Mtsinje wa carpaccio (Carpaccio, ital.) Unayamba kupanga ndi kukonzedwa ndi Giuseppe Cipriani mu 1950. Dzinali limasankhidwa kulemekeza Vittore Carpaccio, wojambula wa ku Renaissance wa ku Italy.
Mbalame yamtengo wapatali yamagazi ndi kagawo kakang'ono kakang'ono ka ng'ombe yopangidwa ndi mafuta, vinyo wosasa ndi / kapena madzi a mandimu (Cipriani choyambirira chophimbacho chili ndi zinthu zina). Mwachizoloŵezi, nyama ya ng'ombe yamphongo imatengedwa ngati chimbudzi chozizira ndi Parmesan tchizi, rucola, basil, tomato ndi vinyo wophika.
Pakalipano, mawu akuti "carpaccio" amagwiritsidwa ntchito poyerekezera ndi zakudya zilizonse zomwe zimapulidwa kwambiri komanso nthawi zambiri mankhwala osagwiritsidwa ntchito. Kutsogolo-nyama kapena nsomba kuti zikhale zosavuta kuziyika zimayikidwa kanthawi m'firiji ya firiji, ndipo nthawi zina imatenthedwa.
Zakudya zokoma kwambiri za carpaccio zimapezeka ku nsomba, ndiko kuti, pafupifupi nsomba iliyonse ya salmonid. Mafinoni ali ndi kukoma kodabwitsa ndipo ali ndi zinthu zambiri, zothandiza komanso zofunika ku thupi la munthu.
Salmon carpaccio - Chinsinsi
Zosakaniza:
- fayilo ya salimoni, yodziwika bwino (izi ndi zofunika) - pafupifupi 300 g;
- Parmesan tchizi (kapena tchizi china) - 100-120 g;
- tomato wofiira - 2 ma PC. kukula kwakukulu;
- kwa marinade:
- viniga, mphesa zachilengedwe - 2-3 tsp.
- Maolivi Owonjezera Virgin - 1-3 st. makuni;
- madzi a mandimu (kapena laimu) - 1-2 tbsp. makuni;
- tsabola watsopano wofiira - 1 pc.;
- masamba (arugula, basil, coriander);
- mchere.
Kukonzekera
Inde, timagwiritsa ntchito mankhwala atsopano. Nsomba ziyenera kuti ziperekedwe kuchipatala.
Kukonzekera kwa salmon carpaccio sikutanthauza luso lapadera ndi nthawi. Poyamba timakonzekera nsomba. Timapanga chidutswa cha firimu kapena zojambulazo ndipo timayambitsa mafiriji kwa ola limodzi kapena awiri - pambuyo pake nsombazo zimatha kudula, kuwonjezera apo, zotsatira za kutentha kwapadera ndi njira zina zowonjezeretsa.
Timakonza marinade. Sakanizani mafuta a vinyo, viniga ndi madzi a mandimu. Gawo la tsabola zokometsera zokometsetsa ndi mchere. Yonjezerani ku marinade - ikani mphindi 10. Kenaka yesani kupyola muzitsulo ndikupaka pansi pazitsulo ziwiri zopangira zakudya (kuwerengera mankhwala a 2 servings) ndi burashi ya silicone.
Ndi mpeni wakuthwa, timadula nsombazo kukhala timitengo tating'onoting'onoting'ono ting'onoting'ono ting'onoting'ono ting'onoting'ono ting'onoting'ono ting'onoting'ono ting'onoting'ono ting'onoting'ono ting'onoting'ono ting'onoting'ono ting'onoting'ono ting'onoting'ono ting'onoting'ono ting'onoting'ono ting'onoting'ono ting'onoting'ono ting'onoting'ono ting'onoting'ono ting'onoting'ono ting'onoting'ono ting'onoting'ono ting'onoting'ono ting'onoting'ono ting'onoting'ono ting'onoting'ono ting'onoting'ono ting'onoting'ono ting'onoting Tomato timadula magawo ndikufalikira kumbali. Kuchokera pamwamba pa nsomba zapamwamba marinade. Timadula tchizi mochepa ngati n'kotheka, makamaka ndi mpeni womwe uli ndi tsamba lopangidwa. Timafalitsa mbale za tchizi pamwamba pa nsomba ndikukongoletsa ndi masamba. Musanayambe kutumikira, lolani mtembo wa salimoni ukhale kwa mphindi 15-20, kuti nsomba iziyenda bwinobwino.
Chakudya chokoma choterocho n'chokwanira kukondana kwambiri.
Mankhwala otchedwa salmon carpaccio amatha kukhala pafupifupi vinyo, gin, vodka, mowa.
Mungathe kukonzekera mpukutu wa salon wa carpaccio. Kacacaccio, yodulidwa kuchokera ku firimu yophimbidwa mu mpukutu, ikuwoneka bwino. Muyiyiyi, dulani chikwangwani chokwanira koma chosaphimba kwambiri, chiphimbe (kumbali zonse) ndi marinade ndi zitsamba zokhala ndi katsabola ndi koriander, atakulungidwa ndi mipukutu. Kenaka - mufilimuyi ndikuyiyika mufiriji, ndipo pamapeto pake timadula ndikukongoletsa bwino, timayikanso ndi marinade, timayambitsa tchizi, tomato ndi masamba. Kodi kuphika carpaccio ku salmon zakutchire mumagwero a madzi amchere? Pofuna kukonzekera nsomba za nsomba zakutchire, ziyenera kukhala zotetezedwa: kuti zilowerere, mchere, marinate kapena utsi.
Salmon yosalemera yolemera 2 kg ndi mchere wouma ndi masiku 9-13 kapena ozizira ozizira kwa 6-13 masiku, ndipo otentha brine kwa masiku 5-9. Zigawo zazikulu ndi khungu - masiku asanu ndi asanu ndi atatu. Kuchuluka kwa mchere kuyenera kukhala pafupifupi 20% ya kulemera kwa nsomba. Musanayambe salting, nsomba ziyenera kukhala bwino. Mu firiji wamakono, kutentha kwafriji kumakhala pafupifupi -18 madigiri C. Pa kutentha uku, nsomba yolemera 2 kg ndi yokwanira kugwira masiku awiri.
Kuti muteteze monga momwe mungathere, nthawi zonse muziphatikizapo zosakaniza viniga wa marinade, adyo ndi tsabola wofiira.