Good morning friends! Today I have an almost gourmet recipe for you! 😀 A nice seared carpaccio with strawberries and balsamic vinegar that I prepared especially for today’s release of Light and Tasty. Today’s topic is really delicious: strawberries!
I must say that I had several potential recipes, a couple were even suggested by you on the Facebook page (and I will make them! thanks for the suggestions!), but I had been toying with the idea of trying to use strawberries in combination with meat for a while. I ate them in a main course only once a few years ago: a fabulous sliced steak with strawberries, at a farmhouse where we used to go periodically for short vacations and weekends. But so far I had never had the courage to try. 😄
Thanks to this weekly column that encourages me, and nostalgic for those simple but beautiful vacations that we took when, still unaware of the future, we could not imagine the events that have made us miss those simple weekends for a year now…
…and so the result of all this is this recipe!
A very easy, light, a bit unusual recipe yes but not too much, because after all we are all now a bit used to using fruit in unconventional ways. Do you remember for example this pineapple and strawberry risotto? Or this grain salad with strawberries and balsamic? Well, today it’s the turn of a main course: a seared carpaccio enriched with creamy strawberries and a touch of balsamic vinegar.
A recipe for which I have to thank my daughter. It is thanks to her that the recipe turned out so well, the idea to reheat the strawberries in the microwave was hers, as was the idea to sweeten them slightly with a hint of honey. Both winning ideas. 🙂
What can I say… cheers to the youth! Ohh how nice! So finally I can rest a bit!!! 😀
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 7 oz beef carpaccio (12 thin slices)
- 1 cup strawberries (4 large strawberries)
- 1 tsp honey
- 1 tbsp extra virgin olive oil
- 1 pinch pepper
- to taste balsamic vinegar (in cream form)
Tools
- Microwave oven
- Container glass
- Pan non-stick
Preparation
First, prepare the strawberries:
Wash and cut the strawberries into pieces.
Place the pieces in a glass container and briefly cook them in the microwave with a small teaspoon of honey.
Cooking time: 30-40 seconds at maximum power.
👉 The time is not mandatory, it depends on how soft you prefer the strawberries, and also on their temperature (room temperature or cold from the fridge). As a reference, consider the strawberries ready as soon as they start producing ‘bubbles’.
Keep the strawberries warm inside the microwave.
In the meantime, start cooking the carpaccio:
In a non-stick pan, pour a drizzle of oil and briefly cook the carpaccio slices.
Half a minute per side will be enough, at most a minute per side if you prefer them really well cooked.
👉 Regarding the oil, in the list of ingredients I indicated a tablespoon of oil which was actually perhaps less: I used a small drizzle of oil in the pan and then another small drizzle raw after cooking.
Compose the dishes:
Place the seared carpaccio slices on the plates, distribute the strawberries over the slices, add a pinch of pepper (optional), a drizzle of oil, and finally complete the dishes with the balsamic vinegar cream.
Balsamic cream that I don’t always manage to turn into a beautiful decoration 😂 but I’ll show you the photo anyway!
Yes, even with decorations Flavia is definitely better than me! 💛
Especially in test dishes, when there is no panic from the looming camera! 😀
Decorate your seared carpaccio with strawberries and balsamic vinegar (!) as you like it and serve it hot or warm.
But if it cools down, it’s equally delicious.
Enjoy!
Advice without salt
As always, I didn’t use salt in this recipe.
For those who still don’t know that I cook without added salt, here is the article in which I tell how and why I removed salt from my kitchen: Cooking without salt, my journey
If you are interested in reducing or eliminating salt, always remember to:
■ Decrease salt gradually, the palate must gradually get used to it and must not notice the progressive reduction.
■ Use spices. Chili pepper, pepper, curry, nutmeg, cinnamon, cloves, cumin…
■ Use herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
■ Use seeds. Sesame, pine nuts, almonds, walnuts…
■ Use spicy vegetables or fruits. Garlic, onion, lemon, orange…
■ Use my salt-free vegetable granule and gomasio.
■ Prefer fresh foods.
■ Avoid boiling methods, prefer cooking methods that do not disperse flavors (grill, foil, steam, microwave).
■ Avoid bringing the salt shaker to the table!
■ Occasionally indulge yourself. It’s good for your mood and helps you persevere.
If you do not want or cannot give up salt:
■ You can still try my recipes by salting them according to your habits.
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Now the strawberry recipes from my Light and Tasty colleagues:
Carla: Gazpacho with Strawberries and Melon
Daniela: Millefeuille with Ricotta Cream and Strawberries
Elena: Fillo Pastry Baskets with Marsala Cream and Strawberries
Flavia: Light Strawberry Mousse (without cream)
Franca: Spinach, Strawberries and Almonds Salad
Mary: Crepes with Strawberries and Greek Yogurt Cream
Milena: Strawberry Fritter
