You are crazy for Carpaccio?
Carpaccio was the first time in Harry's Bar in Venice in 1950 served. For purposes of their Comtess doctor had forbidden her to eat cooked meat, chef and owner Giuseppe Cipriani poured vinaigrette on paper thin slices of raw meat and named his creation after Vittore Carpaccio, Viennese painter of the 15th Century. The artist Carpaccio, who is most remembered for a series of paintings of Saint Ursula, was apparently liked the color red. The leader lookedhis plate of raw meat and I saw red and carpaccio came anyway.
This dish can be created in Italy, but the French have adopted the idea and ran with it. In those days, you will find many different recipes for carpaccio in France, all with thin slices of food.
Here are three curves on the charming French original carpaccio. In preparation for pleasure, note the following points:
Use only fresh ingredients. This is particularlygoes for the carpaccio of duck, where the only meat "cooked" in lime juice.
You must have a long and very sharp knife to prepare them. This is the only way to cut paper thin slices of almost characterizing a carpaccio be obtained.
While some purists say it changes the taste, try to freeze the meat for about an hour before slicing. This makes it easier to cut thin slices of entry.
Carpaccio de Magret de Canard
Duck Carpaccio
1 large pineapple duck breast 2:01,diced half cabbage, sliced 2 limes, juice cup walnut or hazelnut oil 04:01 salt and pepper
Cut the duck breast very thin. Arrange in a shallow dish, without overlap. Pour the juice of one lime and 2 tablespoons of oil. Refrigerate to marinate for 20 minutes. In a bowl combine the cabbage and pineapple with the rest of lime juice and oil. Season with salt and pepper. Place the duck with the salad on plates and serve immediately. Serves4
Carpaccio de légumes au Sesame
marinated vegetables with sesame sauce
1 tomato half business half yellow pepper green pepper 2 large mushrooms 1 / 2 cucumber 1 small fennel bulb, two outer leaves removed, the juice of half a lemon, 3 tablespoons sesame oil 2 tablespoons sesame seeds cumin 1 tablespoon (optional) Salt and pepper
Cut the tomatoes, peppers, mushrooms, cucumbers and fennel as thinly as possible. Put the mushrooms give some flavor in a salad bowl andwith lemon juice. Add the other vegetables and sesame oil. Toss gently and season to taste with salt and pepper.
Place the salad on plates and sprinkle with sesame seeds and cumin.
Serves 4.
Carpaccio of salmon you
Salmon carpaccio
2 cucumbers, peeled and the thinnest possible slices 8 ounces sliced smoked salmon, cut into thin strips Juice of 1 lemon, 1 tablespoon chopped fresh dill 1 / 2 tablespoons olive oil 2 tbsp balsamic vinegarVinegar 1 tablespoon mustard, salt and pepper French
Attractively arrange the cucumber slices on four salad plates. In a large bowl, salmon slices with lemon juice and dill. Prepare a vinaigrette with olive oil, vinegar, mustard, spices, salt and pepper to taste. Drizzle over cucumbers. Place the salmon on top of cucumbers. Serve immediately or in the refrigerator for a few minutes. 4 servings.
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