ʻO Carpaccio kahi hana noʻeau a ʻo kekahi o nā ipu i kū ʻole ka mōʻaukala ma waena o nā hoʻopaʻapaʻa a me nā kuhi. Hoʻomākaukau mua ʻia ia i ka hoʻokumu ʻana o Harry's Bar (Venice) i ka makahiki 1950, ʻo ka manawa wale nō, e like me ka manawa pinepine.
ʻO ka ulia pōpilikia mua loa me ka mea nāna i hana, ʻo Giuseppe Cipriani i hoʻohuli iā ia mai kahi mea kālepa maʻamau i kahi restaurateur hanohano. Ma hope o ka pā, ua hoʻokau ʻo Giuseppe iā ia i kahi mea kūʻai aku maʻamau ʻo Harry Pickering i loaʻa nā pilikia kālā. Ua ninini ʻo ia i kona ʻuhane i ka bartender a i ka hoʻi ʻana ua loaʻa iā ia ke kīʻaha o kāna mea inu punahele a me 10,000 lire i ka hōʻaiʻē. I ʻelua mau makahiki ma hope mai, ua hele hou ka mea kūʻai like i loko o ka pā a hāʻawi i ka bartender i kahi manawaleʻa manawaleʻa ma 50,000 lire. Ua lawa kēia kālā e wehe i kahi hale ʻaina no Cipriani āna i makemake ai no kahi manawa lōʻihi.
ʻO ka lua o ka hanana - ka hānau ʻana o ka hōʻailona culinary o Venice, carpaccio ʻono. I hoʻokahi manawa ma Harry's Bar ʻIkalia ʻItalia ʻO Amalia Nani Mocenigo i hele i ka pā a haʻi iā Giuseppe e pili ana i kāna huna. Ua huhū ʻo ia i nā ʻōlelo aʻoaʻo a kāna kauka, nāna i pāpā aku i ka Countess e ʻai i ka iʻa i hana ʻia me ka wela, a he kumu punahele ia no kāna papaʻai. He talena ʻo Giuseppe Cipriani i ka lumi kuke, hele ʻo ia i kāna mea kūʻai aku e lawelawe i kaʻiʻo maka.
Ma mua o kēlā, ʻaʻohe mea i ʻaʻa e kuke i kēlā kīʻaha. Cypriani lawe hou chilled ia, oki ia lahilahi slices, i literally alohilohi, a me ka wai ia me ka wai mai ka hui 'ana o ka lemona wai, ka waiu, homemade mayonnaise a me horseradish. Mālama ʻia ka ʻai kumu no kēia ʻuala a hiki i kēia lā e ka poʻe hahai o ka chef nui.
Ua makemake maoli ka Countess i ka ipu hou, a ua hoʻomaka ka kaulana me ka wikiwiki - Venice mua, a laila ma Italia a puni ka honua.
Ua hele mai ka ʻōlelo Italia carpaccio i ka manaʻo o Cipriani, a me kāna Countess mahalo. Ua haʻi maʻalahi ka Countess i kahi hōʻike hou o ka mea pena kiʻi o ka Renaissance Vittore Carpaccio. ʻO ke kala ʻulaʻula o ke kīʻaha, i hoʻoheheʻe ʻia i loko o kahi kīʻaha pata māmā, hoʻomanaʻo iā ia i nā kiʻi pena o ka mea pena. No laila ua loaʻa iā carpaccio kona inoa.
Ma hope o ka manawa, ua kapa ʻia ʻo carpaccio, nā ʻāpana iʻa a me nā mea kanu a me nā halo a me nā huaʻai. Ma ke ʻano he ʻuala, hoʻohana nā mea kuke i nā hui like ʻole a me ka vīnega balsamic me nā ʻāpana o ka paʻakai paʻakikī.
ʻO ka meaʻai mua carpaccio nō naʻe e like me kēia: pōkole kau i ka pipi i loko o ka paʻukū, a laila oki, kau i loko o ka hookahi papa ma ka papa a ninini me ka sauce 60 ml mayonnaise, 2-3 tablespoons o ka holika, he teaspoon o ka sinapi, teaspoon Worcestershire ʻaʻai, ʻai Tabasco, paʻakai a me ke kō.
Loaʻa nā huahana maka a pau ma nā lumi kuke a puni ka honua. ʻO ka ʻiʻo maka he aphrodisiac ikaika e hoʻomaikaʻi ai i ka libido a hoʻonui i ka ikaika. Inā ʻaʻole ʻoe i pilikia e ʻai i ka ʻiʻo maka, hiki iā ʻoe ke hoʻāʻo i ka carpaccio o ka iʻa a me ka iʻa me ka citrus, o ka umauma duck, herring, goose ate, nā halo, beets, zucchini, nā tōmato a me nā huahana ʻē aʻe he nui, palekana no ke olakino.
Pehea e hana ai i ka carpaccio pipi e nānā i ke wikiō ma lalo:
