PP carpaccio and chicken breast basturma at home

Reviews (8)

23

Prepared by: Dashuta

06/14/2014 Preparation time: 3 days. 4 hours 0 minutes

Lovers of smoked meats probably know what carpaccio is, but for the rest I will explain - these are thinly sliced ​​pieces of meat, which are most often served with alcoholic drinks as an appetizer.

Ingredients for Chicken Carpaccio recipe

• Chicken fillet – 1 kg
• Salt - 5 tsp.
• Coriander (It is better to take it in grains and crush it, it is much more fragrant.) - 2 tsp.
• Allspice (It’s better to take 5 peas and crush them.) - 0.5 tsp.
• Black pepper - 1 tsp.
• Sweet paprika - 3 tsp.

Step-by-step photos, recipe, video.

Another recipe with lemon

Lemon and lime marinades are some of the best for meat. Moreover, the meat is not subjected to heat treatment. Carpaccio is a cold dish made from marinated or dry-cured meat. How to serve the dish is up to you. You can, as in the recipe, thin slices with fresh herbs. Or dry and serve sliced.

Compound:

• chicken breast fillet – 1 kg;
• ground pepper – 1 tsp;
• coarse salt – 1 tbsp. l.;
• sweet paprika – 1 tsp;
• vegetable oil – 2 tsp;
• lime - half of one;
• lemon – half of one fruit.

How to cook:

1. Rinse each fillet with ice water. Dry with paper towels.
2. Wrap the fillet in cling film. Place in the refrigerator for 2 hours.
3. During this time, prepare the marinade. Squeeze the juice from the lime and lemon.
4. Add salt, ground pepper, paprika to the juice. Add vegetable oil. It is ideal to use olive oil, but you can also use regular sunflower oil.
5. Remove the fillets from the cold. Cut into thin slices.
6. Dip the meat into the marinade. Stir.
7. Cover with film. Leave in the refrigerator for 2 hours.
8. Dry the meat. You can wilt it.

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.

Quick recipe - with freezing meat

A quick version of carpaccio is a simple recipe for the holiday. Freezing is used only for thin cutting of meat. Slightly frozen fillet is perfectly cut into the thinnest slices.

Compound:

• chicken fillet – 1 pc.;
• lemon (or sour orange) – 1 pc.;
• olive oil – 1 tbsp. l.;
• salt - half a teaspoon;
• ground pepper - half a teaspoon (can be reduced).

How to cook correctly:

1. Rinse the fillet in cold water. Cut off films and fat. Dry with napkins. Place the fillet in a bag. Place in the freezer for a couple of hours.
2. Pull it out.
3. Cut into thin slices with a sharp knife.
4. Bread the slices in salt and pepper. Drizzle with oil and lemon juice. Stir.
5. Place on a wire rack in a ventilated area.
6. After 10-15 minutes, dry with a napkin to remove excess moisture.
7. Place on a plate.
8. For garnish, serve arugula and parmesan slices.

Beef carpaccio recipe

You will need: • Beef fillet – 200 grams, • Parmesan – 20 grams, • Capers – 1 teaspoon, • Lettuce – 40 grams.

For dressing: • Olive oil – 2 tablespoons, • Lemon juice – 1 teaspoon, • Balsamic vinegar – 1 teaspoon, • Mustard – 1/8 teaspoon, • Red onion – 2 pieces.

1. Wash the meat, remove films and cut into thin slices. 2. Fry the meat in olive oil for literally a minute on each side. A golden brown crust should appear. 3. Let the meat cool, then wrap it in cling film and put it in the freezer for about 40 minutes. 4. Cut the Parmesan into thin strips or crumble it. Now let's start preparing the dressing. 5. Peel the onion, wash it, finely chop it. 6. Add olive oil, lemon juice, balsamic vinegar and mustard to the onion. Mix well until smooth. While we were busy preparing the dressing for beef carpaccio, the fried meat, which had been in the freezer all this time, had hardened a little, which means that it was time to cut it in accordance with all the canons of cooking carpaccio. 7. Using a sharp knife, cut the meat into thin slices. 8. If the slices you get are not too thin, don’t despair, because there is a little secret that we, dear readers of our online magazine, will tell you now. Take a piece of meat and place it between two sheets of wax paper, and now run a rolling pin over it. Ready! The pieces of meat turned out thin, literally transparent. 9. Now place the meat on a plate, season with salt and black pepper and drizzle with dressing. 10. Sprinkle with cheese and scatter capers. 11. Place shredded lettuce leaves in a heap in the middle of the plate.

