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An appetizer that uses raw meat, so be sure to buy meat from reliable sources.

  • 200 g beef (can be found at the butcher's shop sliced),
  • 1 hand small arugula leaves,
  • 1 teaspoon capers,
  • 1/2 lemon,
  • 2 tablespoons olive oil,
  • Parmesan,
  • salt,
  • pepper.

Servings: 2

Preparation time: less than 15 minutes

CARPaccio RECIPE PREPARATION:

If you can't find the sliced ​​carpaccio ready, you can also cut it at home if you put the meat in the freezer 30 minutes before you start slicing it with a very good knife. Arrange the slices of beef on a plate. Sprinkle the capers and arugula leaves. Sprinkle with olive oil and the juice of 1/2 lemon. Season with salt and pepper. Before serving, place a few thin slices of Parmesan cheese on top.

Good appetite!


Carpaccio - Recipes

Ingredient:

  • For 1 serving:
  • 150 g beef fillets
  • 5 g almonds
  • 1 tablespoon lemon juice
  • 1 tablespoon mustard
  • 1 tablespoon grated horseradish, as desired
  • 200 g of fresh salad mix
  • 2 tablespoons olive oil

The first step in preparing the Carpaccio recipe is to salt the meat with salt and pepper and grease it with mustard. Wrap tightly with cling film as if it were candy and twist the ends. Leave in the freezer for 24 hours.

Remove the meat from the freezer and let it thaw lightly for 10-12 minutes and cut it into thin slices. It is easier to cut thin slices when it is half frozen. Arrange the rounds like bricks on the bottom of a large plate.

Sprinkle with salt, pepper, chopped walnuts of your choice & # 8211 almonds, cedar nuts, hazelnuts and sprinkle with a little olive oil.

Serve with freshly seasoned salad.

The recipe is suitable when you have beef and vegetables of your choice in your diet.

If your answer is yes, we are glad you found us! Our mission is to help you gain and maintain the perfect weight, feeding you in a healthy way. This is entirely possible with the help of a diet designed especially for you. We hope we find it useful.


10 Carpaccio Recipes for Pumpkin Light

Carpaccio is a very sophisticated recipe, usually served as an entrée. Unlike many entrees served at star-studded restaurants, which can last for hours, carpaccio is an elegant and delicious option, but quick and convenient.

It is usually served with finely chopped vegetables or diced or diced meat. A healthy entry option is light pumpkin carpaccio, which becomes very delicious when combined with some fresh dressings and spices.

Below are some recipes for blends and flavors to serve your zucchini lightly. Enjoy the meal!

1. Recipe for light carpaccio with mustard

ingredient:

  • 1/2 medium zucchini
  • tasted Parmesan grapes
  • 2 tablespoons mustard
  • 1 lemon
  • 1 tablespoon olive oil
  • pepper to taste
  • salt to taste
  • pepper to taste.

Preparation method:

Take a large saucepan with water to boil. With a mandolin, slice pumpkin into thin slices. When the water boils, put the zucchini and leave it for 20 seconds. Remove from the heat, drain with a pasta holder and pour into cold water to stop cooking. Gently arrange slices of pumpkin on a plate or tray. In a bowl, mix the mustard, olive oil and lemon with a whisk. Season with salt to taste and pepper. Pour over the pumpkin, sprinkle with grated Parmesan cheese and chives. Serve!

2. Recipe for light carpaccio with salad

ingredient:

  • 1 Italian zucchini
  • 2 tomatoes
  • 1 teaspoon oregano
  • 1 clove of garlic, crushed
  • 2 tablespoons balsamic vinegar
  • 5 tablespoons olive oil
  • 1 tablespoon fresh basil
  • 1 tablespoon fresh thyme
  • 6 lettuce leaves
  • 5 arugula leaves
  • 1 radicchio leaf
  • salt to taste
  • pepper to taste.

Preparation method:

Cut the Italian zucchini horizontally and into thin strips with a mandolin. Season quickly with salt and grill on both sides in a pan with olive oil. Book it. Cut the tomatoes, garlic, thyme and basil and mix with balsamic vinegar, salt, pepper and olive oil. Book it. Put the delicate zucchini on a large plate, put the salad aside and season with the sauce. Finish with oregano and serve.

