Italian cuisine is replete with many original and unique-tasting dishes and drinks. One of the most interesting and piquant is carpaccio. It comes in various variations, but in Russia it is most often prepared from chicken or red meat.
How to properly cook chicken carpaccio, and what do you eat with the national Italian product? We'll tell you in our article!
How to cook carpaccio
To prepare carpaccio deliciously and correctly, you need to study many recommendations from famous authors on this topic. Cooking begins with the choice of products - you can use chicken fillet or breast, you should take fresh chilled meat, the quality of which is guaranteed by the manufacturer. The bird should not be fed antibiotics, it can only be healthy. After cutting, it is recommended to freeze the meat for five days to kill any bacteria or protozoa that may be present in it.
Chicken breast carpaccio is made at home like this: the prepared meat is cut into thin slices, marinated in a mixture of spices, olive or sunflower oil and lemon juice, dried in a warm place for about a day, and then cooled for the same amount of time. You can serve the dish with dry white or red wine, Parmesan or other cheese, cherry tomatoes and arugula. If the cook is not sure about the quality of the meat, then it is good to salt or lightly fry the fillet before marinating to eliminate the risk of infection.
According to nutritionists and doctors, carpaccio based on chicken meat is beneficial in that it has a more subtle taste, contains enzymes inside for better digestion, and is completely absorbed by the body without putting a strain on the liver. Due to the lack of heat treatment, chicken contains no carcinogens. However, there is also harm to the product - for people, there is a risk of contracting protozoa and intestinal infections if you eat untested chicken.
Delicious sauces for marinating carpaccio - recommendations from famous chefs serving the dish in gourmet restaurants:
- garlic, coriander, ground pepper, paprika;
- lime, lemon, olive oil, mixture of peppers, salt, tomatoes;
- lemon juice, balsamic vinegar, mustard, red onion.
History of appearance and description
Carpaccio is a relatively young dish from Italy. In 1950, one of the bars in Venice called “Bar Harry” was visited by a woman from the count’s family, Amalia Nani Mocenigo.
She was prescribed a special diet that excluded fried meat, which made her sad.
Then the owner of the establishment, Giuseppe Cipriani, to slightly cheer up the visitor’s mood , cut several thin slices from the frozen beef fillet, poured over it with lemon juice, added grated horseradish root and mayonnaise.
The Countess really liked the dish and Giuseppe added it to the menu . But the dish didn’t have a name.
Then Amalia Mocenigo, remembering a recent exhibition of paintings, told Cipriani that in the works of the Renaissance artist Vittorio Carpaccio, bright red and white colors predominate, like a dish, and suggested that the carpaccio be named after the artist .
Traditionally, the dish is prepared from beef . Red meat fillets are cut into thin slices and marinated in a mixture of lemon juice, olive oil and vinegar.
But having undergone various changes over half a century, carpaccio began to be prepared not only from livestock and poultry meat, but even from vegetables .
Chicken carpaccio - recipe
- Preparation time: 2 days.
- Number of servings: 6 persons.
- Calorie content of the dish: 130 kcal.
- Purpose: for a snack.
- Cuisine: Italian.
- Difficulty of preparation: medium.
The given recipe for chicken carpaccio is of a dietary nature and can be called Ducane, because it does not use oil in cooking. The low calorie content of this pleasant snack and its subtle taste of herbs and spices will appeal to many people who are losing weight. How to prepare carpaccio is described below in full detail - from the step of preparing the components to the optimal choice of marinating sauce.
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Ingredients:
- chicken breast – 6 halves;
- salt – 40 g;
- black pepper – 10 g;
- allspice – 10 g.
Cooking method:
- Mix the spices and place some on the bottom of the marinating container. Grate the chicken, sprinkle on top, leave in a warm place for a day.
- Place in the refrigerator for another 24 hours, rinse, wipe, and let dry.
- Serve with vegetables and champagne.
Useful tips
- the finished carpaccio can be served with any vegetables;
- You can add any seasonings - red and black pepper, a mixture of herbs, ginger, coriander, cloves;
- Be sure to add paprika to the marinade, it will give the meat a red color.
Chicken carpaccio will be a wonderful appetizer on your table. Meat prepared in this way is suitable for any first and second courses. It will also brighten up any salad and complement fresh vegetables. The main thing is to strictly follow the recipe when preparing it, then you will be able to make real Italian carpaccio.
Chicken breast carpaccio
- Cooking time: 1 hour.
- Number of servings: 4 persons.
- Calorie content of the dish: 142 kcal.
- Purpose: for a snack.
- Cuisine: Italian.
- Difficulty of preparation: medium.
A simple and quick chicken breast carpaccio can be prepared in just an hour, but to do this you need to be sure that the meat is of high quality and not contaminated with anything. Otherwise, you will have to fry or brine the fillets separately to kill any possible infections. The classic sauce here is a mixture of lemon and lime juice, spices and olive oil. It is better to take real Italian butter to give the delicacy an exquisite taste.
Ingredients:
- chicken fillet – 2 pcs.;
- lemon juice – 20 ml;
- lime juice – 5 ml;
- olive oil – 10 ml.
Cooking method:
- Wash the chicken, cover with film, and place in the freezer for half an hour to harden.
- Cut into thin strips, add salt and pepper.
- Pour citrus juices, oil, mix with a spoon. Cover with film and put in the refrigerator for half an hour. Season with red pepper or chili if desired.
- Garnish with lemon slices and fresh herbs.
- Serve with white wine.
Features and traditions of use
Any type of carpaccio is an appetizer that whets your appetite. Therefore, eat the dish before eating the main course.
For example, Washington politicians eat classic carpaccio for breakfast to maintain tone and health. It is also a strong aphrodisiac.