Recipe: Chicken carpaccio

You will need: • Chicken breast – 1 piece, • Lime – 1 piece, • Lemon – 1/2 piece, • Olive oil – 2 tablespoons, • Salt – to taste, • Ground black pepper – to taste, • Tomato – for submissions.

1. Place the chicken breast in the freezer for at least an hour to harden it, making it easier to cut. 2. Cut the lime in half and squeeze the juice from one half. 3. Mix lemon juice and olive oil. 4. Add a little ground pepper to the sauce. 5. Cut the lime into slices. While we were preparing all the ingredients for our chicken carpaccio, the fillet froze, which means it’s time to “get rid of it.” 6. Take the frozen chicken breast out of the freezer and cut it into the thinnest slices possible. 7. Place chicken breast pieces on a serving plate. 8. Pour over the sauce. 9. Wrap in cling film and place in the refrigerator for half an hour. 10. Before serving, carpaccio should be garnished with lime wedges and tomatoes.

With citruses (orange+lemon) – dietary recipe

Citrus notes go perfectly with chicken. The recipe uses lemons and oranges. To taste, you can replace the orange with tangerines or grapefruit, lemon with lime. Recipe with citruses is dietary. Despite the acidic foods, citrus carpaccio has minimal calorie content.

Compound:

• lemon – 1 large;
• orange – 1 pc.;
• chicken fillet – kilogram;
• salt – 1 tbsp. l.;
• spices for chicken - 1 tbsp. l.;
• olive oil – 2 tbsp. l.

Preparation progress:

For the recipe, use frozen poultry meat. Cut into thin slices.

Squeeze juice from citrus fruits. Strain.

Mix the juice with spices and oil. Add salt at the rate of 1 tablespoon per 1 kilogram of fillet.

Mix the meat with the marinade. Leave for 2 hours in the refrigerator, covered or covered with film. Pull it out.

Dry with paper towels.

Place on an electric dryer. Dry at maximum temperature for 4 hours.

Turn off the dryer. Leave for 15-20 minutes.

Turn the meat over. Rearrange the dryer racks. Place the shelves that were below on top, and vice versa.

Continue drying for another 3 hours.

Carpaccio is ready. But there is an option to bake it in the oven. Place the pieces on foil. Keep in the oven at 165˚C for 10 minutes. It turns out delicious!

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.

• 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.

1. Thinly slice the carpaccio, cut the cherry tomatoes in half, boil the eggs and cut into quarters.
2. Rinse the salad, tear it with your hands, dry it with a napkin, and place it on a dish.
3. Place the chicken on top, combine the cherry tomatoes and eggs, and arrange beautifully.
4. Pour a dressing of oil, lime juice, and add dried herbs. Season with salt, pepper, and garnish with slices of bell pepper.

How to cook carpaccio at home

Despite all its apparent exoticism, making carpaccio yourself is quite simple. But first you need to figure out what it is?

Initially, this term was used to describe a cold appetizer made from raw marinated beef, but now it is more of a cooking method than an original recipe.

It doesn’t matter whether we want to make carpaccio from chicken, turkey, beef or even fish, the main thing here is the cutting method. The pieces should be very thin, almost translucent

To do this, the fillet must be frozen, but first things first. In our step-by-step recipe we will tell you about a classic salad with chicken carpaccio.

Unusual salad of dried carpaccio and quail eggs

However, there is another recipe for salad with chicken carpaccio. For this snack option, the chicken fillet is not marinated, but left to dry for 3-4 days, so if time allows or you are embarrassed by raw meat in a quick marinade, it is better to use the step-by-step recipe below.

