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Carpaccio Cipriani Often featured on the menu perfect dining establishments, carpaccio - very thin slices of raw meat, fish and even fruit - is characteristically served as an exotic appetizer (eating raw meat is not the norm!) and is one of the most delicate preparations that allows the distinctive taste of meat or fish really out. Here is your guide for enjoying carpaccio as an appetizer exotic home. There are two theories behind carpaccio, but they both begin with beef. The first and most widely sue speculation is that carpaccio was created at Harry's Bar in Venice, Italy in 1950 where it was served to the countess Amalia Nani Mocenigo whose doctor prescribed that she only eats meat believed. At her request, Giuseppe Cipriani cut pieces of raw beef into very thin slices and dressed with a vinaigrette of olive oil creamy. The dish was named after the 15th century painter Vittore Carpaccio because the dish reminded Cipriani of his paintings. A second story is born Savini Restaurant in Milan with a woman who was again called only eat raw meat (maybe it was the same lady!). The waiter suggested she call the raw meat carpaccio because it seemed more elegant to request that the raw meat. A Carpaccio painting was hanging in the restaurant at the time. Whatever the story, a delicious dish was born. After the Italians created carpaccio, it was the French who perfected. The French created duck carpaccio, vegetable carpaccio and salmon and tunacarpaccio. Today, chefs are experimenting with all kinds of carpaccio.
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Ingredients:¾ pounds of beef tenderloin3.5 ounces of mayonnaise1 c. teaspoon mustard1 c. teaspoon Worcestershire sauce1/3 cup. milk1/2 pound of arugula salad or mesclun (chervil, arugula, leafy lettuces and endive endive in equal dimensions)of cold-pressed olive oil1 stalk celery1.8 ounces parmesan cheese
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Preparation:1. Cut the fillet into thin slices. Salt and put in the refrigerator. Prepare Carpaccio: Mix mayonnaise mustard and Worcestershire sauce. Add milk and scramble well. The mixture should be creamy.2 Join carpaccio with salad and Parmesan cheese. Saisonnez with the same sauce as the Carpaccio. Spread the sauce over the beef slices.Add the chopped celery and parmesan (in small slices) and sprinkle with olive oil.
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Carpaccio was served for the very first time at Harry's Bar in Venice in the the 1950's. To satisfy the needs of a comtess whose doctor had forbidden her to eat cooked meat, chef and owner Giuseppe Cipriani poured vinaigrette on paper thin slices of raw beef and named his creation after Vittore Carpaccio, a 15th century Viennese painter. The artist Carpaccio, who is most remembered for a series of paintings featuring Saint Ursula, was apparently fond of the color red. The chef looked at his dish of raw meat and saw the same red and carpaccio came into existence.
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Here are three delightful French twists on the original carpaccio. When preparing them, please keep in mind the following points:-Use only the very freshest ingredients. This is especially true for the duck carpaccio, where the meat is only "cooked" in lime juice.-You must have a long and very sharp knife to prepare these. That's the only way you are going to get the nearly paper thin slices that characterize a carpaccio.-Although some purists say it alters the taste, you can try freezing the meat about an hour before slicing it. This makes getting thin slices easier.
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Carpaccio de magret de canard
Duck Carpaccio1 large duck breast1/2 pineapple, diced1/2 cabbage, julienned2 limes, juiced1/4 cup walnut or hazelnut oilground peppersaltPreparation:Cut the duck breast very thinly. Arrange it in a shallow dish with no overlapping pieces. Pour on the juice of one lime and 2 tablespoons of oil. Place in refrigerator to marinate for 20 minutes. In a bowl mix the cabbage and pineapple with the rest of the lime juice and oil. Add salt and pepper to taste. Arrange the duck with the salad on plates and serve immediately. Serves 4
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