— make pumpkin carpaccio with parmesan. Both are products of increased hardness that have broken more than one knife in this world. Frankly speaking, I’m a little afraid for the health of my multi-cutter, because pumpkin is one of the hardest vegetables in the garden and on the market. But the desire to experiment is stronger than the fear. So let's get started.
Of course, I had to cut the pumpkins myself by hand. No gadget can help me with this.
By the way, the pumpkin looks unusually advantageous against the background of a white multi-cut.
I placed all the prepared pieces on a plate. I planned to cut them there too.
 |
 |
I chose the same disc-knife for slicing as for slicing prosciutto. That is, the thinnest. Chances are that thicker squash slices will be difficult to chew and will taste rough. Well, again, this is carpaccio, not some kind of salad.
The entire pumpkin cutting took me 1 minute. About 4 pieces of 100 grams were cut.
The result was pleasing - the pumpkin petals turned out thin and transparent. Just as I had planned.
After cutting the pumpkin, the parmesan went into action. As with prosciutto, I wasn't entirely sure of success. Although the instructions for use said that Parmesan in a multi-cutter can be chopped or grated if it is cooled well beforehand. Which is what I did. The piece of cheese was small, but very hard. I prefer this cheese if it is already 36 months old - that is, it has been aged for 3 years. And it is this “old” cheese that is most difficult to cut.
I must say that as long as the multi-cutter cut the wide base of the cheese piece, everything was fine. Although it seemed to me that the motor was working with some strain - the sound was duller than when cutting a pumpkin.
But, as soon as the base of the cheese triangle became smaller, instead of petals I began to get unintelligible crumbs. However, as I later realized, this did not particularly affect the taste of the dish.
After I finished chopping, which took me about 2 minutes total, I sprinkled the chopped walnuts on the salad.
Then I lightly salted it and poured pumpkin oil on it. 10 minutes of keeping the petals in this marinade - and a light gourmet snack is ready to serve!
If you suddenly tried the resulting dish, but the taste seemed too fresh (read: difficult to chew), try making an omelet based on this dish. The recipe is simple: take pumpkin carpaccio, fry without adding oil (since it already contains pumpkin) on maximum heat for 1 minute. You can add finely chopped bell pepper. At the same time, beat 2 eggs, 50 grams of milk, 1 spoon of water, a little pepper. There is no need to add salt - Parmesan is salty enough and we have already added salt to the carpaccio. Pour the egg-milk mixture over the pumpkin, reduce the heat, and cover with a lid. Ready in 5 minutes. This is a great breakfast option if you have leftover carpaccio from the evening. Before serving, you can sprinkle with fresh herbs.
Today I want to tell you how to cook carpaccio - of course, raw food and, of course, the most delicious!
But first, let me congratulate us all on April Fool’s Day and tell you two fascinating stories - about the origin of the holiday and, in fact, the origin of the wonderful dish carpaccio.
I assure you – both are extremely interesting! 🙂
Let's start with congratulations - Congratulations to all of us on April 1 -... Domovoy Awakening Day!
It turns out that the tradition of celebrating April 1 has ancient pagan roots - the Slavic ancestors believed that the Brownie, like Nature itself, hibernated during the winter and woke up only when spring fully came into its own.
The time from March 22 - the day of the vernal equinox - and until April 1 - was the period of welcoming spring, and it was believed that it was on April 1 that spring came finally and irrevocably. On this day, the Brownie had to wake up to begin to clean up the house and take care of the household.
Like any creature forced to wake up after a long rest and immediately get down to household chores, Domovoy could begin to be mischievous and capricious.
Therefore, traditionally, on this day they set a table rich in treats and organized fun pranks and festivities to amuse and cajole the awakened spirit.
And that’s why I propose today to prepare an incredibly tasty pumpkin carpaccio - so that both you and your Brownie are cheerful and completely happy :)
Carpaccio is a dish invented in 1950 in Venice by the legendary bartender Giuseppe Cipriani.
Legendary because, in addition to carpaccio, he is responsible for the invention of the world famous peach Bellini cocktail and the opening of the iconic Venetian Harry's Bar.
Traditional carpaccio is thin, translucent slices of raw beef, seasoned with a sauce of olive oil, lemon juice, milk, mayonnaise, Worcestershire sauce and freshly ground pepper.
