{"id":9814,"date":"2019-04-24T14:02:22","date_gmt":"2019-04-24T14:02:22","guid":{"rendered":"http:\/\/studiogatto.es\/el-carpaccio\/"},"modified":"2021-09-06T08:25:19","modified_gmt":"2021-09-06T06:25:19","slug":"el-carpaccio","status":"publish","type":"post","link":"https:\/\/www.studiogatto.es\/en\/el-carpaccio\/","title":{"rendered":"Carpaccio"},"content":{"rendered":"<p><strong>El Carpaccio<\/strong><\/p>\n<p><strong>La curiosa historia del carpaccio:<\/strong><\/p>\n<p><strong>&#8220;Corre el a\u00f1o 1950 y estamos en Venecia<\/strong>. El famoso hostelero\u00a0<strong>Giuseppe Cipriani<\/strong>, tiene que preparar un plato especial para su amiga, la condesa Amalia Nani Monicego. Resulta que a la mujer le han prohibido comer carne cocinada pero en ning\u00fan caso encuentra apetecible comer carne cruda. Es un reto para el gran Cipriani.<\/p>\n<p>Y es as\u00ed como crea\u00a0un plato de carne de buey, cortado en filetes fin\u00edsimos y aderezado con ali\u00f1o de toques \u00e1cidos . Es un plato que al mism\u00edsimo Cipriani le recuerda a los colores intensos usados por\u00a0<strong><a href=\"https:\/\/es.wikipedia.org\/wiki\/Vittore_Carpaccio\" target=\"_blank\" rel=\"noopener noreferrer\">Vittore Carpaccio<\/a><\/strong>, famoso pintor veneciano del siglo XV y por ello\u00a0<strong>decide utilizar su\u00a0nombre para definir la reciente\u00a0creaci\u00f3n gastron\u00f3mica en honor al pintor.<\/strong><\/p>\n<p>A la condesa le gust\u00f3 mucho el plato preparado por Cipriani y, desde aquel momento, se difundi\u00f3 en toda Italia y en el mundo entero. Desde entonces, hasta hoy en nuestras mesas.<\/p>\n<p><a href=\"https:\/\/www.studiogatto.es\/wp-content\/uploads\/2019\/04\/7.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7694\" src=\"https:\/\/www.studiogatto.es\/wp-content\/uploads\/2019\/04\/7.jpg\" alt=\"\" width=\"700\" height=\"465\" \/><\/a><\/p>\n<p><strong>Ingredientes:<\/strong><\/p>\n<p>-Filetes de ternera muy finos 400gr<\/p>\n<p>-R\u00facula 100gr<\/p>\n<p>-Queso pamesano 100gr<\/p>\n<p><strong>Para\u00a0la emulsi\u00f3n de lim\u00f3n:<\/strong><\/p>\n<p>-zumo de lim\u00f3n 70gr<\/p>\n<p>-sal+ pimienta<\/p>\n<p>-Aceite de oliva virgen extra<\/p>\n<p>En primer lugar emusionar el zumo de lim\u00f3n con el aceite de oliva. Salpimentar<\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-1 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-1 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-1 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-1 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-1' class='gallery galleryid-9814 gallery-columns-2 gallery-size-full'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.studiogatto.es\/en\/el-carpaccio\/2-8-2\/'><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"303\" src=\"https:\/\/www.studiogatto.es\/wp-content\/uploads\/2-9.jpg\" class=\"attachment-full size-full\" alt=\"\" srcset=\"https:\/\/www.studiogatto.es\/wp-content\/uploads\/2-9.jpg 500w, https:\/\/www.studiogatto.es\/wp-content\/uploads\/2-9-480x291.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 500px, 100vw\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.studiogatto.es\/en\/el-carpaccio\/nio-2\/'><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"303\" src=\"https:\/\/www.studiogatto.es\/wp-content\/uploads\/nio.jpg\" class=\"attachment-full size-full\" alt=\"\" srcset=\"https:\/\/www.studiogatto.es\/wp-content\/uploads\/nio.jpg 500w, https:\/\/www.studiogatto.es\/wp-content\/uploads\/nio-480x291.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 500px, 100vw\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p>Colocar en un plato los filetitos\u00a0de ternera cortado muy fino. Por encima o por debajo una capa de r\u00facula fresca. Echar finas virutas de queso parmesano por encima y un toque (a gusto) del emulsionado de lim\u00f3n. Le da un toque de c\u00edtrico que le queda bien a la carne y la cuece un poco. Si no gusta el toque a lim\u00f3n se puede poner unas gotas de vinagre bals\u00e1mico. Espolvorear unos granos de sal y pimienta y un buen chorrito de aceite de oliva extra virgen. Que aproveche!<\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-2 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-2 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 33%;\n\t\t\t}\n\t\t\t#gallery-2 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-2 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-2' class='gallery galleryid-9814 gallery-columns-3 gallery-size-full'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.studiogatto.es\/en\/el-carpaccio\/4-52-2\/'><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"323\" src=\"https:\/\/www.studiogatto.es\/wp-content\/uploads\/4-22.jpg\" class=\"attachment-full size-full\" alt=\"\" srcset=\"https:\/\/www.studiogatto.es\/wp-content\/uploads\/4-22.jpg 500w, https:\/\/www.studiogatto.es\/wp-content\/uploads\/4-22-480x310.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 500px, 100vw\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.studiogatto.es\/en\/el-carpaccio\/8-7-2\/'><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"333\" src=\"https:\/\/www.studiogatto.es\/wp-content\/uploads\/8-7.jpg\" class=\"attachment-full size-full\" alt=\"\" srcset=\"https:\/\/www.studiogatto.es\/wp-content\/uploads\/8-7.jpg 500w, https:\/\/www.studiogatto.es\/wp-content\/uploads\/8-7-480x320.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 500px, 100vw\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.studiogatto.es\/en\/el-carpaccio\/10-7-2\/'><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"333\" src=\"https:\/\/www.studiogatto.es\/wp-content\/uploads\/10-6.jpg\" class=\"attachment-full size-full\" alt=\"Receta Carpaccio\" srcset=\"https:\/\/www.studiogatto.es\/wp-content\/uploads\/10-6.jpg 500w, https:\/\/www.studiogatto.es\/wp-content\/uploads\/10-6-480x320.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 500px, 100vw\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>El Carpaccio La curiosa historia del carpaccio: &#8220;Corre el a\u00f1o 1950 y estamos en Venecia. El famoso hostelero\u00a0Giuseppe Cipriani, tiene que preparar un plato especial para su amiga, la condesa Amalia Nani Monicego. Resulta que a la mujer le han prohibido comer carne cocinada pero en ning\u00fan caso encuentra apetecible comer carne cruda. Es un [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":21938,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[31],"tags":[],"class_list":["post-9814","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kitchen-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Carpaccio<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.studiogatto.es\/en\/el-carpaccio\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Carpaccio\" \/>\n<meta property=\"og:description\" content=\"El Carpaccio La curiosa historia del carpaccio: &#8220;Corre el a\u00f1o 1950 y estamos en Venecia. El famoso hostelero\u00a0Giuseppe Cipriani, tiene que preparar un plato especial para su amiga, la condesa Amalia Nani Monicego. Resulta que a la mujer le han prohibido comer carne cocinada pero en ning\u00fan caso encuentra apetecible comer carne cruda. Es un [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.studiogatto.es\/en\/el-carpaccio\/\" \/>\n<meta property=\"og:site_name\" content=\"Studio Gatto. 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