This is for you, Carpaccio-lovers.
I don’t know how you feel, but I just love carpaccio. While thinking about the traditional carpaccio with very thin slices of beef filet and arugula salad my mouth is watering and my heart is making a little jump. But there are so much more creative carpaccios that deserve some recognition, like the BRESAOLA CARPACCIO, the FENNEL CARPACCIO I already posted, or the following I would like to introduce to you. Let me know how you liked it, I just felt in love with the taste (and the colorful look!) immediately and when my tongue tasted the combination of hearty bacon with fresh cucumber, elegant goat cheese with truffles and crispy beetroot I was totally committed to this variety of tastes.
What do you need?
- 1/2 fresh or already cooked Beetroot per person (remember it’s a starter)
- 1-2 spoons pp of high qualitative olive oil (extra vergine) & some drops of truffle oil
- 1 spoon of goat cheese
- 1 slice of cucumber and bacon pp
- 1 parmesan
- Some pine nuts & some parsley
What do you do?
Peel the beetroot (only if you bought fresh beetroot), if you bought shrink-wrepped there is no need for peeling. I prefer my carpaccio crispy, but if you prefer the tender version, you can precook the vegetables for some time.
Cut the beetroot into slices as you see it in the pictures. If you don’t have a sharp knife, you can also use a breadcutting machine. Arrange them on the specific plates and already adjust the olive oil and if you want some (just a little!) vinegar as well as salt & pepper.
Mix the goat cheese with some salt, pepper and truffle oil and build a cucumber-nest which you fill with the cheese.
Cut and fry the bacon and also the pine nuts (separately, the pine nuts just need some minutes in the pan and no added fat!).
Cut the parmesan cheese in very thin slices and arrange if, together with the cucumber-nest with bacon and the pine nuts on the carpaccio.
Simply add some fresh pepper and parsley and you are finished with a perfect looking, awesome tasting dish.