Nowadays, the most common way to serve traditional carpaccio is with Parmesan cheese, arugula and cherry tomatoes, which is believed to give the dish a more savory taste.
By the way, Cipriani invented carpaccio especially for Countess Amalia Nani Mocenigo, who, for health reasons, was forbidden by doctors to eat cooked meat :)
The name of the dish, according to the official version, is associated with the name of the Italian Renaissance painter Vittore Carpaccio.
His work features a unique combination of shades of red and white, and Cipriani named his dish after the revered artist.
Today, "carpaccio" refers to almost any thinly sliced raw food product, including meat, fish, seafood, mushrooms, fruits and vegetables.
Well, finally, I move on to the main topic of the article :)
How to make pumpkin carpaccio
Ingredients:
Raw delicious pumpkin – 300 g.
Green buckwheat sprouts – 2-3 tbsp.
Dill and/or parsley – 1 small bunch
for the marinade:
Sweet and sour orange – 1 pc.
Garlic – 1-2 cloves
Ginger – 1 cm cube
Salt, pepper - to taste
Cooking method:
1. Make the marinade according to the recipe.
To do this, thoroughly mix orange juice, garlic, ginger and a little salt in a blender.
2. Using a vegetable peeler, cut the pumpkin into thin, almost transparent slices.
It doesn’t work right away - it takes skill, but after several failures, you will definitely get what you need!
Use the leftover pumpkin for freshly squeezed juice, squeeze for smoothies.
3. Pour the marinade over the shredded pumpkin, mix gently and leave for about 1 hour. Stir occasionally or apply slight pressure so that all the pumpkin slices are well marinated.
4. After an hour, tear off the leaves from the greens and set aside to decorate the finished dish.
5. Finely chop the remaining stems and place them in a blender - I used a combination blender bowl with S-shaped blades. Pour the pumpkin marinade into a blender with herbs, add 2 tbsp. green buckwheat sprouts and grind until smooth.
If the sauce turns out to be too liquid, add another spoonful of buckwheat and grind again.
Decor:
Beautifully place slices of pickled pumpkin on a large plate, garnish with herbs, pour over the sauce, sprinkle with freshly ground black pepper and serve raw pumpkin carpaccio to the table.
Bon appetit!
P.S. I think that using the same recipe, you can make an amazing carpaccio from beets, carrots or zucchini - experiments and comments are welcome!
- sweet and sour orange – 1 pc.
- garlic – 1-2 cloves
- ginger – 1 cm cube
- salt, pepper - to taste
PREPARATION:
1. Follow this recipe. To do this, thoroughly mix orange juice, garlic, ginger and a little salt in a blender.
2. Using a vegetable peeler, cut the pumpkin into thin, almost transparent slices. It doesn’t work right away - it takes skill, but after several failures, you will definitely get what you need! Use the leftover pumpkin for freshly squeezed juice, squeeze for smoothies.
3. Pour the marinade over the shredded pumpkin, mix gently and leave for about 1 hour.
4. After an hour, tear off the leaves from the greens and set aside to decorate the finished dish.
5. Finely chop the remaining stems and place them in a blender - I used a combination blender bowl with S-shaped blades. Pour the pumpkin marinade into a blender with herbs, add 2 tbsp. green buckwheat sprouts and grind until smooth. If the sauce turns out to be too liquid, add another spoonful of buckwheat and grind again.
Decoration: Place slices of pickled pumpkin beautifully on a large plate, garnish with herbs, pour over the sauce, sprinkle with freshly ground black pepper and serve raw pumpkin carpaccio to the table.
Andrey Shashkov Worked as a chef in the restaurants Geo-cafe, Chekhov, and The Cad. Currently, he is the brand chef of the Capriccio restaurant. Conducts master classes, participates in professional competitions and championships. In 2006, he took 3rd place in the Russian Barbecue Championship, in 2010 – 2nd place in the Russian Culinary and Service Championship (as part of PIR 2010).