A small portion consisting of 5-6 pieces of chicken fillet will prepare the body to accept heavier food , thanks to its low calorie content and inflammatory dressing, adapted to improve digestion.
To give your food a spicy kick, there are several secrets in preparing the dish:
- Only chilled or fresh poultry breast is suitable for carpaccio.
For an exquisite aroma, red pepper, a mixture of seasonings, coriander, ginger and cloves are added to the chicken.
- For the required color - the main highlight of the dish - the fillet is carefully seasoned with paprika.
Salad with chicken breast carpaccio
- Cooking time: half an hour.
- Number of servings: 4 persons.
- Calorie content of the dish: 123 kcal.
- Purpose: for a snack.
- Kitchen: author's.
- Difficulty of preparation: medium.
Salad with chicken breast carpaccio will be an excellent treat for visiting friends. It looks appetizing and elegant and combines original products. For this, it is better to take fresh pickled carpaccio, mix with cherry tomatoes and a mixture of green salad. The dressing gives it a spectacular taste, enhancing all the aromas of the ingredients and emphasizing the beauty of the dish.
Ingredients:
- chicken carpaccio – 180 g;
- cherry tomatoes – 180 g;
- green salad – 180 g;
- quail eggs – 12 pcs.;
- vegetable oil – 50 ml;
- lime – 1 pc.;
- sweet pepper – ½ piece;
- marjoram – 5 g;
- dry basil – 5 g.
Cooking method:
- Thinly slice the carpaccio, cut the cherry tomatoes in half, boil the eggs and cut into quarters.
- Rinse the salad, tear it with your hands, dry it with a napkin, and place it on a dish.
- Place the chicken on top, combine the cherry tomatoes and eggs, and arrange beautifully.
- Pour a dressing of oil, lime juice, and add dried herbs. Season with salt, pepper, and garnish with slices of bell pepper.
Chicken carpaccio with citruses
Today there are different variations of carpaccio preparation. So, you can find a recipe that even uses citrus fruits. If you take lemon and orange juice, this fresh juice will give the delicacy a piquant taste. You can use lime instead of lemon.
Ingredients per kilo of chicken fillet:
- lemon;
- a third of an orange;
- two tablespoons of olive oil.
Cooking method:
- We cut each fillet in half, then wrap the pieces in cling film and put them in the freezer.
- Squeeze the juice out of lemon and orange, pour in oil and add spices. Mix.
- Thinly slice the frozen meat, place it on a platter and pour over the citrus mix. Decorate the delicacy dish with cherry tomatoes and green arugula.
Chicken carpaccio at home - cooking secrets
Professional chefs will help you learn the special secrets of making chicken carpaccio at home:
- You can take more salt to roll the fillet in it during the process, process it on all sides, and after marinating, wash off the excess;
- to get a rich taste, it is better to marinate the meat for two days, put it in the cold on the first day, and dry it on the second, so the fillet will be less salty;
- It is better to air dry and dry, wrapping the chicken in gauze;
- It’s delicious to use hops-suneli for marinade of carpaccio with red pepper, dried paprika, Provençal herbs, which must be ground;
- on the first day you can put the meat under a press, but then the amount of salt should be reduced;
- for drying it is better to take a paper napkin or towel;
- You can tint pale dried carpaccio with curry, turmeric, onion peel decoction or tea leaves;
- those who love original taste will like the marinating mixture with cognac or vodka;
- It’s better to buy store-bought chicken to make the delicacy – poultry is not suitable due to the toughness of the meat.
Diet recipe
What you need for cooking:
- chicken breast - 1 piece;
- half a lemon;
- lime - ½ part;
- 5 tbsp. spoons of salt;
- 2 teaspoons ground black pepper;
- paprika - 2 large spoons;
- 2 large spoons of olive oil.
Cooking time: 3 hours.
How many calories are in 100 grams - 170 kcal.
Let's start preparing dietary chicken carpaccio:
- It is best to use chicken fillet that is sold in supermarkets. Poultry meat is not suitable because it has a stringy texture;
- We wash the breast, wipe it with napkins, wrap it in cling film and put it in the freezer for 25-30 minutes so that it freezes a little;
- After that, take it out of the freezer and cut it into slices using a knife with a sharp blade;
- Pour salt into a small cup. Squeeze the juice from half a lemon and half a lime;
- Add ground pepper and paprika;
- Add olive oil to all ingredients;
- Place the chicken slices in the spicy mixture so that it completely covers the meat;
- Wrap the plate with meat and seasoning in cling film;
- Place in the refrigerator for several hours to marinate the slices;
- After this, they can be hung to dry for 1 day;
- You don’t have to dry them and eat them right away. Do what you like best.
With the addition of cognac
There are options for preparing carpaccio with the addition of alcohol. Most often, cognac is used for these purposes. Of course, you can do without it, but it is this strong drink that gives the snack its unusual aroma and taste.
Ingredients:
- chicken breast;
- half a glass of coarse salt;
- 85 ml cognac;
- paprika.
Cooking method:
- Cut the poultry fillet into two parts.
- Pour cognac into the salt and stir.
- We take a container, coat the bottom with a mixture of salt and alcohol, lay out the pieces of poultry in layers. Coat each layer with cognac mixture. Having distributed all the meat, spread the remaining marinade on it.
- Close and send the chicken to marinate in the cold for 24 hours.
- We wash the marinated breasts from salt, dry them, sprinkle with paprika and, if desired, pepper (black or red). We wrap each spicy piece in gauze and return it to the cold again, but for a week.
After four days, the carpaccio will be ready, but the longer the meat sits in the cold, the more aromatic and tastier the appetizer will be.
