ʻO kahi pēpē carpaccio kahi meaʻai momona. Hāʻawi ʻia ia i kahi maka, maka ʻia i ka wai citrus ma ke ʻano he marinade a hoʻowali ʻia me nā mea ʻala. Akā ʻoiai he pipi paha ka pipi.
Hōʻike o ka hoʻomākaukauʻana:
Ke hoʻomau nei ka mea nona ka pā i kahi kīʻaha ʻole no ka wahine kaulana ʻo Venetian, ka mea a ka kauka i pāpā ai i ka ʻai i ʻai ʻia. ʻO ia ke kumu no ka kuke ʻana i ka ʻōpala pīpī i ka ʻiʻo momona i ka wai citrus a kapa ʻia ka ipu ma hope o Vittore Carpaccio, kahi mea kiʻi i makemake i ke kala burgundy i kāna mau pena.
Mea Kai:
- Pipi uahi - 250-300 gram
- Lemon - 0,5 mau ʻāpana
- ʻO kaʻaila mea kanu - 20-25 Mililiters
- ʻO ka paʻakai - 3 Pinches
- Ka pepaʻeleʻele honua - 3 Pinches
- Lettuce - E ʻono (no ka lawelawe ʻana)
- ʻO ka currant ʻulaʻula - E ʻono (no ka lawelawe ʻana)
Nā lawelawe: 3-4
Pehea e kuke ai i ka Beef Carpaccio
E hoʻomākaukau i nā mea i hōʻike ʻia. E koho i ka pipi me ka pale ole aʻa, hāʻawi i ka makemake i ka pulp.
E holoi i ka ʻai i ka wai, manuahi i loko o ka manuahi no kahi mau minuke 10-15, e like me ka nui o ka ʻāpana, i mea e maʻalahi ai ka ʻoki ʻana. E lūlū me kahi pahi pahi. Pono ka ʻūpiki ʻili. E hoʻokomo i nā ʻāpana i loko o ka ipu a i ʻole ma ka pā.
E hoʻomoʻa i ka wai mai ka hapalua o ka lemona ma luna o ka ʻiʻo a hoʻohaʻahaʻa i nā ʻāpana no ka hoʻokomo ʻana i ka wai lemon, e hana ia me ka ʻano wai. E waiho āpau i nā minuke 10-15. I loko o kēia manawa, e loaʻa ka denaturation o nā protein kalaiwa. Inā ʻaʻole i loaʻa ka lemona, a laila e hoʻohana i ka lime a i ʻole ka jeruk me kahi mea ʻala.
Ma hope o ka manawa i koho ʻia, e holoi i nā lau lettuce, hana i ka pōʻai mai ka ʻiʻo i ka pā a waiho i nā greens i holoi ʻia i waenakonu.
ʻO ka paʻakai a me ka pepa i ka momona o ka ʻono, hoʻōla me nā hua currant ʻulaʻula a i ʻole nā hua ʻala. Mālama i ka carpaccio mīhulu kulu me ke aniani o ka waina keʻokeʻo. Hoʻopiliʻia me ka dill a i ka parsley.
Source: povar.ru