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Tuesday, June 25, 2013

Kohlrabi carpaccio with prosciutto crudo and Parmesan (raw)

A lovely starter you can incorporate in a raw diet (as both the meat and the cheese are raw). A carpaccio usually means very thin slices of something (usually meat, but sometimes vegetables; in this case kohlrabi) marinated with some liquids to make them edible (for instance, lemon juice chemically "cooks" some meats) or simply more appealing, then topped with more spices or additions like cheese etc. The important detail is that everything remains raw :).

Last year: Smoked trout spread on hot buttered toast.
Two years ago: Spicy shrimp and wild rice soup (Chinese).

Ingredients (serves 2 as a starter):
  • 1/2 of a small kohlrabi
  • juice from half a lemon
  • 1/2 teaspoon virgin olive oil
  • Himalayan salt and freshly ground pepper to taste
  • 2 slices prosciutto crudo
  • 50 g Parmesan cheese
Slice the kohlrabies and put them on two plates, scattered around. Top with the oil and lemon juice and mix well so they can soak it up. Also sprinkle the salt and pepper on top.

Let it soak for 2-3 hours. When you're ready to serve simply add bits of prosciutto and Parmesan slices on top and dig in! :)

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