Italian cuisine is much more than just pasta and pizza, and when you delve into it more deeply, you often come across gems like carpaccio.
This is a typical dish in Italian cuisine, made from very thin slices of raw meat or fish, dressed with olive oil, shavings of Parmesan cheese, salt, and other seasonings.
Although the original recipe was prepared with meat, carpaccio has gained enormous popularity in recent years, and nowadays, you can even find versions made with fruit and vegetables.
Its preparation is not very complicated; in fact, the most important aspect is the quality of the ingredients. Having fresh ingredients is the key to ensuring that carpaccio retains all its flavour and nutritional properties intact.
Once the ingredients are chosen, we will slice them very thinly, typically using a wide, sharp knife, although for vegetables, a mandolin can also be used.
After slicing, add lemon juice, olive oil, and the remaining ingredients for the dressing, and let it marinate for about ten minutes before serving.
In our case, we have opted for a base of courgette and beetroot, fresh and healthy to withstand the high temperatures, dressed with rocket, nuts, shavings of Parmesan cheese, sun-dried tomatoes, and the delicious gazpacha-style olives.
A dish full of flavour; both very healthy and easy to prepare.
Ingredients:
- Fragata “Gazpacha style” marinated olives
- 1 small courgette (they have fewer seeds)
- 1 raw beetroot
- 1 bunch of rocket
- 4-6 sun-dried tomatoes in oil
- A handful of hazelnuts
- Shaved Parmesan cheese
- Oil
- Vinegar
- Salt
Preparation:
- Preheat the oven to 200ºC and grease the moulds for the mini-muffins.
- Cut the pumpkin into 2cm pieces and place them on a baking tray. Bake for 25 minutes at 200º or until golden and tender.
- Transfer the Pumpkin to a bowl, add the milk and crush until it is smooth.
- Let the mixture cool and then add Fragata extra virgin olive oil and the beaten egg.
- Sift the flour and yeast into a bowl, add the pumpkin mixture and the remaining ingredients: feta cheese, Fragata black olives, and basil. Divide the mixture among the moulds.
- Bake at moderate heat (190ºC) for 15 minutes, or until golden brown.
- Allow them to cool for a few minutes before removing from the moulds.
- Serve them warm or cold.