Welcome to Paulina Kitchen ladies and gentlemen. Today we have a talk and it is about carpaccio . While summer was already gone, the reality is that there are still hot days left even if we are already in autumn and that is why we can give ourselves the taste of savoring this delight.
The veal carpaccio with Parmesan is emblematic of Italian gastronomy. We will also see some other options with the same method of elaboration.
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The original and Italian veal carpaccio with Parmesano Why is it called that?
In the 50s, chef Giuseppe Cipriani de Harry 'S Bar located in Venice, created this recipe for Countess Amalia Nani Monicago to which doctors had suggested eating raw meat for a health issue. The name of this dish is a tribute to Vitore Carpaccio , an Venetian artist, of whom the chef was admirer.
The fact is that Cipriani created a recipe with few ingredients and the characteristic colors of Carpaccio's work: red and yellow. For this I use veal meat and Parmesan cheese.
What are the characteristics of the veal carpaccio?
This dish has very thin sheets of raw vaccine meat . The meat must have that minimum thickness so that it is more pleasant when taste and so that it can better absorb the dressing. What is usually done is to cut it into very thin sheets and then pour it.
Although it was originally performed with ox meat, it was then replaced by veal meat privileging the lean cuts. The most used cut is the spine for its smooth and flavor texture. Carpaccio is also mainly used as an appetizer.
It is recommended to use within 24 hours made only if it was fully preserved especially in the case of those made with meats without any treatment.
Benefits of consuming meat carpaccio
- Carpaccio is a dish closest to heat, freshness and simplicity. Because it is not in contact with any heat source, each ingredient keeps its nutritional characteristics of origin intact.
- It provides greater feeling of satiety because being a raw food you should chew more.
Original Recipe of veal carpaccio with Parmesano
- Yields: 4 portions.
- Preparation time : 45 minutes.
Ingredients
- 400 gr of loin or any lean cutting of veal.
- 2 lemons juice.
- 50 gr of arugula.
- 100 gr of Parmesan cheese.
- Salt and pepper to taste.
- Extra virgin olive oil c/n.
Step by step elaboration
- Wrap the veal cut with transparent film and put for 1 hour in the refrigerator. It must be solid and firm but not frozen.
- Once removed from the refrigerator, cut sheets as thin as possible.
- In each individual dish or tray in which the carpaccio will be presented, sprinkle with a splash of extra virgin olive oil.
- Accommodate the sheets and accommodate them forming a fine layer barely mounted on top of the others (if any of the sheets were thicker than desired can be crushed a bit to accommodate it).
- Salpimentar the preparation at ease without exceeding.
- Spray with lemon juice above meat sheets.
- Let macerate 5 minutes for lemon to soften flavors and soften the meat. While washing the arugula and drying it well. You should not have almost any water or moisture so as not to ruin the preparation.
- Put the arugula in a bowl, salt and sprinkle with a splash of extra virgin olive oil.
- Mount arugula bunches in the center of the preparation and crown with the grated or laminated parmesan. Finish the dish with a splash of olive oil especially carpaccio.
- You can also add caps, mustard in grains, outbreaks, etc. It will depend on the taste of the consumer or the consumer.
- This Mediterranean dish is ideal to accompany it with the Italian drink par excellence: the Negroni
Alternatives to the veal carpaccio
Regardless of the ingredients, carpaccio is always an easy recipe . The most important thing is to use ingredients of excellent quality and in very good condition since they will present raw. While as we have already said, the original that gives name to the recipe and therefore the most popular is the veal carpaccio , with this procedure you can perform various dishes.
The only thing that is needed is a very sharp mandolin or blade that allows us to cut the main ingredient in sheets as thin as possible .
Salmon carpaccio is another of the most chosen options . Like the veal, it is suggested to put it an hour in the freezer until it is firm but not completely frozen. Then you can do the dressing with any citrus.
Very chosen by vegetarians and vegans, carpaccio can also be fruits or vegetables . In this case it is important that the chosen ingredient has a fairly firm texture. Calabacin, firm tomatoes, mushrooms, beets, watermelon, etc. can be used.
Carpaccio is a typical plate of Italian cuisine ideal to serve as an incoming before the main dishes. It is an excellent beginning, light but full of flavor and nutrients.
