Cooking Beef Carpaccio
In this article we will tell you the real recipe for beef carpaccio, with which you can cook this delicious dish on your own. For two servings, we will need three hundred grams of beef sirloin, twenty grams of parmesan cheese, one teaspoon of capers and a few leaves of lettuce 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 teaspoon of mustard, a little red onion. Now let's start cooking beef carpaccio. If for you the very idea that you can eat raw meat is unacceptable, then fry a whole piece of beef in a frying pan, turning it over for one minute. The meat will be taken with a small crust. Let it cool, wrap it in cling film and send to the freezer for about forty minutes. While the beef carpaccio is cooled, we sharpen the knife. It must be very sharp, so as to cut carpaccio as thin as possible.To make the pieces as thin as possible, use the following secret. Take the wax paper, between the sheets lay the cut beef and roll out with a rolling pin. Cut parmesan thin "petals" with a knife for peeling potatoes. To prepare the sauce, chop the onion finely and mix with the rest of the ingredients. With artistic negligence, lay out the meat on a plate, season it with salt, freshly ground black pepper, and sprinkle with the prepared sauce. Sprinkle with capers on top. In the middle put a handful of greens. Beef carpaccio is ready! Having tried to cook this dish according to the classic recipe, in the future you will be able to experiment and invent your own specialty sauces, as well as make carpaccio of fish or other type of meat. Bon Appetit!
How did beef carpaccio
Among the variety of classic dishes from different countries of the world, a very small amount has the exact place and date of appearance. Such recipes are mainly invented by skilled cooks and then perfected for a long time, achieving their perfection. Therefore, to create a dish that has an ideal and unique taste, sometimes it takes years.However, cooks, like artists, are also subject to the Muse. Sudden illumination can give the world a dish of the most familiar products, with new taste sensations. This story happened in Venice, which in itself is very symbolic. After all, in what other city of a true artist can Muse visit! In the fifties of the last century, Europe, torn by war, begins to gradually return to the former rhythm of life. One of these daysA visitor to the bar of the famous "Danieli" hotel, Countess Amalia Nani Mocenigo, while choosing herself a lunch, complained to the chef Giuseppe Cipriani that the doctor forbade her to eat heat-treated meat. The cook, slyly smiling, bowed, and in a few minutes a dish was served, without which not a single modern decent establishment can do. The dish invented by Cipriani is simple and not intricate, but this does not affect its taste. The name "Carpaccio", whose origins are overgrown with legends, is associated with the name of the great artist of the Renaissance. At this time in Venice just passed the exhibition of this painter. Beef delicacy has become so popular that in the future there are many variations on the theme of this dish.