Ƙungiyar tasa ta carpaccio (Carpaccio, ital.) An kirkiro ne da kuma shirya Giuseppe Cipriani a 1950. An zabi sunan ne don girmama Vittore Carpaccio, ɗan tarihin Renaissance na Italiya.
Traditional carpaccio wani sliced yankakken sashi na ƙwayar zuma maraƙin da aka yi da man zaitun, 'ya'yan itace vinegar da / ko ruwan' ya'yan lemun tsami (abincin girke na Cipriani ya ƙunshi wasu abubuwan sinadaran). A al'ada, ana amfani da nama carpaccio a matsayin abincin sanyi tare da cakulan Parmesan, rucola, Basil, tumatir da ruwan inabi.
A halin yanzu, ana amfani da kalmar "carpaccio" dangane da kusan kowane tasa na sliced sosai kuma mafi yawancin samfurori marasa lafiya. Naman nama ko kifi don saukaka slicing an sanya shi dan lokaci a cikin dakin daskarewa na firiji, kuma wani lokaci ana ƙone.
An samo mota mai hatsari sosai daga kifi, wato, kusan kowane kifi salmonid. Salmonids suna da dandano mai ban sha'awa kuma suna dauke da abubuwa da dama, da amfani da ma wajibi ga jikin mutum.
Salmon carpaccio - girke-girke
Sinadaran:
- 'yar kifi, girma artificially (wannan yana da muhimmanci) - kimanin 300 g;
- Cakulan Parmesan (ko sauran cuku) - 100-120 g;
- tumatir red cikakke - 2 inji mai kwakwalwa. matsakaicin girman;
- don marinade:
- vinegar, innabi halitta - 2-3 tsp.
- man zaitun Ƙarin Virgin - 1-3 st. spoons;
- lemun tsami ruwan 'ya'yan itace (ko lemun tsami) - 1-2 tbsp. spoons;
- sabon barkono mai zafi mai zafi - 1 pc.;
- ganye (arugula, basil, coriander);
- gishiri.
Shiri
Hakika, muna amfani da samfurori ne kawai. Kifi dole ne ya wuce kulawar dabbobi.
Shiri na salmon carpaccio baya buƙatar basira da lokaci. Na farko mun shirya kifi. Muna kunshe da wani ɓangare na fillet a cikin fim ko kayan abinci kuma za mu motsa a cikin injin daskarewa don sa'a daya ko biyu - bayan da kifi ya dace a yanke, kuma, yanayin rashin yanayin zafi shine, ta wata hanya, ƙarin disinfection.
Mun shirya marinade. Mix man zaitun, ruwan inabi da lemun tsami. Rabin rabin barkono mai cinyewa da gishiri. Ƙara zuwa marinade - bari a saita shi na minti 10. Sa'an nan kuma zame ta ta hanyar mai da hankali da kuma saɗa kasan daɗaɗɗa biyu na yin jita-jita (lissafi na samfurori don 2 servings) tare da gogaren siliki.
Tare da wuka mai maƙarƙashiya, mun yanke kifaye a cikin shinge mai mahimmanci kamar yadda ya yiwu kuma an shimfiɗa ta da kyau a cikin wani Layer. Tumatir mu yanke yanka kuma yada daga gefen. Daga sama da kariminci yana cinye kifi marinade. Mun yanke cuku kamar yadda ya fi dacewa, zai fi dacewa tare da wuka da ruwa mai launi. Mu yada cuku a kan kifi da kuma ado da ganye. Kafin yin hidima, bari kifin carpaccio ya zauna na minti 15-20, domin kifi zai iya cin nasara.
Irin wannan dadi mai dadi cikakke ne ga maraice maraice.
Zuwa salmon carpaccio zai iya aiki kusan kowane giya, gin, vodka, giya.
Zaka iya shirya salmon yi don carpaccio. Carpaccio, sliced daga fillet ya yi birgima a cikin takarda, ya dubi mai girma. A cikin wannan sutura, yanke wani babban nau'i na fillet, amma kada ku yi farin ciki tare da marinade tare da yankakken ganye na dill da coriander, wanda aka nannade shi. Sa'an nan kuma - a cikin fim ɗin kuma sanya shi a cikin injin daskarewa, kuma a cikin mataki na ƙarshe mun yanke da kyau a kwantar da su, sannan muka sake zubar da shi tare da marinade, mun kara cuku, tumatir da ganye. Yadda za a dafa carpaccio daga kifi da aka kama daga tafkin ruwa? Don shirya carpaccio daga kifaye na kifi, dole ne a fara kiyaye shi: don wanka, gishiri, marinate ko shan taba.
Sakaran da ba a taɓa ba shi nauyi har zuwa kilogiram 2 an bushe ya bushe ta kwanaki 9-13 ko a cikin ruwan sanyi mai sanyi don kwanaki 6-13, kuma a cikin zafi mai zafi don kwanaki 5-9. Ƙananan filletin fata tare da fata - don kwanaki 5-9. Yawan gishiri ya zama kusan 20% na nauyin kifaye. Kafin salting, kifi ya kamata a daskare. A cikin firiji na zamani, yawan zafin jiki a cikin injin daskarewa yana da kusan -18 digiri C. A wannan zazzabi, kifin da yake kimanin kilo 2 ya isa ya riƙe kimanin kwanaki 2.
Don kare kanka kamar yadda ya yiwu, ko da yaushe hada da cikin sinadaran na marinade vinegar, tafarnuwa da zafi ja barkono.