Go Raw
And Exotic

You may think eating raw beef or fish is exotic (or crazy) - but when you have a truly great piece of meat or fish, cooking it would almost be insane (granted your meat or fish must come from very reputable purveyors). Often featured on the menu of fine dining establishments, carpaccio - or very thinly sliced pieces of raw meat, fish, and even fruit - is typically served as an exotic appetizer (eating raw meat is not the norm!) and is one of the most delicate of preparations that allows the distinctive flavors of meat or fish to truly come out. Here's your guide for enjoying carpaccio as an exotic appetizer at home.

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Carpaccio recipes


Beef Carpaccio

Makes 4 appetizer servings

Ingredients:
2 teaspoons Dijon mustard
1 tablespoon balsamic vinegar
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground pepper to taste
1 pound beef tenderloin
2 cups arugula leaves, torn
1 ounce freshly grated Parmesan cheese

Directions:

1. Whisk mustard with vinegar and olive oil. Season to taste with salt and pepper. Slice beef tenderloin very thinly with a very sharp knife.

2. Place arugula leaves on a serving platter and top with beef slices. Season beef with salt and pepper and top with freshly grated cheese and drizzle mustard vinaigrette overtop. Serve with crusty bread if desired.


Tuna Carpaccio

Makes 4 appetizer servings

Ingredients:
2 tablespoons balsamic vinegar
1/4 teaspoon Dijon mustard
8 tablespoons extra-virgin olive oil, divided
Sea salt and freshly ground pepper, to taste
1 pound sushi-grade ahi tuna, cut into 1-inch squares
4 teaspoons fresh lemon juice
2 teaspoons thinly sliced fresh chives
1 teaspoon minced shallot
2 cups watercress sprigs

Directions:
1. Whisk vinegar and mustard in a small bowl and drizzle in olive oil while continually whisking. Season to taste with salt and pepper and chill until ready to use.

2. Place tuna squares a few inches apart on a sheet of plastic wrap on a flat surface and cover with a second piece of plastic wrap.

3. Using a flat mallet or heavy bottomed skillet, pound tuna pieces until they are very flat and make 8-inch round circles. Move tuna onto a plate and chill for at least 30 minutes.

4. When ready to serve, peel plastic wrap off of tuna and place on a serving platter. Drizzle a bit of olive oil on each piece of tuna and top with lemon juice, chives, shallots, and salt and pepper. Toss watercress with prepared dressing and place on top of tuna.


Pineapple Carpaccio

Makes 4 servings

Ingredients:
4 tablespoons granulated sugar
4 tablespoons fresh mint, chopped
1 pineapple, peeled

Directions:
Crush sugar and mint together in a bowl using a wooden spoon or mortar and pestle. Slice pineapple very thinly, there is no need to core the pineapple. Place pineapple on a serving platter and sprinkle with mint sugar.


 

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