Wonderful Carpaccio Dishes

Carpaccio is a known Italian dish of raw meat or fish: beef, salmon or tuna.
It was invented at the 50s in a bar in Venice, named Harry’s Bar. When Countess Amalia Nani Mocenigo stayed there, she informed the owner that her doctors recommended her to eat only raw meat!  So Giuseppe Cipriani – the owner of the bar – created a dish for her, made with very thin slices of raw beef and French Dijon mustard.
As for the name of the dish,  it was inspired by the Venetian painter Vittore Carpaccio, as the colors of the dishes are reminiscent of those used by the painter in his works!!

Today’s carpaccio is not only for the meat lovers!! It is also used for any preparation made with thinly sliced  vegetables (usually seasoned with lemon, or vinegar, olive oil, salt and ground pepper) or fruit!!

(Carpaccio de Legumes by chef Alain Passard of L’Arpège in Paris.

Photo: Michael Graydon & Nikole Herriott)

Watermelon Radish Carpaccio  with chopped red onions and micro greens

Red and White Beetroot Carpaccio

A must for vegetable lovers! This appetizer can be prepared with raw or cooked beets. Cook beets in salted water with 2 bay leaves and a clove for about 20 minutes or until tender. The cooking time depends on their size. For raw, cut them in thin slices and blanch them for 1-2 minutes in salted water. Arrange on plates and garnish with herbs, cranberries, nuts, and sprouts.

Lemony Cucumber Carpaccio with Créme Fraîche & Trout Roe

All you have to do is make homemade and  vegan creme fraiche  instead!!! 🙂 ❤

Zucchini and Pomegranate seed Carpaccio

Add pine nuts, lemon juice, extra virgin Olive oil, fresh basil leaves, arugula, salt & pepper.
TIP: Replace the pomegranate seeds with sun-dried tomatoes.ust forget all about parmesan… 😀

Just forget all about parmesan… 😀

Watermelon radish with orange Heirloom tomato, red onion, and micro greens

…can you think of anything better? ❤

Vegan Beetroot Carpaccio with Mint Vinaigrette

THAT ‘s why this dish took the name of a painter!! A Real Carpaccio!!

Beetroot Carpaccio with Avocado, Champignon mushrooms, and Mango Sauce

Cook beetroot in the oven, clean and thinly slice them. Arrange them on your platter, add mushrooms and black avocado cut into thin slices and season with mango sauce and fresh dill.

For the sweet and sour mango sauce, you gonna need: 80 grams of ripe mango, the juice of 1 lime, 50 ml of rice vinegar, 10 grams of shallots, fresh dill, 2 tablespoons agave syrup, 1 pinch of cayenne pepper, 2 pinches of salt and 50 ml extra virgin olive oil.

Colorful Beetroot, Carrot,  Jerusalem Artichokes, Radish and Turnip Crpaccio

Organic morel mushrooms with rainbow carrot carpaccio, radish microgreens, lovage, and vegan aioli.

Pineapple and Pomegranate Carpaccio with Orange Juice

EnJoy!!!! 🙂 xx