delicious UK – April 2018

classics.

deliciousmagazine.co.uk 27

CARPACCIO
Adishofseared,finelyslicedbeeffillet,carpacciowas
invented in 1950 by Giuseppe Cipriani at Harry’s Bar in
Venice,inspiredbyarawvealdishfromPiedmont(carne
cruda all’albese). It’s named after the Venetian painter
VittoreCarpaccio,whowasfamousforthedeepredand
whitehuesofhiswork(redforthebeef,whiteforthe
parmesanorwhitetrufflethedishistraditionallytopped
with). This vegetarian version keeps the colour scheme but
lookstotheMiddleEastforitsflavours,bringingthe
carpacciobanguptodateandmaking it a less extragavant
but still impressive starter.

PRETTY AS A PICTURE

Shallot and dill marinated

beetroot carpaccio with

crispy halloumi, p33