Carpaccio – few new, completely different take …

What is Carpaccio?

You may ask. Well, is one of the classic dishes of the culinary world. Carpaccio is the name of a dish made from raw meat or fish such as beef, venison, salmon, or tuna. Served raw, the protein is very thinly sliced or pounded. Traditionally, Carpaccio is drizzled with olive oil and lemon juice, with capers and onions. It is usually served as an appetizer although it is commonly served  with lots of arugula/rocket and enjoy it as a lunchtime salad. It was invented in 1950 by Giuseppe Cipriani from Harry’s Bar in Venice and has since then become an extremely popular, classic Italian dish.

Well, but today we are turning up the notch, and we will try a few new recipes for a completely meatless Carpaccio.  You may say, that is we making similar looking dish, while we are stealing the name from the original, well… it is a little  stretch, to call it the vegan version of classic Carpaccio, but so be it … extremally easy to make, only from fresh fruits and vegetables. Delicious and full of nutrients.

Citrus Carpaccio

Fresh , tangy citrus flavor. With an additional spic coming from Jalapeños. Yuzu sauce adding extra dimension of citrusy taste. Great summer dish. Perfect as a lunch or  light dinner, or even dessert.

Ingredients:

• 2 tablespoons Yuzu juice
• zest of 1/2 lime
• 1 teaspoon granulated sugar
• about 1/2 of a small jalapeño, very thinly sliced in rings, seeds removed
• 1 Ruby Grapefruit
• 1 Naval orange
• 1 blood orange
• a few basil leaves

Preparations:

• In a small sauté pan, over low-medium heat, warm the Yuzu juice with the lime zest and sugar. Cook just to dissolve the sugar, about 30 seconds. Add the thinly sliced jalapeño and let this come to room temperature while you prepare the fruit.
• To prepare the fruit, use a paring knife to cut about 1/2-inch off the top and bottom of the citrus.
• Remove the skin by setting the fruit down on one of the flat surfaces and use the knife, moving downwards into the fruit and cutting only slightly into the flesh.
• Then cut very thin round slices and cut those in half. (Save the remaining parts of the grapefruits and juice them — simply to have on hand!)
• Arrange the fruit with the basil leaves in a circular pattern on two plates, and drizzle each serving with the Yuzu-Jalapeño sauce.

Peach Carpaccio

The carpaccio dish  is perfect not only for serving fish, but also fruit and vegetables. For a light starter or dessert.

Delicious (in summer) flat peaches fit here like a glove. Yellow-orange variety, slightly sweeter than white flat peaches, but not as sweet as its round sister. You can choose any cheese that is ripe and has a strong flavor. It can be Parmesan or Pecorino of good quality. There is also nothing to prevent you from simply skipping the cheese if you prefer; then the appetizer will be vegan.

I used beautiful amaranth leaves as a carpaccio decoration, but you can reach for others. Arugula, lamb’s lettuce, mint, watercress, thyme, or oregano will work just as well. Edible flowers, such as pansies, daisies, or nasturtiums, always work great in such compositions.

Ingredients:

• 4 flat peaches (here: yellow)
• some good mature cheese
• extra virgin olive oil
• 2 teaspoons of pink pepper
• some nice leaves to decorate

Preparations:

• Wash the peaches and cut (on both sides of the stone) into very thin slices. It is best to use a mandolin for this purpose.
• Distribute the peach slices on large plates. Sprinkle them with olive oil.
• Using the peeler, cut some cheese shavings.
• Rub the pink pepper balls between your hands. Sprinkle them on the carpaccio.
• Finally, decorate the plate with a few leaves.

Fig Carpaccio

Traditional French Cuisine style dish. This fresh fig appetizer. It is a typical dish for late summer or the beginning of the autumn. Perfect combination of salty Feta cheese, fresh , ripe, and sweet figs, and crunchy walnuts.

Ingredients:

• 8 fresh figs
• 4 – 6  slices of  bacon
• ½ cup of  walnuts
• ½ cup of crumbled feta cheese
• 2 tablespoons of honey
• Balsamic vinegar
• Salt
• Pepper
• Olive oil

Preparations:

• Cut the figs in carpaccio slices and arrange them on the plates.
• Make balsamic honey dressing. Combine in a glass jar honey, balsamic, olive oil, salt, and pepper.
• Pour over the sliced fruits.
• Briefly fry the bacon strips at a high temperature.
• Grind the bacon strips and the walnuts.
• Cut the feta into small cubes.
• Arrange the bacon-walnuts mixture over the fig carpaccio.
• Top with the crumbled feta and optionally decorate with a leaf of green.

Avocado & Cucumber Carpaccio

Cucumbers and avocados are a match made in heaven! And the slightly spicy/sweet soy ginger dressing is perfection! This dish is  prefect example of the taste and nutrition coming together. Perfect as lunch or light dinner.

