The carpaccio with tapenade is an easy and quick dish with beef and a flavorful sauce made with olives, anchovies, and capers
.
Tapenade is a saucequite rustic, typical of the French region of Provence, and its name derives from “tapenas,” meaning capers in French.
It is a sauce that can also be enjoyed on crostini as a delightful appetizer!
Adding it to carpaccio slices makes this dish very appetizing and fresh, ideal for a summer dinner and to enjoy a simple dish without too much work in the kitchen…
ATTENTION When consuming raw foods, it is necessary to be even more careful to avoid food poisoning, so the product should not have very dark and opaque colors without signs of oxidation. The ideal meat is beef, while chicken and poultry, in general, should be avoided not only if raw but also if undercooked! Although less dangerous, pork should also be avoided!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
Want to receive a sweet and savory recipe every day directly on your phone?
Subscribe to my WhatsApp channel “The Kitchen of ASI”: zero spam, only delicious inspirations from Monday to Friday!
Click here to subscribe now! https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
°°°°°°°°°°°°°°°°°°°°°°“““““““““°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
CARPACCIO WITH TAPENADE
The kitchen of ASI
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE CARPACCIO WITH TAPENADE
- 14 oz beef carpaccio
- 3 oxheart tomatoes
- 1.75 oz salted capers
- 6.35 oz Taggiasca olives (pitted)
- 6 anchovy fillets
- 4 cucunci (for garnish)
- to taste extra virgin olive oil
- to taste organic lemon zest and juice
Tools RECIPE CARPACCIO WITH TAPENADE
#ADV
- Mixer
- Knife
- Cutting Board
Preparation quick cold dish
For the tapenade sauce after rinsing the capers under running water, put them in the mixer.
Add the anchovies and olives. Start to blend everything adding extra virgin olive oil and a few drops of lemon juice to obtain a mixture that is not too smooth and homogeneous.
Set aside the tapenade sauce. Cut the oxheart tomatoes into slices about 0.4 inches thick. Proceed to layer the tomatoes, thin slices of beef carpaccio, and tapenade sauce until you have used all the prepared ingredients.
Finish with a drizzle of oil, a pinch of salt and pepper, and a zest of organic lemon!
Garnish if you like with leftover tomato slices or cubes and cucunci.
Simple, fresh, and very tasty, enjoy your meal with the carpaccio with tapenade!
Annalisa
Advice and notes
The term carpaccio refers to a dish made with thin slices of raw or semi-raw meat or fish, often with added extra virgin olive oil and parmesan cheese flakes but also much more: it is a very versatile dish indeed!
ON THE BLOG, YOU CAN FIND:
Carpaccio Rosettes with Mustard Sauce,
IF you like my recipes, follow me on my Facebook fan page! Just click “like” and every day you can be updated on the latest recipes published and comment with me on the various preparations!!!! Copyright © 2017 Annalisa Altini, All rights reserved SOURCE Recipe seen, read, and modified on A tavola
