As a dedicated foodie and serial home cook, I stay on top of what great chefs are doing and posting because you always learn insights and ideas that you can use in your own humble kitchen. One of my favorites is Alain Passard, the award-winning French chef who opened the well-known Parisian restaurant L’Arpège in 1986 and received his third Michelin star in 1996.
Mr. Passard withdrew red meat from his restaurant’s offer in 2001 to focus on an eminently vegetable cuisine, which is why he established his own vegetable garden from which the restaurant has served ever since. You can follow him on his instagram account, where he publishes simple and elegant vegetable dishes, with the best products and relatively easy to adapt to anyone’s possibilities; If you want to know more about him you have an excellent documentary in the series Chef’s Table, France.
One of Passard’s favorite presentations is the carpaccio, that preparation from Italy in which the food -in the original recipe, the meat- is cut into very thin slices and served with a simple dressing. Combining raw vegetables or vegetables cooked to your liking, in slices, with seasonal fruits is a magnificent invention that can give you great satisfaction. You have to be careful not to mix ingredients that make cakes between them, but if you mess up one day it gives you the excuse to try another combination another day (cooking is repetition).
Find the combinations that convince you; In this recipe we have combined the sweetness of the beet and the fruit, nectarine, with the spicy and crunchy point of the radish, but give free rein to your imagination: zucchini, fresh asparagus, etc., with the addition of leafy vegetables or some fruit minced dry. To cut the ingredients with great finesse, it is not necessary to have the best mandolin on the market; With a knife that isn’t lousy and fairly sharp, and a little skill, you can make some pretty decent slices. Don’t be self-conscious about this and surprise locals and strangers with your carpaccios vegetables, which are prepared quickly and look prettier than a San Luis.
Find quality vegetables and fruits, and at their optimum point of seasoning.
for 4 people
- 1 cooked beet
- 3-4 radishes
- 2 nectarines (or other stone fruit)
- flake salt
- virgin olive oil
- 2 tbsp. sherry vinegar
- oregano or fresh basil
Wash radishes and nectarines. Cut the nectarines in half, removing the bone and without peeling them, and cut into thin slices.
Do the same with the radishes, discarding the ends, and with the beets.
Arrange all the sheets with care and aesthetic criteria on a large plate.
Serve immediately so that the ingredients do not dry out, seasoning with salt, olive oil and fresh oregano or basil on top.
If you make this recipe, share the result on your social networks with the hashtag #RecipesComidista. And if it goes wrong, complain to the Cook Ombudsman by sending an email to [email protected].
#Carpaccio #vegetables #spring #fruits