Recipe Catalog
Recipes with all the words: 1. Next come recipes that match some of the words
The original carpaccio is steak tartare, only not minced, but sliced into thin strips. At least that's how it's prepared at the Cipriani restaurant, where it was invented fifty years ago. But "original" doesn't mean "the only one." The carpaccio theme can be worked on further.
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Dried beef carpaccio with vegetable salad, ginger, and coriander is a refined dish of Spanish cuisine that embodies the best traditions of Mediterranean flavor. Originally, carpaccio appeared in Italy, but over time this way of serving meat spread worldwide, acquiring unique variations. In this recipe, beef fillet undergoes light thermal processing that adds textural complexity while preserving tenderness and flavor richness. The slightly crunchy and fresh vegetables create harmony with the spicy note of ginger and the aroma of coriander. A light soy sauce and olive oil unite the ingredients into a single symphony of flavors. This dish is perfect as an elegant appetizer on a festive table or as a refined gastronomic experiment for true meat connoisseurs.
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Beef carpaccio with arugula is an exquisite dish of European cuisine that combines the tenderness of thinly sliced beef with the spicy freshness of arugula. This recipe has its roots in Italy, where carpaccio first appeared in Venice in the 1950s. The tender meat, slightly frozen for easy slicing, reveals its flavor through lemon juice, salt, and freshly ground pepper. It is complemented by spicy arugula, thin slices of parmesan, and rich balsamic vinegar. Every detail of the dish is crafted for harmony: the tenderness of the beef, the slight bitterness of the greens, and the sharpness of the cheese. Carpaccio is perfect as an appetizer for festive dinners or for light gourmet enjoyment in a secluded atmosphere.
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Beef carpaccio with truffle oil is a refined dish that comes from Mediterranean culinary traditions. Thin slices of beef tenderloin reveal their flavor under the influence of aromatic truffle oil, while parmesan and fresh arugula add richness and freshness. Originally, carpaccio appeared in Venice in the mid-20th century and was named after the artist Vittore Carpaccio, whose paintings featured a rich red color reminiscent of raw meat. This recipe brings Spanish accents with balsamic vinegar, creating an elegant combination of sweet acidity and spicy garlic aroma. Carpaccio is perfect as an exquisite appetizer for dinner, creating a unique atmosphere of lightness and culinary mastery.
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Beef carpaccio with mozzarella and artichokes is an exquisite dish inspired by Spanish cuisine that combines the tenderness of beef tenderloin, the creamy texture of mozzarella, and the rich flavor of sautéed artichokes. The history of carpaccio originates in Italy but has gained unique interpretations worldwide due to culinary experiments. The combination of lemon juice, olive oil, and capers highlights the freshness of the meat, while arugula and tomatoes add a spicy touch. This dish is perfect for a light yet elegant dinner served with crispy toast and a glass of white wine. It is a gastronomic journey where each note of aroma reveals the special character of the ingredients, creating a harmony of flavors.
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Beef carpaccio with strawberries and 'black pearl' is an exquisite recipe inspired by Spanish cuisine. The thinnest slices of chilled beef tenderloin infused with the aroma of rum and olive oil create a remarkable flavor combination. Bright strawberries, juicy blackberries, and delicate raspberries add sweet and tangy-fresh notes that highlight the rich taste of the meat. The 'black pearl' made from balsamic vinegar using agar-agar gives the dish an elegant texture and visual charm. This dish is not just a gastronomic delight but a true aesthetic experience, perfect for festive occasions or a romantic dinner.
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Beef carpaccio with mustard sauce is a refined dish embodying the elegance of European gastronomy. Although traditionally associated with Italian cuisine, its variations have found a place in Spanish culinary traditions as well. Thin slices of beef soaked in honey-mustard dressing acquire a delicate spiciness highlighted by fresh arugula and tangy capers. Creamy balsamic adds a sweet-sour accent, while parmesan completes the harmony of flavors with a rich salty note. This dish is served cold, allowing all ingredients to reveal their beauty, making it perfect for a light dinner or an exquisite appetizer. Carpaccio is true art of simplicity where freshness and balance are key elements of its exquisite taste.
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Beef carpaccio with parmesan is an elegant dish that captivates with its refinement. Despite its Spanish origins, this recipe traditionally originated in Italy, in Venice. Thin slices of tender beef tenderloin, slightly chilled, have a soft texture and rich flavor. Capers add a tangy acidity, while aromatic parmesan provides noble saltiness. The lightness of arugula and the sophistication of olive oil create a harmonious and balanced taste. This dish is perfect for both an aperitif and a romantic dinner or formal event, creating an atmosphere of haute cuisine.
