salt, coarsely ground pepper, green onions and basil. Add soy sauce and beat the emulsion with a whisk.

Pour the sauce onto the previously laid out dish chicken breast and put everything back in the freezer for 30 minutes.
A quarter of an hour before serving, remove the product from the refrigerator. Garnish with fresh basil leaves and lemon slices. Sour taste citrus and delicacy chicken meat create a unique feeling of tenderness.

Boiled chicken breast

Not every gourmet will dare to try raw meat due to the huge number of infections that exist today. But for this case, cutting recipes from thermally processed products have been invented.

Our carpaccio “for the cautious” is just an example of the golden mean in preparing the famous delicacy. For it we will need:

• Chicken breast – 600 g;
• Carrots – 2 pcs.;
• Honey – 1 tbsp. spoon;
• Cloves – 2 pcs.;
• Celery – 2 pcs.;
• Thyme – 1 bunch;
• White wine – 600 ml;
• Apple cider vinegar – 60 ml;
• Olive oil – 60 ml;
• Onion – 1 pc.;
• Ginger root – 50 g;
• Dill seeds - a pinch;
• Salt and black peppercorns to taste.

Boil the chicken breast. To do this, pour 2 liters cold water 1 celery, 1 coarsely chopped carrot, ½ onion half rings, 1 sprig of cloves, a bunch of thyme tied with twine (keep a couple of sprigs for the sauce), 200 ml of white wine and a few peppercorns. Bring everything to a boil, add salt and dip the fillets in the brine. Cook for another 7-8 minutes, turn off the heat and let the meat cool in the broth.

Chop and lightly fry the remaining carrots, celery, thyme sprigs and onions in a non-stick frying pan without adding oil. In a saucepan, combine 400 ml of wine, vinegar, honey, peeled and thinly sliced ​​ginger root, dill seeds, cloves and 5-6 black peppercorns. Cook over moderate heat until about ¼ of the liquid has evaporated. Then turn off the heat, add salt, filter the sauce through a sieve and let cool.

To the sauce room temperature add olive oil and whisk everything with a whisk. Cut the fillet into thin slices (2-3 mm), place on a dish, fill with marinade and, if desired, decorate with carrots cut into strips.

Salmon recipe

Great alternative cold cuts- salmon carpaccio. This is a great idea for a quick and healthy dish for the holiday table.
The fish appetizer with Citronette sauce perfectly combines the amazing aroma of citrus fruits with the unique tenderness of salmon. To prepare it you need the following ingredients:

• Salmon fillet – 300 g;
• Olive oil – 6 tbsp. spoon;
• Lemon juice – 2 tbsp. spoons;
• Orange juice – 2 tbsp. spoons;
• Honey – 1 tbsp. spoon;
• Salt to taste;
• Basil.

Choosing quality fish is not an easy task. Remember that there should be no bruises on the salmon scales. Fresh meat is elastic and firm, the color is pink or pale orange. The eyes of a good fish are light with dark pupils. And finally, it smells pleasantly of sea water.

At the first stage, we first wash the salmon fillet and dry it on paper towels. Cut into thin slices without skin using a sharp knife. Place the fish on a serving platter.

For the Citronette sauce, combine freshly squeezed orange and lemon juice in a bowl. Dissolve honey in it and add salt to taste. Add olive oil and whisk into an emulsion. Finally add chopped basil.

Pour the prepared sauce over the salmon fillet and place in the refrigerator for 1 hour to marinate. You can drain off any excess Citronette before serving.

Calorie content and benefits

Classic beef carpaccio is a dish whose calorie content is determined by energy value main component. Although the amount of added oil also plays a role. On average, the calorie content of beef cuts is 150-200 kcal per 100 g and is as follows:

• Proteins – 71%;
• Fats – 28%;
• Carbohydrates – 1%.

Fatty acids in carpaccio are mainly monounsaturated. Cholesterol is present in sufficient quantities (30.6 mg). Therefore, people who have problems with excess weight, as well as cardiovascular diseases, you should consult your doctor about its use.

Carpaccio is rich in proteins with high biological value. This fact makes it an excellent food for athletes during intense training.

Among the mineral salts in beef, iron and potassium predominate. The first component promotes proper hematopoiesis, the second normalizes heart function.

Since carpaccio is not heat treated, all the vitamins present in the meat are retained:

• PP or niacin (5.58 mg) regulates redox processes in the body and is responsible for metabolic rate.
• C or ascorbic acid(9.15 mg) has a powerful antioxidant effect.
• E or tocopherol (1.36 mg) stimulates the immune system and is involved in the synthesis of hormones.

The article is over, which means that you now have several recipes for incredible dishes for festive table. Cook calmly, love openly, travel with an Italian accent and remember: “He who doesn’t take risks, doesn’t eat carpaccio!”

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In theory, this is a fairly simple recipe that is definitely worth trying at home. Thinly cut pieces (slices) of raw meat, seasoned with olive oil and lemon juice - what could be simpler? Beef Carpaccio is a restaurant dish with Italian history. It is named after the artist Vittore Carpaccio. Admired by his picturesque paintings with a predominance of red and white shades, restaurateur Giuseppe Cipriani came up with such a presentation especially for one countess, who was forbidden by doctors to eat “ready-made” meat. For more than 60 years, it has been served in the best restaurants in the world as cold snack. We'll tell you how to prepare it.

Preparation for cooking:

The secret to the thinnest, parchment-like slicing of carpaccio is freezing. It is much easier to cut carpaccio on a slicer when the meat is still slightly frozen. Wrap the tenderloin or rump meat in plastic wrap and place in the freezer for an hour.

Hand-cut pieces are slightly thicker. To make them melt in your mouth, wrap them in film and then roll them out with a rolling pin or lightly beat them with the flat side of a hammer. There is no need to worry about the dangers of raw meat: Primebeef beef is safe. For those who like beef rare and not raw, there is always the option of quickly frying the meat in a hot frying pan and then cutting it like carpaccio.

Preparation:

1. Slice the beef into thin slices and place in a single layer on a large serving platter. Drizzle with olive oil and season with salt and pepper.
2. Cover with cling film and refrigerate while preparing the sauce.
3. First, rinse the capers in running water to remove excess salt.
4. Place the egg yolks, a little salt, mustard and lemon juice in a blender, then pour in enough olive oil to make a light emulsion. You will need 75-100 ml of oil.
5. In the center meat dish add a handful of arugula, pour over the sauce and arrange the capers.
6. Best served immediately.

Bon appetit!