The name of a well-known category of dishes to everyone these days - “snacks” - appeared in Russian cooking in the 17th century. True, the meaning of this concept was different. A snack was a product that people ate and then snacked on another: for example, bread served as a snack for meat or fish, and honey served as a snack for black radish. A century and a half later, cold appetizers began to be called what we are familiar with: smoked, salted meat and fish products, pickles, pickles, etc. The range of appetizers expanded significantly in the 20th century, when canned food was invented.
The word "snack" has now acquired a different character - it most often means an addition to an appetite-stimulating drink - an aperitif. Some snacks migrated to the Russian table from the cuisines of other European countries. So, France gave us pates and tartar, Sweden - white bread and butter, Germany - sausage and sandwiches, Italy - carpaccio and caprese. Some of these snacks are presented in this section. Enjoy your meal!
Pumpkin carpaccio with pecorino cheese and pumpkin seeds
Pumpkin 1 kg
Mix of lettuce leaves 150 g
Pecorino cheese 150 g
Goat cheese 150 g
Fruit balsamic cream sauce 150 ml
Pumpkin seeds (hulled) 50 g
Olive oil 100 ml
Watercress 10 g
Salt pepper
For the sauce
Balsamic vinegar 150 ml
Olive oil 150 ml
Sea salt 25 g
Cooking time – 35 minutes
Calorie content – 117 kcal
Prepare the sauce: mix all ingredients in saucepans and bring to a boil.
Cut the rinds off the pumpkin, place in a saucepan with sauce and cook until fully cooked. Cool, cut into thin slices and place in a single layer on flat plates.
Wash the lettuce leaves and dry them. Grate the pecorino cheese on a coarse grater.
On top of the pumpkin carpaccio, randomly place lettuce leaves, goat cheese in the form of quenelles (form quenelles using two teaspoons), pour over balsamic cream sauce, sprinkle with pumpkin seeds and drizzle with olive oil.
When serving, decorate with watercress, salt and pepper.
Venison carpaccio with watercress and currants
Venison (tenderloin) 600 g
Watercress (mix) 120 g
Parmesan 200 g
Red currants 200 g
For the sauce
Olive oil 80 ml
Balsamic vinegar 30 ml
Sugar 15 g
Cooking time – 5 minutes
Calorie content – 167 kcal
Cut the tenderloin into medallions, cover with cling film and pound to a thickness of 2–3 mm.
Prepare the sauce by mixing all ingredients.
Place slices of chopped meat on flat plates in one layer, pour over the sauce.
Place watercress on top, parmesan cheese, cut into thin slices, garnish with currants.
The basis of deer nutrition is moss, which has the properties of a natural antibiotic. Venison is very healthy not only because of this, but also because it is high in protein, minerals, vitamins and low in fat. Deer meat is absorbed by the human body much better than beef, lamb, pork and even dietary chicken. By the way, venison is a bit tough meat, but this does not apply to the best part – the tenderloin. Fresh venison can be eaten raw without fear; it is a “clean” meat.
Celery carpaccio with smoked duck breast
Smoked duck breast 500 g
Celery (root) 300 g
Olive oil 70 ml
Arugula 200 g
Parmesan 100 g
Black truffle 20 g
Truffle oil 10 ml
Salt pepper
Cooking time – 5 minutes
Calorie content – 188 kcal
Cut the duck breast into thin slices.
Peel the celery root and cut it into a slicer thinly, place in a single layer on flat plates. Salt, pepper, pour olive oil.
Sort the arugula and place on the celery, top with smoked duck, slices of Parmesan and chopped truffle. Drizzle with truffle oil.
Beef tartare with eggplant caviar
Beef tenderloin 400 g
Shallot 15 g
Olive oil 30 ml
Mustard 20 g
Eggplant 600 g
Garlic 2 cloves
Thyme 7 g
Vegetable oil 120 ml
Parmesan 40 g
Parsley 10 g
Salt pepper
Cooking time – 40 min + cooling
Calorie content – 179 kcal
Remove skin from the tenderloin and cut into small cubes. Peel the shallots and chop finely. Mix the meat with shallots, olive oil and mustard. Add salt and pepper to taste.
Prepare caviar. Bake the eggplants in the oven until cooked with garlic and thyme, sprinkled with vegetable oil. Remove, let cool, remove skin, finely chop. Add vegetable oil, grated Parmesan and chopped parsley (leave some leaves for decoration). Add salt and pepper to taste.
Loading...