Carpaccio is a dish of raw meat, fish or vegetables served in paper-thin slices and seasoned with lemon, olive oil, and pepper. It is a typical Italian appetizer, often accompanied by a cheese truffle or soft cheese rolled in fresh herbs. Its origin goes back to 1950 when bartender Giuseppe Cipriani served it for his clients in Venice.
Cucumber carpaccio is a pleasant entry or side dish to accompany some spicy main.
- 2 mini cucumbers
- A drizzle of olive oil
- Pinch of salt
- Pinch of black pepper
- A drizzle of lemon
For the cheese coated in herbs:
- Pinch of dried dill
- Pinch of dried tarragon
- 2 fresh chives
- 1/2 cup firm tofu
- 1 teaspoon nutritional yeast
- 2 tablespoon almond milk
Rinse the cucumbers and chop off the ends. Thinly slice them (if you have a slicer, make them the slices as thin as you can) and lay them in rows on a serving plate following a fish scale pattern. Season with salt and pepper, then drizzle with lemon and olive oil. Put in the fridge to cool down.
Drain the tofu and squeeze out the excess water. Roughly chop it and put it in the food processor together with the nutritional yeast and almond milk. Mix well, pulsing until you obtain a smooth cream. Thinly slice the chives and toss in a ramekin together with dill and tarragon. Mix and set aside.
With a teaspoon, roll some small balls of tofu cream in the mix of herbs, then lay them on the cucumber carpaccio.
Leave in the fridge for 10-15 minutes before serving. Enjoy cold!