Chicken carpaccio

Chicken carpaccio, (raw-smoked/jerky) handmade by talented Ukrainian craft masters

Ingredients: chicken meat (fillet), nitrite salt, white sugar, granulated garlic.

Storage conditions: at t from 0 °С to 6 °С and relative humidity of 75% - 78% - 180 days.

Packed under vacuum.

IMPORTANT: The price is for 1 piece of cheese

Dried carpaccio (rapid technology) from chicken breast is a delicacy, which is thinly sliced ​​slices of raw roasted chicken marinated in aromatic spices. Due to its light, fresh taste and delicate texture, carpaccio is a popular appetizer in many cuisines around the world. It is often served with olive oil, lemon juice, capers and freshly ground black pepper, which adds a bright and balanced flavor profile to the dish.

History of appearance:

The history of carpaccio originates from Italy, namely from Venice. The original carpaccio, created in the 1950s by Giuseppe Cipriani, owner of the Harry's Bar restaurant, was originally made with beef. Cipriani invented this dish especially for Countess Amalia Nana Mochenigo, who was advised by doctors to eat only raw meat. The name of the dish was inspired by the artist Vittore Carpaccio, whose canvases were distinguished by intense red and white colors, reminiscent of the vivid appearance of meat. Over time, carpaccio became popular all over the world, and variations of this dish appeared with different types of meat, including chicken breast.

Manufacturing process using rapid technology:

Making carpaccio from chicken breast using the rapid technology includes several stages that allow you to achieve the perfect texture and taste of the dish. First, fresh chicken breast is carefully cleaned of skin, fat and films. After that, for some time, the meat is kept in a salt solution together with seasonings. Next, the chicken breast is subjected to short-term heat treatment using a special technique that minimizes the loss of useful substances and ensures the safety of the product for consumption.

Uniqueness:

Chicken breast carpaccio differs from other types of carpaccio by its tenderness and lightness. Chicken meat has a milder taste compared to beef or tuna, which allows it to be combined with various marinades and sauces. The uniqueness also lies in the fact that chicken breast is more affordable and less caloric than other types of meat, which makes this dish attractive to a wide range of consumers, especially those who follow a healthy diet.

Benefit:

Chicken breast carpaccio is good for health, because chicken meat contains a large amount of protein, which is necessary for maintaining muscle mass and the general condition of the body. In addition, chicken meat is rich in B vitamins, which support the nervous system, and minerals such as selenium and phosphorus, which promote bone and thyroid health. The low fat content and the absence of heavy additives make carpaccio a light and dietary dish that is suitable even for people with sensitive digestion.

Storage:

Since chicken breast carpaccio is made from raw meat, it is very important to follow the rules for its storage. Carpaccio should be stored at a temperature from 0 to +4 degrees Celsius in a sealed package or under cling film. If you need to store the carpaccio for a longer time, you can freeze it, but this may slightly change the texture of the meat.

Use in cooking:

Chicken breast carpaccio is a versatile appetizer that can be used as an independent dish or as a component of other culinary masterpieces. It can be served with various salads, added to bruschetta or used as a base for rolls or canapés. Carpaccio goes well with crusty bread, fresh vegetables and light sauces based on yogurt or lemon juice. Due to its freshness and lightness, this dish is an ideal choice for a summer menu or for a refined buffet.

Chicken breast carpaccio is a perfect example of how traditional dishes can be given new life in modern variations, while maintaining their sophistication and appeal to gourmets around the world.