Venice - one of the most beautiful Italian cities, a true symbol of Italian style, refined, sophisticated, alluring. Both the magical city on the water, to see that - a dream of many travelers, has a lot of character. These, along with gondolas and Venetian carnival masks include carpaccio - delicious, bright and original dish that conveys a surprising light and airy atmosphere of the city on the water.

Bar «Harry's» and its history

History of the creation of this dish known to every Italian from infancy. Unlike many Italian dishes, invented in ancient times, carpaccio - a child of modern times. May 13, 1931 a young Venetian restaurateur Giuseppe Cipriani opened at the "Daniel" that the canal Grande, bar «Harry's». His institution he named after an American friend Harry Pickering. Place for the bar, away from crowded streets, chose Juliet husband Giuseppe. With a cozy terrace offers a beautiful view of the canals and squares of Venice, and the chef prepares surprisingly tasty pizza and pasta.

Soon the restaurant has become a favorite holiday destination, not only the Italian aristocracy and bohemians. Bar visited the famous actors and directors, singers, royals and billionaires without specific training. In short, the bar became a fashionable place. Chef liked to go to the gym to interesting guests and chat with them. And Ernest Hemingway at the bar had a table where he wrote the novel "Across the river in the shade of the trees," whose action takes place in Venice.

Once, noticing that a constant visitor to the bar, the Countess Amalia Nani Mocenigo, do not eat ordinary meat, Giuseppe decided to prepare a special dish for her. Cooked meals restaurateur fame not only in Venice but also outside Italy. What was so special about it? By following the recommendation of his doctor, the Countess Amalia, anemia, did not eat meat that has passed the heat treatment. Then Giuseppe Cipriani invented a surprisingly simple and delicious dish. Thinly sliced ​​raw meat plate chef spiced sauce of olive oil Olive oil: useful properties , Milk, vinegar and a few drops of lemon juice. And he gave slices on lettuce leaves, sprinkle with grated Parmesan cheese.

Where did the name "carpaccio"? Its unusual name of the dish is named after Vittore Carpaccio, painter of early Renaissance. At that time, Venice was an exhibition of paintings by the artist, and the Countess Amalia was his big fan. To make a nice regular guests bar, cook the dish named after her favorite artist.

Unfading classics

What is special about this dish? Why decades gourmets from all over the world admire his taste? Classic carpaccio recipe is very simple, like all brilliant. For the preparation of meals taken steam beef or veal premium. Special sharp knife or machine cut meat across the grain into thin, almost transparent plate. To cut the meat was easier before that it is sometimes a little bit frozen. You can also lightly beat off pieces of the flat side of the hammer.

Then, thin plate are laid out in a single layer on a la carte dish, pour sauce, sprinkle with grated Parmesan cheese classic. Sauce, being inherently marinade allows to eat meat without heat treatment. Serving garnished with a sprig of arugula and red wine. The perfect complement are greens, vegetables, olives, cherry tomatoes.

Is it safe to raw meat?

The idea of ​​the use of raw meat in our time many feel the wild. In fact, in many national kitchens still used raw foods. Ceviches of raw fish, herring, Japanese sushi Sushi - Japanese delicacy , Steak, bacon, tartar, Korean meat and fish heh - a lot of options. All of these foods in common - meat and fish used is not quite raw, they solyatsya or pickled before eating, that is still exposed to cooking.

No heating in such a treatment affects the properties of the meat is positive. Thus, the raw (or rather, thermally unprocessed) meat is a powerful aphrodisiac, helps to whet the appetite. Doctors, nutritionists recommend the use of such meat to people suffering from a lack of protein. The raw meat stored enzymes that help the body absorb this product completely without impacting the liver. Finally, there is no carcinogens formed during frying.

The new trend

Nowadays carpaccio is a very popular dish. Of course, not all dare to taste raw meat, so restaurateurs use small tricks. So, may be lightly sear the meat before cutting to ensure they get rid of bacteria on the surface of the piece. Sometimes the plates already cut are fried for a few seconds on both sides. Several changed the classic sauce recipe. Now it includes balsamic vinegar, which allows almost safe to eat raw meat for food. Of course, the meat is only the most recent, passed strict veterinary control.

Today, the name of the carpaccio is used not only for beef dishes Beef - Meat Guide   or veal. In different parts of the world are served carpaccio of different varieties of fish, seafood, fruits and vegetables. The raw materials used exotic ostrich meat, horse meat and even octopuses. Perhaps only pork carpaccio had not prepared, because it may be unsafe for your health.

There are completely vegetarian version of the recipe. So popular is carpaccio of tomato varieties "ox heart", mushrooms, zucchini, eggplant and other vegetables. For dessert, served from thinly sliced ​​and lightly pickled mango ice cream, pineapple and strawberries, kiwi and even grapes.

Maria Bykov

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