3. Recipe for light carpaccio with almonds

ingredient:

  • 1 zucchini
  • 10 almonds
  • extra virgin olive oil
  • ½ lemon
  • 10 arugula leaves
  • salt to taste.

Preparation method:

Cut the zucchini into slides, preferably with a mandolin, to thin. Put a plate in circles. Squeeze 1/2 lemon, fry 1 tablespoon of olive oil over the pumpkin slices. Sprinkle with salt and spread the ground almonds over the surface. Season the arugula leaves with olive oil and salt and place in the center of the bowl. Watch yourself!

4. Recipe for light zucchini carpaccio with dried tomatoes

ingredient:

  • 1/2 basil basil
  • 2 tablespoons olive oil
  • 2 zucchini cut into thin slices
  • 1/2 cup dried tomatoes
  • salt to taste
  • pepper to taste.

Preparation method:

In a bowl put slices of pumpkin, sprinkle with olive oil, season with salt, pepper and basil and bring to a preheated oven for a few minutes. Add dried tomatoes. Serve.

5. Recipe for light carpaccio with pumpkins

ingredient:

  • 1 medium zucchini
  • olive oil
  • 1 tablespoon mustache
  • 1 tablespoon of English sauce
  • 1/2 squeezed lemon
  • goats to taste
  • grated cheese to taste.

Preparation method:

Cut the raw zucchini into thin slices with mandolin and place them on a large plate. In a bowl, mix the olive oil, mustard, English sauce, lemon juice and pour over the pumpkin. Garnish and finish with deer and grated cheese. Serve!

6. Recipe for light zucchini carpaccio with fennel

ingredient:

  • 2 tablespoons shoyu sauce
  • 2 tablespoons white wine vinegar
  • 3 tablespoons olive oil
  • 1 squash of zucchini cut into thin slices
  • 1 cup of fennel tea
  • chopped fennel leaves.

Preparation method:

Put a layer of zucchini in a row on a tray. In a bowl, mix olive oil, vinegar, shoyu sauce and fennel to make a homogeneous sauce. Brush the zucchini with this sauce and then serve.

7. Recipe for light carpaccio with nuts

ingredient:

  • 1 zucchini
  • 10 chopped walnuts
  • extra virgin olive oil
  • ½ lemon
  • salt to taste.

Preparation method:

Cut the zucchini into slides, preferably with a mandolin, to thin. Put a plate in circles. Squeeze 1/2 lemon, fry 1 tablespoon of olive oil over the pumpkin slices. Sprinkle with salt and spread the chopped walnuts over the surface. Watch yourself!

8. Recipe for light pumpkin carpaccio with celery

ingredient:

  • 1 zucchini cut into thin slices
  • 2 nuts
  • 1 tablespoon cottage cheese
  • 1 stalk of chopped celery
  • rocket leaves to taste
  • salt to taste
  • pepper to taste
  • thread of olive oil.

Preparation method:

Distribute the thinly sliced ​​pumpkin in a baking dish. Season with salt, pepper and olive oil. Microwave for one minute. Put the zucchini on a plate. Put the cottage cheese in the center. Break the nuts and spray them on top. Add the chopped celery and arugula. Season to taste and serve with salt and pepper immediately.

9. Recipe for light zucchini eggplant carpaccio

ingredient:

  • 1/2 medium zucchini
  • 1/2 medium lettuce
  • tasted Parmesan grapes
  • 2 tablespoons mustard
  • 1 lemon
  • 1 tablespoon olive oil
  • pepper to taste
  • salt to taste
  • pepper to taste.

Preparation method:

Take a large saucepan with water to boil. With a mandolin, slice pumpkin and eggplant into thin slices. When the water boils, add the zucchini and eggplant and leave for 20 seconds. Remove from the heat, drain with a pasta holder and pour into cold water to stop cooking. Gently arrange the zucchini and eggplant into slices on a plate or tray. In a bowl, mix the mustard, olive oil and lemon with a whisk. Season with salt to taste and pepper. Pour over the carpaccio, sprinkle with grated Parmesan cheese and chives. Serve!