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Chilled beef carpaccio is a refined dish with a rich history rooted in Italian cuisine but also reflected in Estonian gastronomy. Tender, thinly rolled slices of fresh beef harmonize with a rich truffle sauce, peppery arugula, and aromatic parmesan. Crispy bread chips add textural contrast, while a drop of quality olive oil completes the composition. This dish is perfect for connoisseurs of exquisite cuisine—served as an elegant appetizer alongside a glass of good wine. Carpaccio impresses with its airy lightness and richness of flavor nuances, creating an unforgettable gastronomic pleasure.
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Carpaccio was invented only 56 years ago, but it seems like it has always been around. The original version of this cold appetizer is raw beef tenderloin petals under lemon dressing with olive oil and balsamic sauce. To be able to cut the meat thinly, it needs to be slightly frozen. In addition, you can add baked cherry tomatoes (as we did), or you can simply add arugula. And of course, what Italian dish would be complete without parmesan: here you can simply crumble it or cut it into thin slices.
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Warm salad with tomatoes and beef is a combination of simple ingredients turned into a gastronomic delight. The origins of such a dish can be found in European cuisine, where fresh products play a key role. Baked tomatoes infused with herbs and olive oil acquire a sweet depth of flavor, while tender beef adds heartiness and richness. Parmesan provides spicy notes, and pickled onions and truffle oil create an exquisite aftertaste. This salad is an ideal choice for dinner in a cozy atmosphere, highlighting the simplicity and harmony of the ingredients.
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Warm beef salad is a true embodiment of Italian gastronomy, combining rich flavors with the art of simple yet refined cuisine. Marinated pieces of ribeye beef infused with thyme, mustard, and Worcestershire sauce acquire a rich taste that perfectly complements the tenderness of mini potatoes and the freshness of vegetables. The salad mix adds lightness while the classic vinaigrette provides a tangy note. This salad is a versatile dish that can be served as a warm appetizer or light dinner. It pairs wonderfully with crispy bread and a glass of dry red wine, making the meal particularly enjoyable. Its rich yet balanced flavor makes it an ideal choice for lovers of Italian cuisine.
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Salmon carpaccio with lightly salted salmon, adjika, and horseradish is an exquisite dish inspired by Italian traditions. The lightness and tenderness of the salmon harmoniously combine with the bright spiciness of adjika and the sharpness of horseradish, creating a delightful contrast of flavors. The origins of carpaccio trace back to Venice, where it was first made from beef, but over time variations with fish became equally popular. This salmon version is a great choice for gourmets who appreciate freshness and sophistication. Corn salad adds a textural play, while the tomato-pepper sauce with garlic gives the dish richness and a slight sweetness. Such carpaccio would make an excellent appetizer for a festive table or an elegant option for a romantic dinner, highlighting the richness of Mediterranean cuisine.
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Sea monkfish carpaccio with zucchini is an elegant dish of Italian cuisine that embodies Mediterranean traditions. The monkfish, tender and firm, gains refined freshness from a marinade of lime, basil, and olive oil. The thin slices of fish melt in the mouth, while the green zucchini noodles add lightness and a crunchy texture to the dish. The balance of sweetness, acidity, and aromatic herbs makes this carpaccio an exquisite choice for gourmets. It can be served as a light appetizer for a romantic dinner or as a stylish dish on a festive table, garnished with greens and fresh citrus notes. Inspired by Italian culinary art, it combines simplicity in preparation with gastronomic perfection, highlighting the natural flavors of high-quality ingredients.
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Langoustine carpaccio and artichoke crudo with truffle emulsion is a refined dish of Italian cuisine that combines the freshness of seafood with the exquisite aromas of truffle. Langoustine carpaccio features delicate thin slices of blanched tail infused with a light taste of olive oil. Artichoke crudo adds textural contrast, revealing a slight acidity from lemon marinade. The truffle emulsion, created by vigorously mixing truffle oil and balsamic vinegar, gives the dish a sophisticated depth. Freshly chopped truffle enhances aromatic richness, turning each forkful into a gastronomic delight. Delicate crispy langoustine tempura completes the composition with an elegant touch, highlighting the balance of flavors. This dish is an ode to Italian cuisine, perfect for special occasions where luxury and refinement are appreciated.
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