{"id":4906,"date":"2019-02-28T11:04:00","date_gmt":"2019-02-28T10:04:00","guid":{"rendered":"http:\/\/chateausuau.com\/?p=4906"},"modified":"2020-01-23T18:28:34","modified_gmt":"2020-01-23T17:28:34","slug":"carpaccio-boeuf","status":"publish","type":"post","link":"https:\/\/chateausuau.com\/fr\/carpaccio-boeuf\/","title":{"rendered":"Le carpaccio de b\u0153uf dans tous ses \u00e9tats"},"content":{"rendered":"

Il est l\u2019un des plats stars des cartes des restaurants et autres brasserie de France et de Navarre (et d\u2019Italie bien-s\u00fbr). Le <\/span>carpaccio de b\u0153uf<\/b> a le vent en poupe depuis plus de 50 ans. Nous vous racontons l\u2019histoire de cette recette devenue culte avec en bonus quelques pistes de vins pour l\u2019accompagner en beaut\u00e9. <\/span><\/p>\n

Un plat italien cultissimo<\/strong><\/h2>\n

Il \u00e9tait une fois un chef italien qui vivait \u00e0 Venise, en Italie. Ce chef, que nous appellerons <\/span>Giuseppe Cipriani puisque c\u2019\u00e9tait son nom, eu l\u2019id\u00e9e ing\u00e9nieuse d\u2019inventer le carpaccio pour sauver l\u2019une de ses illustres clientes -la comtesse Amalia Nani Mocenigo- qui avait l\u2019interdiction f\u00e2cheuse de consommer de la viande cuite, sur ordre de son m\u00e9decin. Nous sommes en 1950, le carpaccio est officiellement invent\u00e9 au Harry\u2019s Bar. Pour un petit p\u00e8lerinage \u00e0 domicile, notez que l\u2019\u00e9tablissement existe toujours, chapeaut\u00e9 aujourd\u2019hui par le fils de l\u2019ing\u00e9nieux cuisto.<\/span><\/p>\n

Le plat doit son nom \u00e0 l\u2019Art, et plus exactement au peintre Vittore Carpaccio et \u00e0 la couleur rouge tr\u00e8s pr\u00e9sente dans son \u0153uvre. Cette nuance \u00ab sang \u00bb rappela \u00e0 Cipriani celle du b\u0153uf cru dispos\u00e9 dans l\u2019assiette\u2026 Il n\u2019en fallait pas plus pour inspirer le cuisinier. On dit que la toile qui l\u2019inspira serait <\/span>La Pr\u00e9dication de Saint \u00c9tienne \u00e0 J\u00e9rusalem<\/span><\/i>. Elle coule d\u00e9sormais des jours heureux au mus\u00e9e du Louvre \u00e0 Paris.<\/span><\/p>\n

\"Recette<\/p>\n

Le carpaccio de b\u0153uf au fait, c\u2019est quoi ?<\/strong><\/h2>\n

Met typiquement italien pl\u00e9biscit\u00e9 dans le monde entier, le vrai carpaccio est compos\u00e9 de fines tranches de viande de b\u0153uf cru agr\u00e9ment\u00e9es d\u2019ingr\u00e9dients savoureux : huile d\u2019olive, jus de citron, sel, poivre, voir m\u00eame de copeaux de parmesan ou de pecorino. Il s\u2019accompagne parfois \u00e9galement de pignons de pain grill\u00e9s, de feuilles de roquette et de frites. \u00a0\u00a0<\/span><\/p>\n

La recette n\u2019est donc pas tr\u00e8s compliqu\u00e9e pour tout ceux qui manient la d\u00e9coupe d\u2019une main de ma\u00eetre ! Autre \u00e9l\u00e9ment \u00e0 pr\u00e9voir : la fra\u00eecheur des denr\u00e9es. Comme pour son cousin le steak tartare, le carpaccio r\u00e9clame un respect <\/span>sine qua non<\/span><\/i> des r\u00e8gles d\u2019hygi\u00e8ne des aliments. \u00a0<\/span><\/p>\n

Aujourd\u2019hui, le carpaccio se d\u00e9cline en 1001 recettes \u00e0 base d\u2019autres viandes (rouges ou blanches, comme le vin !), de poissons, de crustac\u00e9s, de l\u00e9gumes et m\u00eame de fruits pour la touche sucr\u00e9e ! <\/span><\/p>\n

Avec quoi boire un carpaccio de b\u0153uf ?<\/b><\/h2>\n

Viande rouge oblige, nous vous conseillons de miser en premier lieu sur un cru de couleur rouge sec et plut\u00f4t jeune. <\/span><\/p>\n

Plusieurs options s\u2019offrent \u00e0 vous : notre <\/span>Ch\u00e2teau Suau Rouge AOC C\u00f4te de Bordeaux<\/span><\/a> bien-s\u00fbr, ainsi qu\u2019un C\u00f4tes du Rh\u00f4ne rouge, un Costi\u00e8re de N\u00eemes, un Orl\u00e9ans, un Cabard\u00e8s, un Alsace Pinot noir, un C\u00f4tes du Rh\u00f4ne Villages, un bourgueil ou encore un C\u00f4te du Roussillon pour ne citer qu\u2019eux. Le choix est donc large !<\/span><\/p>\n

Amateurs de ros\u00e9, notez que votre breuvage se pr\u00eate tout \u00e0 fait \u00e0 la consommation d\u2019un d\u00e9licieux plat de carpaccio. Quelques suggestions \u00e0 la saveur fruit\u00e9e pour placer votre repas sous le signe de la fra\u00eecheur : un C\u00f4te du Rh\u00f4ne Villages, un C\u00f4te de Provence, un Bandol ou m\u00eame un Bordeaux Clairet.<\/span><\/p>\n

Vous avez taill\u00e9 de belles tranches de viande, assaisonn\u00e9 le tout, choisi votre bouteille : vous \u00eates \u00ab faim \u00bb pr\u00eat(e) \u00e0 d\u00e9guster votre carpaccio dans les meilleures conditions. Bon app\u00e9tit !<\/span><\/p>\n

\"Carpaccio<\/p>\n","protected":false},"excerpt":{"rendered":"

Il est l\u2019un des plats stars des cartes des restaurants et autres brasserie de France et de Navarre (et d\u2019Italie bien-s\u00fbr). Le carpaccio de b\u0153uf a le vent en poupe depuis plus de 50 ans. Nous vous racontons l\u2019histoire de cette recette devenue culte avec en bonus quelques pistes de vins pour l\u2019accompagner en beaut\u00e9. […]<\/p>\n","protected":false},"author":6,"featured_media":4908,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[96,658],"class_list":["post-4906","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mariage","tag-cuisine","tag-recette"],"acf":[],"yoast_head":"\nLe carpaccio de b\u0153uf dans tous ses \u00e9tats ) - Chateau Suau<\/title>\n<meta name=\"description\" content=\"D\u00e9couvrez l\u2019histoire du c\u00e9l\u00e8bre carpaccio de b\u0153uf italien avec en bonus quelques pistes de vins pour l\u2019accompagner en beaut\u00e9.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/chateausuau.com\/fr\/carpaccio-boeuf\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Le carpaccio de b\u0153uf dans tous ses \u00e9tats ) - 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