Ingredients with Measurements:
- 6 thin slices of prosciutto
- 1/2 cup shaved parmesan cheese
- 1 lemon, juiced
- 2 tablespoons extra-virgin olive oil
- Salt and pepper to taste
- Arugula leaves for garnish
Special equipment needed:
- Mandoline slicer
Step-by-step instructions:
1. Using a mandoline slicer, thinly slice the prosciutto and arrange it on a serving plate.
2. Sprinkle the shaved parmesan cheese over the prosciutto.
3. In a small bowl, whisk together the lemon juice and extra-virgin olive oil. Drizzle the mixture over the prosciutto and parmesan.
4. Season with salt and pepper to taste.
5. Garnish with arugula leaves.
Time:
Preparation time: 10 minutes
Cooking time: 0 minutes
Temperature:
Room temperature
Serving size:
Serves 2-4
Nutritional information:
Calories per serving: 180
Fat: 14g
Protein: 12g
Carbohydrates: 2g
Fiber: 0g
Sugar: 1g
Sodium: 630mg
Substitutions for ingredients:
- Instead of prosciutto, you can use thinly sliced smoked salmon or beef carpaccio.
- Instead of parmesan cheese, you can use pecorino romano or asiago cheese.
- Instead of arugula leaves, you can use baby spinach or mixed greens.
Variations:
- Add sliced cherry tomatoes or roasted red peppers for a pop of color and flavor.
- Top with chopped walnuts or pine nuts for added texture.
- Drizzle with balsamic glaze for a sweeter taste.
Tips and tricks:
- Make sure to use a mandoline slicer to get thin and even slices of prosciutto.
- Use high-quality ingredients for the best flavor.
- Serve with crusty bread or crackers for a complete appetizer.
Storage instructions:
Store leftover prosciutto carpaccio in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
This dish is best served at room temperature and does not need to be reheated.
Presentation ideas:
Arrange the prosciutto carpaccio on a wooden board or platter for a rustic presentation.
Garnishes:
Garnish with fresh herbs such as basil or parsley.
Pairings:
Serve with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve with a side of olives or marinated artichokes.
Troubleshooting advice:
If the prosciutto is too salty, soak it in cold water for a few minutes before using.
Food safety advice:
Make sure to use fresh and properly stored ingredients to avoid foodborne illness.
Food history:
Carpaccio is a traditional Italian dish that originated in Venice in the 1950s. It is typically made with thinly sliced raw beef or fish.
Flavor profiles:
This dish is salty, tangy, and savory with a hint of bitterness from the arugula.
Serving suggestions:
Serve as an appetizer or light lunch.
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Region: Italian