ICarpaccio iwumsebenzi wobuciko futhi ingenye yezitsha ezimbalwa umlando womlando ongekho ngaphansi kwengxabano nokucatshangelwa. Yaqala ukulungiswa lapho kusungulwa iHarry's Bar (Venice) ngo-1950, ngengozi, njengoba kwenzeka njalo.
Ingozi yokuqala noMdali, uGiuseppe Cipriani yamguqula waba ngumqwayizi wotshwala ojwayelekile waba ngumlondolozi ohlonishwayo. Ngesikhathi esingemuva kwebha, uGiuseppe wayixhumanisa nekhasimende elijwayelekile uHarry Pickering owayenezinkinga zezezimali. Uthulule umphefumulo wakhe ku-bartender wabuye wathola ingilazi yesiphuzo sakhe asithandayo kanye ne-lire 10,000 ezikweletini. Eminyakeni emibili kamuva, lona lelo khasimende langena ebha futhi futhi lanikeza u-bartender ithiphu yokuphana ngama-lire angama-50,000 XNUMX. Le mali yayanele ukuvula indawo yokudlela yeCipriani ayeyifuna isikhathi eside.
Ukuqondana kwesibili - ukuzalwa kophawu lokupheka lweVenice, i-carpaccio esiphundu. Ngesinye isikhathi ku-Harry's Bar Italian Countess u-Amalia Nani Mocenigo weza endaweni yokucima ukoma watshela uGiuseppe ngemfihlo yakhe. Wacasulwa izincomo zikadokotela wakhe, owenqabela i-Countess ukuthi idle inyama eyenziwe ngomshini oshisayo, futhi kwakuyisisekelo sokudla kwakhe. UGiuseppe Cipriani wayenethalente eliningi ekhishini, weza kwiklayenti lakhe wayinika inyama iluhlaza.
Ngaphambi kwalokho, akekho noyedwa owaba nesibindi sokupheka isidlo esinjalo. UCypriani uthathe inyama ebandayo efriziwe, wayisika izingcezu ezincanyana, ezazikhanya ngokoqobo, wazinisela ngososo ngenhlanganisela kalamula, ubisi, imayonnaise eyenziwe ngokwenza kanye ne-horseradish. Iresiphi yangempela yale sauce igcinwa kuze kube namuhla abalandeli bompheki omkhulu.
I-Countess yasithanda kakhulu isidlo esisha, futhi udumo lwayo lwaqala ukusabalala ngejubane elikhulu - iVenice yokuqala, kwase kuthi e-Italy nasemhlabeni jikelele.
Igama lesiNtaliyane elithi carpaccio lafika engqondweni kaCipriani, ne-Countess yakhe yokubonga. I-Countess ikhulume ngokunganaki ngombukiso wakamuva womdwebi we-Renaissance Vittore Carpaccio. Umbala obomvu wesitsha, ogcotshwe usosi okhanyayo, wamkhumbuza ngemidwebo yomculi. Ngakho-ke i-carpaccio yathola igama layo.
Ngokuhamba kwesikhathi, kwaziwa njenge-carpaccio, izingcezu zezinhlanzi nemifino namakhowe kanye nezithelo. Njengososo, abapheki basebenzisa imixube ehlukene neviniga yebhalsamu enezinsimbi zoshizi onzima.
I-recipe carpaccio yoqobo isabukeka kanjena: faka kancane inyama yenkomo efrijini, bese usika, ufake ungqimba olulodwa epuletini bese uthele ngososo 60 ml imayonnaise, 2-3 wezipuni kakhilimu, isipuni sesinaphi, isipuni iWorcestershire usoso, usoso weTabasco, usawoti kanye noshukela.
Yonke imikhiqizo eluhlaza itholakala emakhishini emhlabeni jikelele. Inyama eluhlaza iyi-aphrodisiac enamandla eyenza ngcono i-libido futhi ikhulise ubungqabavu. Uma ungekho engozini yokudla inyama eluhlaza, ungazama i-carpaccio yezinhlanzi nezilwane zasolwandle nge-citrus, yesifuba sedada, i-herring, isibindi se-goose, amakhowe, ama-beet, i-zucchini, utamatisi neminye imikhiqizo eminingi, ephephile empilweni.
Ungayenza kanjani iwashi le-carpaccio yenkomo kuvidiyo engezansi:
