In summer, and I would say the temperatures confirm it greatly, while still turning on the oven for roasted potatoes, desserts, and various roasts, I also prepare quick, cold, no-cook dishes and this carpaccio with crunchy vegetables is a very appetizing and easy example!
The main preparation time will be dedicated to making a plentiful and very crunchy vegetable dice and I definitely went overboard, putting in almost everything I saw at the fruit and vegetable vendor of Due Madonne, but I must say the dish is very tasty and the addition of desalted capers gave a nice salty note to everything… Let’s go to the kitchen to “dice” ????
ATTENTION When consuming raw foods, you need to be even more careful to avoid food poisoning, so the product should not present too dark and opaque colors without signs of oxidation. The ideal meat is beef, while both chicken and poultry meats in general should be avoided, not only if raw but also if undercooked! Even pork, although less dangerous, should still be avoided!
CARPACCIO WITH CRUNCHY VEGETABLES
The kitchen of ASI
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients for CRUNCHY VEGETABLE CARPACCIO
- 14 oz carpaccio slices
- 3 tablespoons desalted capers (I use Pantelleria)
- as needed zucchini
- as needed red and yellow bell peppers
- as needed carrots
- as needed celery
- as needed tomato (pulp only)
- as needed fennel
- as needed mint leaves
- as needed Extra virgin olive oil
- as needed apple cider vinegar
- as needed salt and pepper
Tools for CRUNCHY VEGETABLE CARPACCIO
#adv
- Peeler
- Knife
- Bowl
Preparation of CRUNCHY VEGETABLE CARPACCIO
Wash all the vegetables and clean them from non-edible parts.
Trim the zucchini, remove seeds and inner filaments from the bell peppers, peel the carrots with the peeler, remove the tougher outer leaves of the fennel, remove seeds and inside of the tomatoes and save only the pulp, and finally use a knife to remove the outer filaments of the celery to clean it well.
With a suitable knife, make a nice dice of all the cleaned mixed vegetables and then put them in a large bowl.
Also, add the desalted capers and some fresh mint leaves.
Season this rich dice of crunchy vegetables carefully considering the salty note given the presence of salted capers.
Lay the thin slices of beef carpaccio on a serving dish, then spread all the vegetables over it, covering it entirely.
Cover with plastic wrap and place the carpaccio with crunchy vegetables in the refrigerator until it’s time to enjoy it at the table.
Enjoy this very appetizing dish, the carpaccio with crunchy vegetables!
Annalisa
Tips and Notes
As mentioned above, I added lots of vegetables, but if you want even more vegetables to replace or add, you can also include a small dice of red Tropea onion …
ALSO SEE BEETROOT AND GREEN APPLE CARPACCIO
CARPACCIO ROSETTES WITH MUSTARD SAUCE
¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶¶ GO BACK TO HOME FOR NEW AND TASTY RECIPES… Like my recipes? Then follow me on your favorite social network! You can find me on INSTAGRAM PINTEREST TWITTER and on the blog’s page on Facebook to not miss any recipe or special and to comment with me on the various preparations!!! Copyright © 2018 Annalisa Altini, All rights reserved