Ingredients:

• 1 English cucumber, cut into paper thin rounds
• 1 ripe avocado
• 1/4 cup cilantro, roughly chopped
• 2 tablespoons scallions, diced
• 1/4 cup feta cheese, crumbled
• 1 tablespoon sesame seeds

For the Soy Ginger Dressing:

• 2 cloves garlic, minced
• 1 teaspoon freshly grated ginger
• 1/4 cup soy sauce
• 2 tablespoons water
• 1 tablespoon honey
• 1/3 cup rice vinegar
• 1/3 cup olive oil

Preparations:

• Arrange thinly sliced cucumbers on a large serving plate; top with sliced avocado, cilantro, scallions, feta, and sesame seeds. Lightly drizzle soy ginger dressing on top and serve at once. Add a dash of crushed red pepper flakes if you love some heat!
• Pulse all of the ingredients in in a blender until smooth. Slowly add the olive oil, beating mixture with a whisk until completely emulsified.

Plum Carpaccio

What appears in nature at the same time usually fits together beautifully. This is the case with chestnuts and plums, which for me are one of the main foreshadows of autumn. Plums are great for unusual fruit carpaccio. Due to the  presence of pit, you will not cut them into carpaccio as a whole, just make them into half shapes.  The plum carpaccio is completed with two simple additions – my favorite boiled chestnuts and expressive cheese. There are many strong , but not overly strong, types of cheese, so you can modify the recipe to your liking. Carpaccio can be served as a light starter, simple dessert, or breakfast.

Ingredients:

• approx. 10 large plums
• approx.  13/4 cup  of strong  flavored cheese ( Brie de Meaux-Style Brie; Comté; Clothbound Cheddar; Aged (Goat) Gouda; Bleu d’Auvergne AOC/PDO; Epoisses de Bourgogne PDO; Le Chevrot;
• ½ cup chestnuts (cooked)
• a handful of arugula leaves
• extra virgin olive oil of the best quality

Preparations:

• Cut the washed plums into thin slices using a sharp knife or mandolin.
• In one large plate (or two smaller ones), spread a single layer of plum slices.
• Add equally thin slices of cheese (it is also worth using mandolin here) and cooked chestnuts broken into smaller pieces.
• Finally, add some more rocket leaves and drizzle with olive oil on the salad. Serve it right away

Radish & Strawberry Carpaccio

Radishes are not only delicious, but also versatile. Raw, they will be perfect in almost every salad, and at the same time they will be equally tasty as the basic ingredient of the dish. The key elements are the distinct, slightly spicy flavor of the radishes and the contrasting sweetness of strawberries. Radishes, marinated for a few minutes in lemon juice, soften, acquire a pinkish color and a slightly sour, milder taste. If you skip marinating, you will get a clearer contrast in texture (hard and crisp radish slices plus soft strawberries) and the flavor of the side dish (radish sharpness versus fruit sweetness). Use the best quality olive oil, its taste plays a particularly important role here and is well marked.

Ingredients:

• 1 bunch of radishes
• several fairly large strawberries
• the juice of 1 organic lemon
• 1 tablespoon of fresh lemon thyme leaves
• a large pinch of pepper
• extra virgin olive oil

Preparations:

• Slice the radishes into thin slices – it is best to use mandolin.
• Put the slices in a small bowl, pour in the lemon juice and add the thyme leaves. Stir and set aside.
• Slice the strawberries into thin slices. It is best to use a mandolin for this; a sharp knife will also work well if necessary.
• On a large bright plate, spread the slices of strawberries and radishes along with the thyme. Sprinkle it with olive oil (you can also sprinkle the carpaccio with the juice from the bowl in which the radish was marinated) and sprinkle with pepper.

Heirloom Beetroot Carpaccio

Beautifully earthy and simple, this Heirloom Beetroot Carpaccio really lets these beautiful beets shine as a main star. An incredibly easy dish to create, that will impress the crowds. The perfect dish to serve as an appetizer with a beautiful rustic loaf of bread or as a side to your main dishes. A delightfully colorful modern vegan friendly twist on an Italian classic.

Ingredients:

• 3 medium heirloom golden burpee beetroots
• 3 medium heirloom Chioggia beetroots
• 1 clove of garlic, peeled, finely grated
• 2 tbsp of organic apple cider vinegar
• 2 tbsp of good quality organic olive oil
• 1 tsp. of organic raw sugar
• 2 good pinches of sea salt
• Black radish micro herbs to garnish
• Edible viola flowers, to garnish

Preparations:

• Slice the beetroots finely with a mandolin slicer and arrange in a single layer, slightly overlapping, on a large plate.
• In a small bowl mix the vinegar, olive oil, garlic, salt & sugar together. Drizzle this vinaigrette generously over the sliced beetroots.
• Sprinkle the beetroot carpaccio with micro herbs to finish and scatter the edible flowers on top.

Pear & Asparagus  Carpaccio

Asparagus goes surprisingly well with fruit. This spring, full of freshness recipe is a perfect dish for a light lunch or dinner.

