The carpaccio fashions is an easy resource that you can imitate at home because, as they are eaten raw, they are made on their own, just by asking the butcher or fishmonger to slice us a finite piece of meat or fish that we want.
Something much safer than filleting the loin yourself at home, unless you have really skilled hands and a magnificent knife or an adaptable slicer at different thicknesses like is from Jata, which is the cheapest that we have detected, for 46 euros.
There are also vegetarian options, both in vegetables and fruits, which you just have to laminate with a good sharp knife (grabbing the piece from behind so as not to slice the fingertip first) and arrange them on the plate to decorate them with some seasonings or accessories that give them different nuances.
We offer you a list of possibilities with the combinations of the fun dressings that we proposes Guillermo Blesa, which was tanned in great restaurants such as La Vieja Bodega, Rekondo, Bal d’onsera and Hotel Mandarín Oriental Barcelona before setting up his Bistro in Zaragoza.
Of the most common meats
Beef: you can find it in any beef tenderloin supermarket but, beyond the vinaigrette that they usually bring, we suggest you season it with parmesan shavings and lime mayonnaise or, better yet, making a pesto with 50 grams (g) with the blender walnuts and a bunch of arugula, oil, salt and lemon juice.
Iberian pork carpaccio: Any type of finely filleted pork could be used, delicious for a carpaccio with fresh figs, oil and salt. You can also garnish it with romesco sauce and candied young garlic, which are made by peeling the first skin of the garlic, mincing them into small pieces and leaving them in oil at 70 degrees for 15 minutes. Keep that oil to season the prey.
Deer carpaccio: In the food markets it is not difficult to find deer, so ask the butcher to laminate it and make him happy with a mince of mushrooms and chestnuts. Or with a watermelon vinaigrette, which you will make by beating some cubes of seedless watermelon with a splash of apple cider vinegar, oil and salt.
Of varied fish
Cod carpaccio: the loin is laminated raw with the slicer or it can be bought already smoked if the raw fish does not convince you. It will be great simply with olive oil and a mandarin or an orange in small cubes or with pipes and pomegranate seeds.
Octopus Carpaccio: After cooking the octopus for 45 minutes, it is made into a roll by pushing with transparent film to join several of its legs and it is frozen. From there you can already get fillets with the cutter. The other possibility is to cook the legs and, with the knife, make very thin slices. Then we sprinkle some chopped cashews and paprika (or paprika from La Vera). Although, if you want it easier, simply sprinkle the juice of a lemon.
Carpaccio of salmon: Blesa recommends cutting it raw, not frozen, with a special long and flexible knife. Once well distributed on the plate, washed down with a White garlic with mango cubes it will be exquisite. For the ajoblanco you need 200 grams of raw and peeled almonds, three cloves of garlic, 250 g of soaked breadcrumbs, 100 ml of olive oil and 35 ml of white wine vinegar and salt. You pass it through the blender and you already have the sauce.
Sea bass carpaccio: ideal with oil and roe of flying fish or trout, from the super jars. Or with a mussel pickle, which is made by steaming a kilo of mussels, cleaning them and discarding the shells, but reserving the cooking water. Finely chop an onion, a carrot and a stick of celery; Add a bay leaf, black pepper, cumin powder, 200 ml of oil, 50 ml of cooking water, 50 ml of apple cider vinegar, salt and the mussel meat. Bring all that mixture to a boil for 10 minutes and pickle ready as soon as it cools!
Boletus carpaccio: you just have to laminate the boletus with a good knife and spread a tablespoon of tahini (sesame cream) on top, a few chopped toasted almonds and a sliced garlic.
Pink tomato carpaccio: cut the tomato into very thin slices and dress it with ricotta cheese and basil, or with watermelon and bonito flakes. Oil and salt through, of course.
And also for dessert
Pineapple carpaccio: a few thin slices of pineapple with sugary mascarpone, dressed with a vinaigrette of rum and honey, will be a scandal. You pour rum, honey, apple cider vinegar, oil and salt into a blender glass, emulsify with a fork or rod and sprinkle it over the carpaccio.
Strawberry carpaccio: you fillet the fresh strawberries, which are not too soft, and sprinkle them with pink pepper and the oil from a can of anchovies (to give it that salty contrast). To that you add a lime and lemon syrup that you will make by boiling 100 ml of water and 100 g of sugar. You let it cool and add lime and lemon zest.
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