‘Carpaccio’ is an Italian word that initially means a dish made of raw meat or fish, sliced or pounded thinly, and normally served as appetizer. However, nowadays, people are using the term ‘carpaccio’ to describe even vegetables or fruits, so long as they are sliced thinly and served raw.
‘Vegetable Carpaccio with Parmesan Shavings’ can be prepared with any kind of vegetable that’s in season. I do feel that of all the seasons, it fits summer the most. The look and feel (and taste!) of this appetizer simply convey ‘Enjoy the sunshine!’ to me. 🙂
You can slice your vegetables in whatever way you want, as long as they are sliced thin. Doing it this way gives every bite the perfect balance of vegetable, olive oil and parmigiano. It also helps in absorbing the olive oil more. I never use salt for this; I get the saltiness from the parmigiano instead.
For shaving the parmigiano, you do not need any special slicer. I just use my normal vegetable peeler – works like a charm. 🙂 I do not know why it works even better than my cheese slicer, I guess because the slicer is more fit for a softer type of cheese than a parmigiano.
The best part of ‘Vegetable Carpaccio with Parmesan Shavings’ is that you don’t even need to cook or mix anything. You just wash and cut the vegetables, arrange them on a plate, drizzle some extra virgin olive oil, add parmigiano shavings on top and voila! Enjoy it with a glass of white wine or rose – and sunshine, of course! 😀
- 7 pieces red radish
- 1 pc zucchini, small
- 1 pc carrot, medium
- 2 stalks celery
- 3 tbsp extra-virgin olive oil
- 1/4 cup parmigiano reggiano, shaved
- some micro herbs for garnish (optional)
Wash and peel the vegetables (or leave some of the skin if, if desired). Cut them into thin slices. For this recipe, I cut the radish and zucchini into circles, and julienned the carrot and celery.
Arrange on a plate and drizzle with olive oil. Add the parmigiano shavings on top and micro herbs (if available).