How easy and simple to prepare a traditional Italian meat appetizer at home, if you want to treat your family or guests with an original dish. A dish of beef carpaccio will perfectly decorate any table.
Ingredients:
Beef pasina or entrecote – 700 grams
Cold pressed olive oil – 100 ml
Salt, freshly ground pepper – to taste
Fresh thyme – a few sprigs
Parmesan cheese – 70 grams
For the sauce:
Cold pressed olive oil – 80 ml
Lemon juice – half of lemon
Salt – 1 pinch
Grain mustard – 1 tablespoon
For the balsamic cream:
Balsamic vinegar – 100 ml
Sugar – 100 grams
History of the dish
This savory cold snack was born in distant Italy, when a local chef invented a light dish for a noblewoman who could not eat cooked meat for health reasons. The master’s recipe was ingeniously simple: he took the thinnest slices of fresh beef, added parmesan cheese, seasoned the dish with olive oil, splashed with lemon juice and sprinkled with freshly ground black pepper.
The name for the original culinary masterpiece was given by the Italian artist Vittore Carpaccio, whose bright feature was the use of red and white colors as the main ones in his works. Therefore, the author of the culinary masterpiece, without any wisecracking, decided to give his invention the painter’s name.
A lot of water has flowed and now, to create beef carpaccio, whose recipe is quite significantly modified, you can add or modify the ingredients at your discretion. Instead of beef, thinly sliced plates of seafood, fish fillets, fruits or vegetables can be used.
How to prepare beef carpaccio
How to prepare this dish everyone decides for himself – whether to stick to the traditional original recipe or to show imagination? In any case, this savory and original meat snack will always decorate any table and will be the pride of every hostess!
I will share my author’s recipe:
Carpaccio of beef at home – cooking recipe
1 Peel the beef from the membranes and veins, wash it in cold water.
2 Peel beef from skins and veins, rinse in cold water.
3 Salt and pepper the meat.
4 Add sprigs of thyme…and olive oil.
5 Marinate the meat at room temperature for 2 hours. Then wrap it in clingfilm and put it in the freezer until morning.
6 In the meantime, make the balsamic cream: pour the balsamic vinegar into a saucepan.
7 Add the granulated sugar.
8 We put it on the fire and cook until it forms a medium thread.
9 You can tell by the “lazy” bubbles on the surface.
10 Next, prepare the sauce for the carpaccio: we mix olive oil with grain mustard.
11 Add a little lemon juice.
12 A little salt.
13 And stir.
14 The next day: our frozen marinated piece of beef.
15 We slice it into thin slices.
16 We place the raw beef slices on a plate.
17 It looks beautiful on the cut of meat.
18 We pour a sauce of grain mustard and olive oil over them
19 Decorate with sprigs of arugula.
20 Put parmesan cheese slices on top.
21 Drizzle with balsamic cream. Add lightly ground black pepper.
The meat can be prepared in advance by keeping it in the freezer. When you have a chance you can take it out and cook it and surprise your friends and relatives!