Ingredients:

• 10 asparagus (green and purple or just green)
• 2 pears
• a handful of mint leaves
• 2 handfuls of watercress leaves
• a small handful of olive herb
• 1 + 1/2 lemon (or lime)
• about 1 cup of raspberries or strawberries (can be frozen)
• black pepper
• extra virgin olive oil

Preparation:

• Push  the raspberries through a sieve (by hand or in a food processor). Add a large pinch of pepper to the smooth mousse obtained in this way. Stir and set aside.
• Break off the woody tips of the asparagus and remove the husks. Cut off the heads and cut the remaining asparagus pieces into long thin strips on the mandolin. Then, with a knife, cut the strips into spaghetti. Put them in a bowl, add the juice of half a lemon, mix and set aside. Cut the asparagus heads lengthwise into halves, put them on a plate and drizzle with lemon.
• Add the herb leaves to the asparagus, add a little olive oil and mix gently (preferably with your hands).
• Slice the pears on the mandolin into thin slices and spread over the plates. Sprinkle with lemon juice.
• Add portions of asparagus salad and asparagus heads. Sprinkle with raspberry dressing. If the dressing is too thick, add a little lemon juice first and mix it.

Spring Veggies Carpaccio

Ingredients:

• 1/3 cup  of Reblochon cheese
• 1 Chioggia type beet, pink and raw
• 1 small black radish
• 1 zucchini
• few pink radishes
• 1 pomegranate

For the sauce :

• 3 tablespoons of olive oil
• from ½ lemon
• Salt and pepper

Preparation:

• Peel the beet and black radish. Wash the pink radishes and the zucchini
• Cut the pomegranate in 2 and collect half of the seeds by turning it over and tapping on the shell with a wooden spoon.
• With the help of  mandolin cutter, finely mince all the veggies. Remove  the Reblochon crust and cut into small sticks.
• Prettily place  the vegetable slices in the 4 plates, add the pomegranate seeds and the Reblochon sticks.
• Mix the oil, the lemon, the salt, and pepper—pour a little bit of sauce on each plate.
• Serve as a starter. You can add a few leaves of coriander.

White Carpaccio

Fully vegan, made with white and light vegetables, to create  a stunning effect on the table. Fresh, crisp, and full of flavor. Perfect for any party appetizer, light lunch, or dinner.

Ingredients:

• 2 – 3  yellow squash
• 1 bunch of radishes
• 2 -3 Kohlrabi  ( you can substitute them with Turnips for sharper taste)
• Miso paste
• ½ cup of cooked chickpeas
• Few leaved of fresh mint
• Salt
• Pepper
• Olive oil

Preparations:

• Sliced the veggies using the mandolin
• Arrange the veggies on the plate and sprinkle with salt.
• Make the dressing. In separate container crush slightly the chickpeas, add 1-2 tablespoons of miso paste. Add salt pepper, olive oil. Shake it well…
• Pour the desired amount over the ready vegetables.

Watermelon Radish  & Pineapple Carpaccio

The watermelon radish, also known as Shinmei or red meat radish, is a type of heirloom daikon. Its pale green exterior and bright pink flesh make it look  exactly like a watermelon. It is slightly sweeter and less peppery than a common red radish. But when you will add thinly slices pineapple, with its tang and sweetness.

Ingredients:

• 1 watermelon radish
• 1/2 small pineapple
• 1 lime
• sea salt
• chili powder

Preparations:

Slice the radish thinly using a mandolin or very sharp knife. Trim the outside off the pineapple and slice it in thin rounds as well. Lay out the slices on a plate. Juice a lime over the radish and pineapple slices, sprinkle with salt and chili powder, and enjoy!

Zucchini Carpaccio

Zucchini Carpaccio with Kalamata Olives and Crumbled Feta. This dish is something really simple to make , but still nourishing and tasty. Sliced zucchini and topped them with all sorts of goodies such as olives, feta, slugs of olive oil, and sprinkles of fleur de sel. Not only practically take no time to make, but it is extremely flavorful and refreshing, the perfect antidote to a tiring week. Plus, it looked very festive and complicated, but there was absolutely nothing to cook, and no pots to clean.

Ingredients:

• 2 small zucchinis, ends chopped off
• fleur de sel ( flaky sea salt)
• 1 green onion, finely chopped
• 1/4 cup crumbled feta
• 1/4 cup kalamata olives, pitted, finely chopped
• 2 tablespoons pine nuts, toasted
• 1/2 cup packed basil, finely chopped
• black pepper

dressing:

• 3 tablespoons olive oil
• zest of 1 lemon
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• pinch sea salt

Preparations:

• Make the dressing: Whisk together the olive oil, lemon zest, lemon juice, garlic, and sea salt. Set aside.
• Make the carpaccio
• Using a mandolin or very sharp knife, very thinly slice the zucchini. Arrange on the serving platter in a circular manner, overlapping the slices a bit.
• Drizzle on the dressing. Sprinkle on a little fleur de sel, to taste. Add the green onion, feta, olives, pine nuts, basil, and a generous amount of ground black pepper (or to taste).
• Serve immediately with extra fleur de sel on the side.