- Posted August 15, 2013 by
Different Types of Carpaccio
Carpaccio is the international name of a typical Italian dish made with raw meat. The dish was proposed with this name for the first time in Venice, at the time of an exhibition dedicated to Venetian painter Vittore Carpaccio which took place around 1950. Carpaccio is a dish of raw meat or fish such as beef, veal, venison, salmon or tuna, thinly sliced or pounded thin and served mainly as an appetizer.
1. Sturgeon Carpaccio
The sturgeon carpaccio is a quick and elegant appetizer but not exactly simple. You have to be careful in handling the very delicate ingredients used in this recipe: caviar and raw sturgeon fish, one of the most valuable of all harvested fish in the world. Caviar is processed sturgeon roe and is considered a luxury food because of its rarity and exquisite taste. In this recipe, Orient Express chef Christian Bodiguel demonstrates how to prepare a sturgeon carpaccio dressed with caviar cream sauce and garnished with dill and cherry tomatoes. In the Orient Express, they usually serve this extravagant appetizer with some champagne or vodka depending on the client’s taste.
0.66 lbs. sturgeon
3 tablespoons olive oil
1.76 oz. caviar
1/2 cup heavy cream
salt, pepper, dill, cherry tomatoes
1. Slice the sturgeon into small and thin carpaccio pieces. Coat in mixture of olive oil and lemon seasoned with salt and pepper. Marinate for a few minutes.
2. In the meantime, prepare the caviar. Place some caviar on a plate and pour some cream gently, blending the two with the bottom of a spoon and making gentle circular motions.
3. Arrange the marinated fish slices on the plate. Place some cream and caviar around the fish gradually, tracing the lines of the fish with a small spoon to make a beautiful arrangement. Decorate with dill and cherry tomatoes and serve.
2. Piedmont Beef carpaccio with Dill Mayonnaise
500g Piedmont beef fillet, trimmed
2 egg yolks
1 tbsp lemon juice
salt and freshly ground black pepper
3 tbsp baby capers
handful of rocket leaves, roughly chopped shaved parmesan cheese, to serve
Parmesan olive oil or extra virgin olive oil
As the beef needs to be sliced as thin as possible, ask your butcher to slice it for you. If you do want to give it a go yourself, wrap the fillet in plastic wrap and freeze for 30 minutes to firm up. Using a very sharp, large knife, thinly slice the beef and cover the slices with plastic wrap as you go to prevent it from drying out. Refrigerate until needed.
Place yolks and lemon juice in a food processor and blend to combine. With the motor running, gradually add the olive oil in a thin, steady stream until the mixture becomes lighter in colour and thickens. Stir in the dill and season with salt and pepper.
To serve, arrange beef on cold plates, heap with rocket, drizzle over dill mayonnaise, then sprinkle with capers and a few shaves of parmesan. Heat one tablespoon of oil and one tablespoon of butter in a heavy-based frying pan over high heat until very hot. Serve over beef and drizzle with a little parmesan oil.
3. Beetroot Carpaccio
3 pre-ccoked beetroots,
100 g Parmesan cheese shaved, and balsamic vinegar cream, orange slices and mint leaf for decoration
Cut beet roots in fine, thin slices.
Salt and pepper to taste, bestrew with grated Parmesan and sprinkle with the Crema di Balsamico.
Serve on rocket salad bed and decorate with fresh orange slices and mint.