5 ABSOLUTELY EXTRAORDINARY CARPACCIOS YOU’VE NEVER TRIED BEFORE!

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We all love carpaccio. I mean who doesn’t? Delicious, traditional beef carpaccio is available in (almost) every Italian restaurant and I am more than happy about this fact. Carpaccio is defined as a dish with thinly sliced raw ingredients (mainly fish or meat).

But there is no limit to creativity when it comes to new and different varations of carpaccio recipes.  Here are my 5 favorite extraordinary carpaccio recipes!

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→ NUMBER 1: CAULIFLOWER CARPACCIO

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This carpaccio is amazing! Raw cauliflower has a nutty, fresh taste and goes perfect along with tuna cream and parmesan! Healthy, hearty and satisfying!

→ NUMBER 2: TRUFFLED BEETROOT CARPACCIO

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The combination of raw beetroot, truffle arome, pine nuts and cucumber gives this dish a luxurious note and make it irresistible. Creamy goat cheese and crispy bacon will delight your gums!

→ NUMBER 3: BRESAOLA CARPACCIO

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If you are a huge fan on traditional beef carpaccio but you simply do not have the possibilities to make it yourself, bresaola ham makes a perfect substitute for the raw beef. The smoked savour suits to the arugula salad and makes you fall in love with carpaccio all over again.

→ NUMBER 4: BROCCOLI CARPACCIO

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Raw Broccoli is not only incredible healthy, it’s crispy and fresh and goes along great with creamy goat cheese or tuna cream. Warm plums or dates and crunchy bacon will arouse asalty and sweet taste explosion in your mouth. YouTube: Here.

→ LAST BUT NOT LEAST… NUMBER 5: FLORENCE FENNEL CARPACCIO

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This dish is the perfect summer dish: delicious, refreshing and even vegan! It was the first unusual carpaccio I ever tried and I love it ever since. Crispy fennel meets tasteful olive oil, nuts and fruity orange. Juicy celery will not only taste amazing, it prevents you from dehydration in the summer! BBQ, here we come!

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These were my TOP 5 EXTRAORDINARY CARPACCIOS!  What do you think? Did you ever make an unusual carpaccios yourself? Let me know and contact me over Facebook: here.

Sending love to all of you!

Yours, MIENCUISINE

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