Ingredients

• Chicken or turkey fillet – 400 g;
• Lettuce – 1 bunch;
• Cucumber – 1 pc.;
• Quail eggs – 4 pcs.;
• Cherry tomatoes – 6 pcs.;
• Hard cheese - 50 g;
• Olive oil - to taste;
• Salt - to taste;
• Ground black pepper - to taste;
• Ground paprika - to taste;
• Dried herbs - to taste.

How to prepare a salad with dry-cured chicken carpaccio at home

The preparation of this salad must be started in advance - several days in advance, so that the meat has time to dry well

But as in the previous version, it is very important to pay attention to its quality. The fillet should be fresh, dense, pleasant color and smell

First, let's prepare the breast.

• To do this, wash it and dry it with a paper towel. If we took turkey instead of chicken, we need to cut it into large thick pieces the size of a palm.
• In a separate bowl, mix salt, ground black pepper, paprika and your favorite herbs. Basil, marjoram or French blend work well here, but you can choose your favorites. If we want to make it spicier, add a little chili pepper.
• Roll the chicken breast in a mixture of spices, place in a bowl or tray and press well with a press. Place in the refrigerator for 4-5 hours. During this time, the bird will secrete unnecessary liquid.
• After time has passed, we take out the chicken, remove excess liquid with a paper towel and send it to dry for 3-4 days. To do this, hang the fillet on skewers or in another convenient way.

The room where the chicken will be dried must be cool enough, and must also have good ventilation and no direct sunlight, otherwise the meat risks spoiling.

Let's start assembling the salad

• Boil quail eggs until cooked. If necessary, replace them with chicken eggs at the rate of one chicken egg for 4 quail eggs.
• We wash the lettuce, cucumbers and tomatoes under running water and then remove excess moisture.
• Cut the greens into large pieces or tear them by hand. We choose our favorite as a basis.
• Cut the cucumbers into quarters and mix with the salad. Season with olive oil, add a little salt and place on a flat dish.
• Cut quail eggs and cherry tomatoes into halves and place on top of the salad.
• We cut the dried chicken fillet very thinly, like carpaccio, and place it in the center.
• We also thinly slice hard cheese and sprinkle it on the salad. All is ready!

This is how you can easily prepare a salad from chicken carpaccio or turkey carpaccio. Both options will certainly be appreciated by guests

It doesn’t matter whether we serve this dish on a festive table or want to pamper ourselves, the result will remain excellent

Bon appetit!

Unusual salad of dried carpaccio and quail eggs

However, there is another recipe for salad with chicken carpaccio. For this snack option, the chicken fillet is not marinated, but left to dry for 3-4 days, so if time allows or you are embarrassed by raw meat in a quick marinade, it is better to use the step-by-step recipe below.

Ingredients

• Chicken or turkey fillet – 400 g;
• Lettuce – 1 bunch;
• Cucumber – 1 pc.;
• Quail eggs – 4 pcs.;
• Cherry tomatoes – 6 pcs.;
• Hard cheese - 50 g;
• Olive oil - to taste;
• Salt - to taste;
• Ground black pepper - to taste;
• Ground paprika - to taste;
• Dried herbs - to taste.

First, let's prepare the breast.

• To do this, wash it and dry it with a paper towel. If we took turkey instead of chicken, we need to cut it into large thick pieces the size of a palm.
• In a separate bowl, mix salt, ground black pepper, paprika and your favorite herbs. Basil, marjoram or French blend work well here, but you can choose your favorites. If we want to make it spicier, add a little chili pepper.
• Roll the chicken breast in a mixture of spices, place in a bowl or tray and press well with a press. Place in the refrigerator for 4-5 hours. During this time, the bird will secrete unnecessary liquid.
• After time has passed, we take out the chicken, remove excess liquid with a paper towel and send it to dry for 3-4 days. To do this, hang the fillet on skewers or in another convenient way.

Let's start assembling the salad

• Boil quail eggs until cooked. If necessary, replace them with chicken eggs at the rate of one chicken egg for 4 quail eggs.
• We wash the lettuce, cucumbers and tomatoes under running water and then remove excess moisture.
• Cut the greens into large pieces or tear them by hand. We choose our favorite as a basis.
• Cut the cucumbers into quarters and mix with the salad. Season with olive oil, add a little salt and place on a flat dish.
• Cut quail eggs and cherry tomatoes into halves and place on top of the salad.
• We cut the dried chicken fillet very thinly, like carpaccio, and place it in the center.
• We also thinly slice hard cheese and sprinkle it on the salad. All is ready!

