Ducks Salt Pepper

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Ducks Salt pepper

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Carpaccio was served for the first time at Harry's Bar in Venice in 1950. To meet the needs of a Comtess doctor forbade him to eat cooked meat, the chef and owner Giuseppe Cipriani poured vinaigrette on the paper thin slices of raw meat and named his creation after Vittore Carpaccio, painter Vienna of the 15th century. The artist Carpaccio, who is best known for a series of photos with Santa Ursula, it seems that the color red. The chief looked at his plate raw meat and saw the same red and carpaccio of life.

This dish originated in Italy in May, but the French had the idea and ran with it. These days, you will find many recipes for carpaccio in France, all with very finely cut food.

Here are three delicious carpaccio of French drawings in the original. In preparing them, please note the following:

  • Using only the freshest ingredients. This is particularly true for the duck carpaccio, meat is only "cooked" in lime juice.
  • You should have a knife, long and strong to prepare them. It's only how they get the paper thin slices that characterize almost a carpaccio.
  • Even though some purists say it changes the taste, you can try freezing the meat hours before cutting. This makes it easier to get thin slices.

Carpaccio of duck breast
Carpaccio of duck

  • 1 large duck breast
  • 1 / 2 pineapple, diced
  • 1 / 2 cabbage, julienned
  • 2 lemons, juice
  • 1 tablespoon tablespoon olive / 4 cup walnuts or hazelnuts
  • pepper
  • salt

Finely Cut the duck breast. Put in a little flat deep, without overlapping pieces. Pour lemon juice and 2 tablespoons of oil. Place in refrigerator to marinate for 20 minutes. In bowl mix cabbage and pineapple with lemon juice and remaining oil. Salt and pepper to taste. Place the duck with the salad on plates and serve immediately. Makes 4 servings

Carpaccio © là © SA etable juices at the same
Carpaccio with Sesame Vegetables

  • 1 tomato company
  • 1 / yellow pepper 2
  • 1 / green pepper 2
  • 2 large mushrooms
  • 1 / 2 cucumber
  • 1 small fennel bulb, two outer leaves removed
  • Juice of 1 / 2 lemon
  • 3 tablespoons sesame oil
  • 2 tablespoons sesame seeds
  • 1 tablespoon cumin seeds (optional)
  • Salt and pepper

Slice the tomatoes, peppers, mushrooms, cucumbers and fennel as finely as possible. Place mushrooms in a bowl and sprinkle lemon juice. Add remaining vegetables and sesame oil. Mix gently and season with salt and pepper to taste.

Identify salad on dinner plates and sprinkle with sesame seeds and cumin.

Makes 4 servings.

Salmon Carpaccio
Carpaccio Salmon

  • 2 cucumbers, peeled and sliced as thinly as possible
  • 8 oz salmon thinly sliced smoked cut into thin strips
  • juice of 1 lemon
  • 1 tablespoon fresh dill, chopped finely
  • 1 / olive oil 2 tablespoons
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon French mustard
  • salt and pepper

Attractive Place cucumber slices on four salad plates. In a bowl, mix the salmon slices with lemon juice and dill. Prepare a vinaigrette with olive oil, vinegar, mustard, season with salt and pepper to taste. Pour over cucumbers. Place the salmon on top of cucumbers. Serve immediately or refrigerate for several minutes. 4 servings.

Now that you know what you're having for an entree, stop by Easy French Food and have a look at some French Bistro Recipes for an easy main course. Easy French Food is written by Kim Steele, an enthusiastic home chef and apprentice food photographer living near Paris. Come join her and learn lots of fun information about French food and culture.


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