10. Recipe for light pumpkin carpaccio with raisins and pesto

ingredient:

  • 80 g finely chopped pumpkin
  • 30 ml of light basil pesto
  • 10 g raisins
  • 5 g pine nuts
  • 30 g dry curd
  • 30 ml of fresh cream.

Preparation method:

Cut into the mandolin of the pumpkin. Grate the sides of the pumpkin slice and arrange them in a round bowl. Soak with basil pesto and curd dissolved in the cream. Garnish with raisins and pine nuts and continue to serve!

Cabbage is a light vegetable that handles well in various recipes and dishes. It is very tasty when eaten raw or also sautéed, as an accompaniment to hot dishes or in fresh salads. Because it has a very smooth taste, it mixes perfectly with sweet ingredients, such as various fruits. What do I say

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How to make beef carpaccio with arugula and parmesan

Carpaccio: This time I used a beef carpaccio from Lidl. It was very good but there is better and without preservatives. The biggest problem is slicing. Buy a beef muscle. Put it in the freezer for about two hours, after rolling it in plastic wrap to give it a round shape. If you have a slicer, it's very simple. If not, use a very sharp, narrow knife (the wide blade sticks to the meat and breaks it) and cut it as thin as you can.

Focaccia: buy a pizza top, spread on a tray, grate a few cloves of garlic (lightly spread the garlic over the entire surface). Sprinkle with sea salt, pepper and grated Parmesan cheese. Sprinkle with olive oil and put in the oven heated to 220 degrees, for about 10 minutes, until the first golden areas appear on the counter. Remove and slice into triangles.

Place slices of meat on a white plate, arugula on top, grate slices of Parmesan cheese, season with salt, pepper and olive oil. You must have at hand lemon or balsamic vinegar, a matter of taste.

If you like raw beef or fish, try fish carpaccio or Saint Jacques carpaccio.


5 Recipes for Carpaccio Light Beef

A very traditional and sophisticated entree or antipasto recipe is carpaccio. And the most classic is beef carpaccio.

For those who don't know, carpaccio appeared in Italy and is a meat cut into thin slices and served raw with green leaves and a few accompanying sauces. It combines very well with mustard, caper, parmesan, yogurt sauce or white wine.

Beef carpaccio is usually prepared with some light and delicate meat, such as mignon fillet or lizard, which should be cut into thin slices. Some already cut and frozen versions can be found in some supermarkets. In addition to meat carpaccio, you can find fish carpaccio and even vegetables.

Below we have selected some practical and tasty recipes for light meat carpaccio to prepare you and serve as a sophisticated entrée for your guests. Good preparation and appetite!

1. Recipe for light meat carpaccio with mustard sauce

ingredient:

  • 2 tablespoons mustard
  • 4 tablespoons water
  • 2 tablespoons cracked
  • 1 tablespoon grated Parmesan cheese
  • 2 asparagus.

Preparation method:

Open the carpaccio blade on a shallow plate and let it thaw for 5 minutes. Cut the asparagus stalks and join them together with a string. Let them cook for 7 minutes in boiling water, 5 minutes with the tips pointing up and 2 minutes with the tips down. For the sauce: put the mustard, filtered water, capers and grated Parmesan in the blender and mix everything together for 30 seconds. Remove the asparagus from the water and place it in a bowl of water and ice to stop cooking and intensify the color. Put the asparagus over the carpaccio and bake with the mustard sauce. Serve!

2. Recipe for light carpaccio with mushrooms

ingredient:

  • 200 g of filet mignon
  • 2 teaspoons olive oil
  • 1 tablespoon lemon juice
  • 2 tablespoons water
  • 1 teaspoon mustard
  • 2 tablespoons cracked
  • 4 tablespoons chopped mushrooms
  • 1 tablespoon oregano.

Preparation method:

Cut the meat into very thin strips. Arrange on a plate. In a bowl, mix the sauce ingredients by beating well until emulsified and dipped over the cut meat. Serve with lettuce or minced and washed turkey.

3. Recipe for light meat carpaccio with arugula and lettuce

ingredient:

  • 4 lettuce leaves
  • 10 arugula leaves
  • 1 teaspoon
  • 1 tablespoon mustache
  • 3 tablespoons olive oil
  • 12 thin slices of beef carpaccio
  • 4 tablespoons parmesan cheese
  • lemon juice to taste.

