New Recipe – Easter Vegetable Carpaccio


Carpaccio (a dish) and Bellini (one of the best cocktails ever!!!, made of prosecco and peach puree) are two culinary delights created by Giuseppe Cipriani in the Thirties for Harry´s Bar in Venice. They were named after two famous artists: Vittore Carpaccio and Giovanni Bellini, two Renaissance painters who were working together and whose paintings one can find in the Galleria degli Uffizi* in Florence.


The original Carpaccio is made of meat. As Medici&More is a plant based blog our Carpaccio is made of vegetables. Actually I wanted to make it only from sunchokes or Jerusalem artichokes but I couldn´t get enough. So I mixed with carrots and courgettes/zucchini. One of the most diverting things is to decorate the dish with edible flowers**. There are many in the gardens and in the meadows – prefer those in your garden. If you have none collect some when walking around. But: ask the owner if you may do and don´t overharvest. Always leave plants in the meadow for insects, animals and other human beings.

  • Ingredients (serves 2)

  • 2 carrots
  • ¼ of a courgette
  • 1 very fresh sunchoke and/or any other root vegetable (organic!)
  • freshly squeezed lemon juice
  • salt, pepper, basil
  • olive oil, balsamico vinegar
  • primroses


Wash vegetables (you need not peel organic sunchokes, courgettes and young carrots) and slice as fine as possible. I took the truffle slicer. If you have none you can do this with any other peeler. You will probably not believe but it tastes much nicer when it is very finely sliced.


Put the vegetable slices in a bowl and marinate with lemon juice for at least 15-20 minutes.

Arrange the marinated slices on a plate. Add olive oil, salt, pepper and some drops of balsamico vinegar. Garnish with fresh herbs and edible flowers. Enjoy with family and friends.

*Museum built in the Medici era by Cosimo I. and his son Francesco I.  **You can take daisies, primroses, forget-me-nots, violets and every nettle blossom.



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