Carpaccio – a breath that melts on the tongue
Carpaccio is the perfect starter of a multi-course menu as it delights the palate but does not fill the stomach too much, leaving an appetite for the subsequent courses. With these tips you are guaranteed to succeed in the next carpaccio.
|Carpaccio in a nutshell|
|Level of difficulty||normal|
|So much time has to be||15 – 30 minutes|
|You need this||Knife or slicer|
The classic carpaccio recipe originally comes from Italy and is so popular that not only does the original carpaccio made from beef fillet bear its name, but carpaccio has already become a method of preparation. Meat, fish and vegetables are both cut into wafer-thin slices and called carpaccio.
Since the meat is eaten raw, it must be particularly fresh. Whether meat or fish, you should therefore always say when buying what you want to use the meat for. Low-fat fine-fiber meat is best suited because strong meat fibers are difficult to chew. That is why carpaccio is usually prepared from beef fillet or veal fillet. Pork, poultry and lamb are not recommended for raw consumption because the risk of a food infection is too great. Game should never be eaten raw.
But not only certain types of meat are unsuitable to be eaten raw, certain risk groups are generally advised against eating raw meat. Children, seniors, pregnant women and immunodeficient people should avoid raw meat.
Carpaccio: recipes with fish, meat and vegetables
You have come to the right place if you are looking for classic beef carpaccio recipes as well as salmon carpaccio , tuna carpaccio and Co. As well as fruit and vegetable carpaccio are among these recipes. This inspires you to simply cut everything into thin slices that you can get your hands on. Because no matter what you cut, you can simply decorate the plate wonderfully and the fine slices literally melt on the tongue. Try it! Whether with meat, fish or vegetarian – there is something for everyone among these 30 recipes.
Carpaccio – recipes with fish
Fish for a carpaccio must also be particularly fresh and of sushi quality. Many fish shops only offer this quality frozen. So it can happen that when you ask at the fish counter, you are not offered any fresh goods. If you buy this frozen fish in sushi quality, you should still let the fish thaw completely before slicing it. If you cut it half-frozen, you can cut wafer-thin slices, but they contract after a short time. Once the carpaccio has been nicely arranged on a platter and left to cool in the fridge for a short time, you will be disappointed when you take it out again and the carpaccio that was draped so beautifully has crumpled up. The fish must be thawed well, preferably in the refrigerator.
Salmon carpaccio and tuna carpaccio are particularly popular . Other fish are also suitable for carpaccio, to name a few: anglerfish, sole, sea bream, scallop and mackerel.
Carpaccio – recipes with vegetables
Vegetables are also more common than vegetarian carpaccio. From radish, beetroot to fruit, there are many vegetarian recipes for carpaccio, all of which are equally delicious. Combined with fine parmesan, lettuce and or sprouts, simple vegetables become real eye-catchers. Radish carpaccio with beetroot sprouts that stand out in dark red. Or the reverse play of colors – a beetroot carpaccio with white goat’s cream cheese and green corn salad. The possible combinations are wonderfully varied. The practical thing about vegetable carpaccio is that it is less sensitive than that made from fish or meat. Vegetable carpaccio is even suitable for a buffet.
Carpaccio – recipes with fruits
Strawberry carpaccio with scallops , pear carpaccio or caramel flan with orange carpaccio – carpaccio made from fruit can be served as an appetizer or as a dessert. It goes well with panna cotta, ice cream or crème brûlée as a dessert . As a starter, strawberry carpaccio can be combined with scallops or asparagus – which can also be eaten raw. Citrus fruits are also ideal for a sweet and savory combination.