Kitchen appliances and utensils:cutting board, bowl, knife, tablespoon, 2 small bowls for spices and salt, paper towels, strong (harsh, nylon) threads.
Ingredients
| Name | amount |
| Chicken fillet halves | 3 pcs. |
| Common salt | 5-6 Art. l |
| A mixture of dried herbs | 2 tbsp. l |
| Ground coriander | 2 tbsp. l |
| Sugar | 1 tbsp. l |
Step cooking
To prepare this version of carpaccio, you need to do three operations with meat: pickle, soak and dry (salty).
Pickling
- Thoroughly rinse the chicken fillet halves (3 pcs.), Remove any remaining cartilage, films and grease, and dry with paper towels.
- Depending on the size, cut the fillet along the fibers into 2-3 parts, put in a bowl.
- In separate containers mix 1 tbsp. l mixtures of herbs with 1 tbsp. l ground coriander and 1 tbsp. l sugar with 5 tbsp. l salt.
- Sprinkle pieces of chicken fillet with a mixture of sugar and salt, mix thoroughly with your hands, add a mixture of spices and mix well again, literally mix the meat with salt and spices.
- Then the fillet should be slightly tamped, close the lid and refrigerate for 1 day. To make the meat better let the juice and marinate, it is recommended to crush it with oppression (cover the meat with a plate, and put a clean three-liter jar of water on top).
Soaking
- After 24 hours, remove the pickled meat from the refrigerator.
- Pour cold water in the same container.
- Steep meat for 3 hours, changing water every hour.
- After 3 hours, drain the water.
Drying (drying)
- Again, prepare a mixture of 1 tbsp. l spicy herbs and 1 tbsp. l ground coriander. To give carpaccio a beautiful color, add ground paprika to the spices - 1-2 tbsp. l It is also appropriate to use garlic in the preparation of this dish, and it is better to take dried - it will connect well with other seasonings and give an appetizing smell. At your discretion, you can also take a mixture of peppers - red, white and black, adjusting the sharpness, or make your own combination of spices.
- Dry the meat with paper towels and rub thoroughly with a spicy mixture.
- String each piece of fillet on a strong thread (fishing line) 35-45 cm long and tie it with a loop so that you can hang the meat for drying.
- The meat should be hung for 3-4 days in a well-ventilated place - on a glazed balcony, in a room near the battery, in a draft. The main thing - you can not dry carpaccio in the sun and in a dusty room.
Ready meat should be dry, hard, but not too hard. It is cut into thin translucent slices, which can be served as sliced with other meat products or separately, sprinkled with dressing from lemon juice and olive oil, can be added to salads or put on sandwiches. In any form, carpaccio is very tasty.
Video recipe
Watch the video, and you will understand how to properly chop the chicken fillet for carpaccio, how to marinate it and prepare it for drying. You will also see how carpaccio should turn out ready-made. Everything is very detailed, accessible and understandable.
Loading...