Chicken Carpaccio
Description
I really love Italian cuisine, because its masters can turn even the most ordinary ingredients into a culinary masterpiece—in fact, that's how carpaccio came to be. In Giuseppe Cipriani's original recipe, this dish was thinly sliced raw meat, which he generously seasoned with sauce. In general, the recipe has changed quite a lot over time, and nowadays carpaccio is made not only from meat but also from fish and vegetables. And I want to tell you—It can be served warm or chilled.
Instructions
- 1
Step 1
So, to begin with, we need to prepare the mixture in which we will marinate and then dry our chicken, so we pour salt into a bowl. There is no need to be sparing with it, as it forms the foundation of our dish.
- 2
Step 2
Now it's time to add the spices. You can mix your own favorites for this; I'm only suggesting the blend I use when I cook. First, add the dried herbs and freshly ground pepper (blend).
- 3
Step 3
Now add the minced garlic and paprika (it will give the chicken a pleasant reddish tint).
- 4
Step 4
Now mix everything until smooth and uniform. This time the mixture was only just enough, so the more you make, the better.
- 5
Step 5
Thoroughly wash the chicken fillet and pat dry with paper towels.
- 6
Step 6
It can be dried as a whole piece, but that will take longer, so I slice each piece lengthwise into three parts.
- 7
Step 7
Now dip each piece in the prepared mixture and coat it on all sides.
- 8
Step 8
Place all the pieces in the pot.
- 9
Step 9
And place under weight for 3–4 hours.
- 10
Step 10
By this time, the chicken has had time to release its juices and marinate well. Take each piece of fillet and place it on a paper towel to remove excess liquid.
- 11
Step 11
Next, we need to thread the chicken onto string or, as I do, onto a skewer (whichever you prefer). Then hang it somewhere it won’t be in your way—for example, under a table.
- 12
Step 12
After about three days, the fillet should be nicely dried out. So check: the pieces should be dry, but not too tough.
- 13
Step 13
All that remains is to thinly slice the meat, arrange it on a plate, and garnish with lemon, Parmesan, and arugula.