Sibutsetelo ulwanga. Kuyini carpaccio

Namuhla, cishe wonke yokudlela self-ukuhlonipha inikeza izivakashi imenyu yayo isidlo "carpaccio". Lokhu uju elicwengisiswe ukuthi ekuqaleni okulungiselelwe kusuka yenkomo engaphekiwe, ungase wenziwe ngezingxenyana yimuphi umkhiqizo ngokuphelele. imfihlo yakhe ukuthandwa itholakala ukunambitheka emangalisayo futhi ifomu saphezulu. Izame futhi ngeke unezinkinga kule ndaba.

Ngakho-ke yini carpaccio? Umlando yomsuka iphindela Italy, Venice, noma kunalokho wayeyisazi chef Dzhuzeppe Chipriani. Maestro bekulokhu idume izindishi zalo yokudala, ngakho restaurant yakhe Kwakugcwele ngasiphi isikhathi sonyaka. Omunye amaklayenti njalo badabuka yayibone chef, waphuma ekhishini ukuze uxoxe izivakashi. On umbuzo imbangela usizi lwalo Countess waphendula ukuthi udokotela wenqaba ukuba aqhubeke wakhe inyama thermally kusetshenzwe. A ikhanda kokwazi, uGiuseppe wafihla ekhishini. Ngemva kwemizuzu embalwa bethandazile waphuma futhi ibekwe phambi izivakashi isidlo esisha esenziwa kusukela izingcezu lekhethelo inyama eluhlaza fresh. Dish lethiwa ngenxa yokuthi leli dolobha bese embukisweni emidwebo Vittore Carpaccio - edumile Renaissance umdwebi. A umbala okusikhumbuza izitsha ozithandayo umbala umdwebi.

Kuyini carpaccio, siye kakade asebenzelana ngayo. Lawa emapheshana ezondile inyama, ngesandla esivulekile bazithela kalamula ezinuka kamnandi. Kodwa, njengenjwayelo, le experimenters omkhulu bekulungele waphonsa phezu zokupheka zakudala izitsha athandwayo. Ngakho namuhla it iphekwe cishe bonke of them izinhlobo inyama - yenkomo, inyama yengulube, iwundlu, inkukhu kanye nezinye izinkukhu. Ngaphezu kwalokho, ukusebenzisa izinhlanzi ezahlukene, amakhowe, imifino ngisho izithelo.

abathandi Abaningi cuisine emihle unesithakazelo kangakanani ukwenza carpaccio isidlo. Kunezindlela ezimbili: inyama kumele uthathe crosswise zibe Imicu yotshani mncane, tincetu cishe esobala, noma njengoba kahle ukuyomdikibalisa. Ukuze wenze lokhu kulula, ungafaka umkhiqizo efrijini isikhathi esifushane bese uthatha nommese obukhali kakhulu. Uma singadli, inyama ebomvu, ukuthi kungaba gazinga emapheshana kancane, nakuba ukunambitheka izitsha kuzohluka ngokuphelele.

Yini okufanele badle isidlo carpaccio

Creation Cipriani uthando emhlabeni wonke. Kuze kube manje, ngokombiko we Technologies yakhe EsiZulwini asinayo e Bar Harry lapho ungakwazi ukujabulela umbono omangalisayo-panoramic koMselekazi Omkhulu futhi ukudla ekhexisayo. Uyini carpaccio, kuyacaca ukuthi wonke umuntu, kodwa lokho ibadla? Indishi kuyinto ngempela ezimele, kodwa ngaleso isaladi ibukeka emangalisayo. Izibiliboco ayeyilungiselele iresiphi classical, wakhonza iwayini ezimhlophe futhi enongiwe isinkwa fresh. Fish uju okuhlangana ngayo i-arugula, uphayini nuts, pesto sauce.

Manje ngoba sewuyazi ukuthi yini carpaccio, uzokwazi ukuba bambone ku ipuleti wakhe ngaphandle kwezinkinga. Ngaphezu kwalokho, ungesabi ukuzama kahle aliveza tincetu inyama ehlaza noma eminye imikhiqizo. Lena ukhetho engcono ubuyise umzimba nge amavithamini, futhi foodists okuluhlaza - ngokuphelele isidlo esisemqoka. Inyama uzobe bajabula ngokukhululwa izitsha okulungiselelwe ngezidingo zabo. Carpaccio kuyoba umhlobiso omuhle nganoma yisiphi ithebula: yinto emnandi ngoba izivakashi noma amalungu endlu. Isilingo, zama ukunambitha impilo yakhe - enendawo eningi "imibala" ezahlukene!