Today I am offering you a fresh, light, and very elegant idea. It is my apple carpaccio that can be served as a refined appetizer or as an original side dish. Imagine it also on the holiday table. Beautiful, isn’t it? Its strength lies in the surprise effect achieved thanks to the Kissabel apple which, with its naturally red flesh, gives the dish an extraordinary visual impact without the need to add any other color. Preparing it is very easy and the ingredients are few: ultra-thin slices of apple accompanied by soft primosale cheese and arugula and then walnuts and toasted pumpkin seeds for a double crunchiness. The whole thing is drizzled with a delicious emulsion. In short… a simple but harmonious combination where sweetness, freshness, and savoriness are delicately balanced. So if you have guests, this carpaccio is the right choice because it will make you look great without too many complications.
Other similar ideas you might be interested in:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 9People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Apple Carpaccio
The Kissabel apples have flesh that ranges from pink to deep red. They are crunchy and have hints of berries in their flavor. Also (hear hear) they do NOT brown once cut, making them ideal for this recipe. If you can’t find them (sigh!), you can make this carpaccio with Fuji or Pink Lady apples. In this case, to recover the color play, I suggest adding some pomegranate seeds, which besides creating a beautiful visual contrast, will also give a pleasant acidic note.
The recipe provides quantities for the emulsion ingredients, but really, you can adjust them to taste according to your personal preference.
- 2 Kissabel apples
- lemon juice
- 3.5 oz primosale cheese
- 5 walnuts
- 0.35 oz pumpkin seeds
- arugula (as desired)
- poppy seeds
- extra virgin olive oil
- lemon juice
- honey (acacia or wildflower)
- salt
- black pepper
Tools
- 1 Mandoline
- 1 Small bowl
- 1 Brush
- 1 Pan small
- 1 Sieve
Preparation of Apple Carpaccio
Heat a small pan well without oil and toast the pumpkin seeds for 2/3 minutes. You will hear a slight crack. This will be the sound indicating they are ready.
Cut the primosale cheese into very thin slices.
In a small bowl, put four tablespoons of oil, a couple of teaspoons of lemon juice, a tablespoon of honey, a generous pinch of salt, and a good grind of black pepper and mix carefully until you get a homogeneous emulsion.
Wash the apples, dry them, and slice them thinly with a mandoline. As you can see, these apples are red inside and incredibly delicious. I did not remove the central core, but only the seeds.
Arrange the apple slices on serving plates (you will need a couple of large ones) and brush them with lemon juice previously filtered through a fine-mesh sieve. This step is fundamental especially with common apples that tend to brown very quickly. This type of apple, however, does not oxidize. Nevertheless, I brushed them anyway.
Add some arugula leaves and the primosale cheese. Then distribute the walnut halves broken by hand here and there and the toasted pumpkin seeds.
Finally, drizzle everything with the prepared emulsion and sprinkle the surface with poppy seeds.
The apple carpaccio is ready to be served. If you want to prepare it a bit in advance, cover it well with plastic wrap and keep it in the refrigerator until serving time. Make sure to brush the apple slices well even if the Kissabel tends not to oxidize too quickly. However, this step ensures a perfect color until service. Enjoy! Paola.
I take this opportunity to remind you that you can follow me on various social networks to stay updated on the new recipes I publish. You can find me on Facebook (HERE), on Twitter (HERE), on Pinterest (HERE), on Instagram (HERE) and also on Tik Tok (@zenzero_limone). Thanks ♥!