Preparation method:

Wash and cut the salad and arugula into thin slices and set aside. In another bowl, combine the caper, mustard and olive oil. Then place the rolled carpaccio on a plate or plate. Cover with the leaves, pour the sauce and finish with lemon juice to taste. Serve!

4. Recipe for light carpaccio with pears

ingredient:

  • 4 tablespoons olive oil
  • 4 tablespoons white wine
  • 1 teaspoon mustard
  • 1 pinch of salt
  • 4 tablespoons goats
  • 1 cup chopped mushrooms
  • 2 tablespoons black pepper
  • 1 tablespoon fresh oregano.

Preparation method:

Wash the pears well and cut into thin slices with the peel. Cut the meat into thin slices and season with lemon juice. In 4 courses, combine chopped carpaccio with pears. Mix the ingredients in the sauce and dip the carpaccio. Serve!

5. Recipe for light beef carpaccio with herb sauces

ingredient:

  • 1 piece of fresh and clean beef lizard of 1 kg
  • ½ cup of fresh basil tea
  • 1 lemon
  • 6 mint leaves
  • 4 tablespoons olive oil
  • salt to taste.

Preparation method:

Cut the lizard into very thin blades. Sit on a serving plate. Beat the remaining ingredients of the sauce in a mixer according to the pulse function. Put over the carpaccio. Continue serving.

Avocado is a fruit that can be very healthy because it contains good amounts of healthy fats that can be allied with the heart. If you are on a low carb diet, this can also be a pretty good choice. Of course, you need to think about recipes that do not carry sugar or other high-carbohydrate ingredients such as pies, cakes, pancakes and pasta. One idea is to prepare cr

Lasagna is the Italian recipe that has won the heart and stomach around the world. There is no one who does not like lasagna and, although the traditional version is Bolognese, today there are countless different variants of lasagna, such as eggplant, pumpkin, white sauce, chicken, broccoli, etc. See more


Homemade carpaccio with truffle mayo

Carpaccio is a well-known aperitif in many restaurants. But, of course, you can also buy it in the store. Carpaccio is a thinly sliced ​​beef and contains a lot of protein and low fat content. Fortunately, you can easily make this dish yourself. By cutting a steak into very thin slices and squeezing flat, you get a fresh carpaccio. Keep in mind that pregnant women are not allowed to eat this dish!

This dish is often eaten with pesto or truffle mayonnaise. We have 2 options today. Using light mayonnaise you will save a lot of calories, especially fat. You can get truffle oil at a wholesaler or at some supermarkets.

Nutritional value

Calories: 292 kcal
Carbohydrates: 3 gr
Sugars: 2 gr
Fat: 17 gr
Saturated: 4.4 gr
Protein: 25 gr

Ingredients

  • 1 steak of about 100 grams
  • 2 teaspoons mayonnaise with light sauce
  • 10 grams of pine nuts
  • ½ teaspoon truffle oil
  • 10 grams of parmesan
  • Sun-dried tomatoes
  • arugula
  • Peppers and salt

Carpaccio preparation with mayo truffles

  1. Remove the steak from the package and let it reach room temperature in about 30 minutes.
  2. Slice the steak as thin as possible. Place these slices on a cutting board and press them as flat as possible with a knife. Make sure you can still remove the slices from the shelf. Cover a plate with all the slices.
  3. Sprinkle a little pepper and salt over the carpaccio. Meanwhile, mix the mayonnaise with the truffle oil and spread over the carpaccio. Finely chop the tomatoes and sprinkle them over the bowl with the pine nuts and arugula.
  4. You can eat, enjoy your meal!

More delicious recipes like this? Then quickly view it XXL Recipe Book for nutrition!


Preparation

In a well-heated pan, place the chopped walnuts together with a tablespoon of honey and caramelize, stirring constantly. Then take them out on a baking sheet and let them cool.

Cut the beets into slices as thin as possible with a vegetable slicer (mandolin type) or a very sharp knife. Peel a squash, grate it and cut it into cubes. Squeeze the lime. Put, in a blender, the lime juice together with 4 tablespoons of mango cubes and pass until you get a puree.

