It’s HOT HOT HOT in the city!
A time where we cherish whatever can cool us down annd not be heavy on the stomach…
… CARPACCIO!
What’s also great about it is that you can have you’re own take on it, as long as it is raw, fresh and well seasoned.
TRIO CARPACCIO
(or Beef, Mushroom and Zucchini Carpaccio)
Preparation for the Raw beef
Cut in very thin slices byt your butcher shop or local supermarket
Season with olive oil mixed with a bit of fresh pesto and finish up with lemon
Preparation for the Portobello Mushrooms
Cut extremely thinly
(funnily called Champignons de Paris… so where are they from Paris or Portobello? French and British will definitely never give each other credit for ANYTHING)
SImply season them with a bit of lemon and olive oil, and sprinkle with coarse salt.
Preparation for the Zucchini
Cut very thin slices, best is to use potato peeler, to create zucchini tagliatelles.
then mix with a lemon juice, olive oil and parmegiano in powder. Add a bit of salt and thinly cut coriander.
Plate everything and sprinkle generously with parmegiano shavings and previously roasted pine nuts.
