Beef carpaccio: a recipe for a classic Italian appetizer. beef carpaccio recipe

Cold appetizer carpaccio - a traditional dish Italy, which is 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 meat that had undergone heat treatment.

The exquisite taste of the dish attracts gourmets. It is prepared from fresh beef tenderloin which is cut into thin slices.

Carpaccio is served in restaurants with sauces.

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

Classic beef carpaccio

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

Ingredients:

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

Cooking:

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

If necessary, beat off the sliced \u200b\u200bpieces with a hammer, covering with a film. This will make the slices transparent.

Marbled beef carpaccio

This appetizer is perfect for festive table. Preparing the carpaccio marbled beef 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 tbsp pesto sauce.

Ingredients:

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

Refueling:

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

Cooking:

Combine dressing ingredients and coat meat on each side.
Wrap the cut in cling film and leave for 5 hours in the freezer.
Rinse and dry the lettuce leaves, tear them with your hands and put them in the middle of the dish.
Thinly slice the frozen meat, lay the slices around the salad.
Finely chop the gherkins and put on the meat, sprinkle with capers and pepper.
Combine pink vinegar with oil and pour over the carpaccio, add a little pepper and salt.
Sprinkle cheese flakes on top.

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

Cooking takes 25 minutes.

Ingredients:

130 gr. mushrooms;
250 gr. clippings;
a bunch of lettuce;
olive oil. - 3 tbsp. spoons;
2 tbsp. l. lemon juice;
0.5 st. spoons of black pepper.

Cooking:

Freeze the meat for 1 hour and slice thinly.
Rinse and tear the leaves with your hands, put on a plate. Lay the beef around.
Mushrooms cut into slices and put on the leaves and meat.
Combine oil, lemon juice and pepper, salt. Pour dressing over carpaccio.
Making beef carpaccio at home is easy. The main thing is to observe the nuances and proportions.

You won’t surprise anyone with the overseas word “carpaccio” these days - since the Venetian restaurateur Giuseppe Cipriani invented this method 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. The powerful meaty taste of carpaccio, seasoned with a spicy dressing, is equally liked by both the stronger 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 for a small amount 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. While carpaccio is often prepared this way these days, half the restaurants will serve it to you completely raw, with no dark rim to indicate 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 only the carpaccio served with classic recipe sauce, mayonnaise, lemon juice, horseradish and milk.

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!

Meat carpaccio - traditional cold appetizer Italy, in which the thinnest pieces of beef tenderloin are served raw, seasoned with lemon juice and olive oil.

How to make classic beef carpaccio?

The classic beef carpaccio is a great start to any meal, because it is light and tender snack literally melts in your mouth, and crispy arugula and grated Parmesan petals only complement the taste of fresh meat.

Ingredients:

beef fillet- 250 g;
olive oil - 2 tbsp. spoons;
Parmesan cheese - 40 g;
arugula - 1 bunch;
lemon - 1 pc.;
large sea salt, pepper - to taste.

Cooking

Before cooking beef carpaccio, fresh tenderloin is washed, dried and cleaned of fat. We wrap clean meat with cling film and send it to the freezer for 30 minutes (freezing the meat provides ease with thin cutting, which is a must when preparing carpaccio).

Next, cut the beef as thinly as possible and spread it between sheets of cling film, previously poured with olive oil. Carefully beat the meat until translucent and spread on a flat serving dish. Put a handful of arugula in the center of the carpaccio, sprinkle the dish with coarse salt and pepper, grated Parmesan, pour over with lemon juice and olive oil.

Beef carpaccio - recipe

If you have never tried carpaccio, then this recipe is for you, because in it at first, the unusual taste of raw meat is smoothed out with a light frying.

Ingredients:

beef - 500 g;
fresh thyme - 2 sprigs;
Parmesan cheese - 100 g;
peanuts - a handful;
salt, pepper - to taste;
balsamic vinegar- 2 tbsp. spoons;
olive oil.

Cooking

Sprinkle a good pinch of salt, pepper and chopped thyme on a cutting board. Roll the beef fillet greased with olive oil in a mixture of spices and immediately put it in a hot frying pan. Fry the meat for 1 minute so that it grabs on all sides, and then immediately put it on a cutting board and cut into thin slices.

Place the pieces of beef on a serving dish, sprinkle with grated Parmesan and chopped peanuts, and before serving, drizzle with olive oil and balsamic vinegar.

Meat carpaccio with mint dressing

Ingredients:

beef tenderloin - 200 g;
chili pepper - 1 pc.;
garlic - 1 clove;
mint - 3 sprigs;
lime juice - 80 ml;
soy sauce- 30 ml;
honey - 80 ml;
arugula - 1 bunch;
goat cheese- 100 g.

Cooking

Pre-frozen beef tenderloin cut into thin slices and put on a serving dish. In a small bowl, mix finely chopped chili (without seeds), crushed garlic, chopped mint, lime juice, soy sauce and honey. Drizzle the dressing over the beef pieces. We decorate the dish with a handful of fresh arugula and pieces of goat cheese.

Ingredients:

Cooking

Lightly freeze the beef tenderloin and cut into thin slices. Do it in a small bowl homemade mayonnaise, thoroughly whisking the Dijon mustard, olive oil and balsamic vinegar with salt and pepper. We supplement the mayonnaise with chopped parsley and pour over the slices of carpaccio laid out on a serving dish. We decorate ready meal Parmesan and watercress. Bon appetit!

In modern cooking, there are many meat appetizers, among which beef carpaccio occupies 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 cooking options. It began to be made not only from meat, but also from seafood. There are also original recipes for vegetarians from fruits, vegetables and mushrooms. But the key point in all cooking schemes remains the same - this is slicing raw ingredients thin, almost transparent slices.