Crush the allspice and black peppercorns in a mortar. Mix half of the crushed spices with chilli cayenne pepper, olive oil, mango puree and a teaspoon of honey. Season with salt to taste.

Wash the leaves of Mangold or mixed salad and drain them well of water.

Mix the beetroot slices with half of the previously prepared dressing and place them evenly on 2 plates. Add the mango leaves or salad, the remaining mango cubes and the goat cheese. Sprinkle with the rest of the dressing. Season with allspice and freshly ground black pepper and sprinkle with caramelized walnuts.


Wrap 4 pieces of beets in foil and bake at 200 degrees for 35 & # 8211 40 minutes. Meanwhile, prepare a salad dressing. Mix in a bowl olive oil with mustard and apple cider vinegar. Valerian salad is placed on plates after it has been washed and kept in absorbent paper for draining. Mix with the dressing above.

Remove the beets from the oven, cool, clean and slice thinly. Grease the beet slices with honey and bake for 10 minutes. Then place on a plate and decorate each slice with a pinch of horseradish cream.

Goat cheese rolls are given through flour, egg and breadcrumbs and placed in a fryer at 180 degrees for 3 & # 8211 4 minutes. Place on top of the beet slices, thus forming the delicious recipe: Crispy curd with beet carpaccio and horseradish cream with valerian salad.


Beef carpaccio with cooked young beets, horseradish, cardamom and parmesan

  • 680 g of young beet root olive oil
  • about 10 tablespoons of balsamic vinegar salt and freshly ground black pepper
  • 1.5 kg of beef fillets
  • 100 g freshly grated horseradish or horseradish paste
  • 200 g fresh cream
  • a little white wine vinegar
  • juice of 1 lemon
  • 3 good cardamom hands
  • 100 g race parmesan

Preheat the oven to 230 ° C / stage 8 for the gas one. Wash and grate the beets, cut off the ends and place in a baking tray with a little oil, balsamic vinegar, salt and pepper. Cover with foil and bake until tender. The time required for cooking depends on the size of the beet heads.

After preparing the beef (see recipe above), sprinkle the beets at random (either whole or cut in halves or quarters, depending on size) on top of the sliced ​​meat. Now it's time to mix horseradish with fresh wine. The pasta obtained must be well seasoned, usually needing a little white wine vinegar or some lemon juice. Pour the composition over the beets. Straighten the cardamom leaves with olive oil and lemon juice. Then spread them on the plate, together with the grated Parmesan cheese, and put them on the plate!


Carpaccio (& # 8220gatit & # 8221) of fish

If you want to try a more elaborate version of fish & # 8220cooking & # 8221 without fire, try the option below:

  • 1 clove of garlic
  • 1 tablespoon pink pepper
  • 1 teaspoon black pepper
  • 1 star anise
  • 3, 4 juniper berries
  • a few parsley leaves
  • 10 rosemary needles
  • Then add 2 tablespoons of sea salt, 2 tablespoons of sugar, a few green thyme leaves and mix for a few more seconds.

Cover the fillet / fillets with the flavored mixture, place in a tray and cover the tray with plastic wrap. Leave in the fridge until the next day. At least a few hours.

Briefly wash the fish in cold water, press a little with paper towels then slice very thin, arrange on a plate and decorate with a few lettuce leaves, watercress, arugula (which you have on hand) and sprinkle with lemon oil dressing (stir in a jar ¼ lemon juice and ¾ olive oil, until you get an emulsion).


Beef Carpaccio

The one who invented Carpaccio is Giuseppe Cipriani, the founder of a bar. He prepared this food for Countess Amalia Nani Mocenigo, when doctors had advised her to eat raw meat. The name comes from Vittore Carpaccio, a painter known for the red and white tones in his works.

Today we will teach you how to prepare the most delicious beef carpaccio at home.

Ingredients (4 servings)

  • 450g beef muscle
  • 2 teaspoons mustard
  • 5 tablespoons olive oil
  • salt and pepper
  • the juice of half a lemon
  • mustard, lettuce or dandelion leaves for serving

Method of preparation

Put 450g of beef in the freezer. When it is half frozen, remove the meat and cut it into thin slices.

Put 4 slices between 2 baking sheets and beat them with a hammer until they become thin, then place them on a plate.


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