Culinary Technique - Carpaccio
Carpaccio is an easy and original way to present vegetables. To produce ultra-thin slices, use a vegetable peeler, a grater or a very sharp knife. All sorts of vegetables can be served as a carpaccio: eggplant, beetroot, celery, mushroom, zucchini, cucumber, radish, horseradish, white radish, Brussels sprouts, tomato, fennel, carrot, etc. Most tender vegetables can be served raw, and indeed that is how they will make a better carpaccio. Tougher vegetables must be cooked first. Vegetables like eggplant and zucchini can be chopped up and grilled, which not only softens them but also enhances their flavour. Root vegetables like radishes and beetroots can be marinated in good vinegar. Whether the vegetables have been cooked in water or marinated, drain and dry them properly, then slice them. A vegetable carpaccio can be presented like a classic meat carpaccio, with balsamic vinegar or with a vinaigrette, rocket (arugula) or lettuce (with or without fresh herbs), pine nuts or parmesan.
- Clean and wash the vegetables.
- Cook the hard vegetables.
- Slice them with a grater or a knife.