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

Classic Carpaccio Recipe

Before cooking Carpaccio, you need to be very careful with the choice of meat, because it will be served raw without any additional processing. Therefore, you need to purchase this product only exclusively in the freshest condition and in proven places.

You will need the following products:

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.

The cooking instructions are:

Washed under a cold stream and well-dried tenderloin, generously rub with salt and spices, wrap in cling film and place in the freezer for 40 minutes;
Cut the cheese into thin slices;
Soak the arugula in a container with cool water for 5 minutes, then distribute it on napkins to dry;
We take out the slightly frozen meat, immediately cut it into thin slices with a slicer or a sharpened knife, sprinkle first with lemon juice, then with olive oil, wrap the blanks with a film and send them to the cold for another half an hour;
Serve the appetizer on a flat dish, putting arugula greens and cheese slices 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 take already smoked product.

For cooking you will need:

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

The cooking process is:

We free the chilled meat from the film, rinse it with cold water and lay it on a towel to dry;
We place the workpiece in the smokehouse, install temperature regime at 30 degrees and smoke until cooked. If you already have smoked meat, then we skip these steps;
Wrap the beef tightly in foil and put it in the freezer for 40 minutes. She should be a little cold. This will help ease the cutting process;
In a deep bowl, combine olive oil, mustard, freshly squeezed lemon juice and liquid honey. Knead the ingredients until smooth;
Frozen meat is cut into thin slices, laid out on a flat plate and sprinkled with grated parmesan on top. Next we put a bowl with sauce;
This amazing tasty appetizer pairs well with grilled mushrooms or vegetables.

Roast beef carpaccio

This interesting recipe beef carpaccio involves cooking a dish of meat, lightly fried on a special grill pan. The most important thing is to correctly calculate the roasting time and not overexpose 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:

We wash the meat piece, get rid of the veins, dry it;
Put the oil on the grill pan and melt it;
We put the meat and fry it a little on each side for a couple of minutes. This must be done so that the tenderloin absorbs the marinade better and acquires a beautiful edging around the edges;
We place the fried billet in a food bag, trying to leave as little air as possible in it, and put it in the freezer all night;
In the morning, grate cheese on a grater, wash and dry lettuce leaves;
We chop the meat with a slicer or a sharp knife into thin slices, pour over the juice from the lemon and olive oil. Decorate with torn lettuce leaves.

Marbled beef carpaccio with raspberry-lemon sauce

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

For this you need:

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

Cooking scheme:

We freeze the baguette a little, then cut it thinly, place it on a baking sheet and dry it in the oven for 25 minutes at a temperature of 120 degrees;
We wash the meat, cut off the veins and films, dry it with a paper towel and cut into thin slices exactly across the fibers. Then place the resulting slices in a thin cellophane bag and roll with a rolling pin until translucent;
Put salt, raspberries, lemon juice and olive oil, whisk everything together. Leave a few raspberries for decoration;
Let's move on to beautiful serving. With a culinary brush, apply a strip of balsamic cream to the plate. We place meat slices on it;
Combine washed and dried arugula with pesto sauce;
Pour the lemon-raspberry sauce over the beef, pepper and salt to taste. Top with arugula greens and a few raspberries;
Before eating the dish, add a dried baguette to it. The result is incredibly delicious. meat snack and serving like in a restaurant.

Giuseppe Cipriane's Classic Beef Carpaccio Recipe

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 of Worcester and Tabasco sauces;
A small spoonful of lemon juice.

We wrap the meat, cleaned from films and veins, with cling film and place it in the freezer for a couple of hours, then we take it out and cut it into thin slices across the fibers;
From the remaining components, prepare the sauce by mixing them, add to taste. Pour the beef generously and evenly with the resulting dressing;
When serving, the appetizer is decorated with arugula, tomatoes, parmesan or capers.

Video: Recipe for beef carpaccio from Ilya Lazerson

How to cook carpaccio at home? If you are interested in making it at home, here is a recipe for beef carpaccio, the most delicious that I have ever tried.

I used to be embarrassed all the time: how it is to eat raw meat, until I understood the main principle of cooking: beef is frozen. And you and I know that both in carpaccio and in tartare, the meat must 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 laboriousness of preparation: here you don’t need to “stand by the open-hearth”, but simply prepare a piece of beef the day before, put it in the freezer overnight, and cut it and enjoy the taste the next day meat. Meat is recommended to be accompanied by 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 art. 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 fillet needs to be cleaned 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. butter from 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 made it without parsley, but with parsley it will also be green, which will give it color.

The meat is fried. And now we need the 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 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 marinates well. Do not forget to turn it over a couple of times in this sauce.

And then shift the piece of pickled meat onto 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, like in a restaurant. But if you don’t have it at home, then just take a sharp knife and may the force be in you! (Cutting is very difficult).

A little trick: if it seemed to you that the pieces were not thin enough, you can roll them out with a rolling pin by placing the chopped meat between baking paper.

Rolled or not, place the pieces on a serving dish, drizzle with olive oil, lemon juice and sprinkle with grated parmesan. You can lightly salt, but remember that there will also be salt in the parmesan. It turns out divine, forgive us vegetarians!

Presentation is a matter of fantasy. A tough classic suggests putting a “bouquet of arugula” in the center. You can lay the arugula in a thin layer under the chopped slices of meat. There is already someone on what much. I had everything very concisely: 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 have not 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, sea bream, beets and even pineapples (just cut them very thinly enough). I have already written about - also a worthwhile recipe tasty snack. And even from it turns out very, very much.

I wish you new taste discoveries and a pleasant company to inspire these discoveries!