This is how you can easily prepare a salad from chicken carpaccio or turkey carpaccio. Both options will certainly be appreciated by guests

It doesn’t matter whether we serve this dish on a festive table or want to pamper ourselves, the result will remain excellent

Bon appetit!

Recommendations for cooking and benefits of meat

How to cook carpaccio?

If you want to please yourself and your loved ones with such delights, you should consider some recommendations:

Without heat treatment, you can only eat fresh veal or beef. Carpaccio at home should be prepared only from high-quality meat from a healthy animal that has not been fed antibiotics. Before cooking, it is necessary to freeze the meat and leave it for 5 days to prevent infection with protozoa. You can serve a light vegetable salad as a side dish. If you don't have olive oil, you can use sunflower oil. Carpaccio goes well with Parmesan cheese; arugula will add additional piquancy to the dish.

Since today it is difficult to find high-quality meat that you can be 100% sure of, it is recommended to use salted or fried meat. Raw meat can only be used if its quality and origin are known for certain.

The benefits and harms of meat is a rather controversial issue.

Fans of the raw product cite the following advantages over the heat-treated product:

It has a more subtle taste. Uncooked meat retains enzymes that aid digestion. Raw meat does not overload the liver, since it is almost completely absorbed by the body. There are no carcinogens in raw meat that can cause cancer.

Harm of raw meat:

There is a high risk of infection with protozoa, especially the dangerous bovine tapeworm. High risk of intestinal infections.

The benefits and harms of raw and thermally processed meat to some extent balance each other. In any case, everyone decides for themselves, after weighing all the pros and cons, decides in what form it is better to eat meat and whether it is worth the risk for overseas delights.

Diet chicken carpaccio

Those who are losing weight according to the Dukan nutrition system cannot deny themselves such a treat. But this restaurant dish is high in calories and inaccessible. And not at all because of the price, but because of the inclusion of olive oil in its composition. Therefore, you can prepare carpaccio yourself at home. And it’s better to make it from chicken fillet, since it cooks quickly, has a lower calorie content, and is cheaper than beef.

The absence of olive oil in the chicken carpaccio recipe significantly reduces the calorie content of the dish and makes it possible for those who are on a diet to consume it.

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.

Making carpaccio with cognac

Place the meat in the freezer for several days in advance. This must be done to destroy germs. Before use, remove it from the refrigerator and defrost. Chicken breasts need to be separated from the bones, and veins and films must be removed. Then rinse well and dry with a paper towel. If you don't have a towel, you can use regular napkins.

Clean and dry chicken fillet should be dipped in cognac and sprinkled with salt. After this, place in a cool place (but not in the refrigerator) for forty-eight hours. After the required time has passed, the fillet must be cleaned of excess salt, blotted with a paper towel, wrapped in gauze and hung in a ventilated place for another twenty-four hours. Within 24 hours the meat should be covered with a crust.

Then remove the gauze and wrap it in linen cloth. Place in the refrigerator for another twenty-four hours. The meat prepared in this way remains to be smoked in a home smokehouse for about thirty minutes. The finished smoked chicken carpaccio with cognac should be cut into thin slices and served as an appetizer.

Chicken Carpaccio for the Dukan Diet

This recipe is perfect for those who eat healthy or are on a diet.

You need:

• 5 chicken breast halves;
• 2 large spoons of salt;
• Herbs optional;
• A teaspoon of allspice and black pepper.

The cooking process is as follows:

1. Combine all the spices. Place part of this mixture on the bottom of the saucepan where the meat will be marinated. The remaining part is coated with the fillet and placed in a container, and a weight is placed on top;
2. The chicken is left in this state for a day until the juice begins to stand out, then it must be transferred to the refrigerator for another day;
3. After marinating, the meat should be thoroughly rinsed from spices, wiped and dried. Serve after a few hours, cutting into thin slices.