Beef Carpaccio with Baby Rocket Salad and Gorgonzola

Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: , , , , , , , , , , , , , | No Comments »

If you want your carpaccio to be round, you can wrap it very tightly with cling film and leave it in the freezer for about an hour. Freeze it only partially, so you`ll be able slice it more easily with a sharp knife. Don`t cut it too thin, so that it stays more rustic and the flavour remains intense. Whisk together the mustard, lemon juice, oil, salt and pepper to taste. Season the baby rocket with this vinaigrette at the last moment and serve it on top the meat, along with crushed walnuts and crumbled cheese

Pineapple Carpaccio

Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: , , , , , , , , , , , , | No Comments »

In a pan, mix the sugar and water and heat it until the sugar dissolves. Let it boil for 5 minutes and leave it to cool. While it is cooling down, peel and core the pineapple. Then slice it very thinly lengthwise. When cool, add the lime juice, zest, ginger and rum to the syrup. Dip the pineapple slices in the syrup and leave for 12hs in the fridge. The next day, remove the pineapple from the syrup and lay the slices over some plates. In a dry, non-stick skillet, brown the coconut slightly. Drizzle the syrup over the carpaccio, and dust with the coconut and pink peppercorns. Serve with coconut ice cream.