A carpaccio is traditionally a preparation of raw meats which can be beef, tuna, salmon, etc., cut into very thin slices and served as an appetizer. The dish was invented by the chef at the Harry’s Bar in Venice, Giuseppe Cipriani, achieving notable popularity in the mid-20th century. By extension, when this dish is prepared using other ingredients, it is called the same, like the boletus carpaccio that does not have any type of meat.
The carpaccio is served drizzled with olive oil, freshly ground black pepper and shavings of Parmesan cheese, in any of its presentations. On the other hand, the genus Boletus is a type of edible mushrooms of which the best known is Boletus edulis (which has numerous names, such as white mushroom, pumpkin mushroom, boletus or dried squash). It is highly appreciated in gastronomy for its flavor and dimensions: the hat can be between 7 and 20 cm in diameter, just like the foot. It is marketed fresh in the fall (in southern and central Europe) and dry in the rest of the world and the rest of the year.
- 250 grams of rather small boletus
- 50 grams of almonds
- 50 grams of toasted pine nuts
- Salt flakes
- 30 grams of Parmesan cheese
- 4 tablespoons of extra virgin olive oil
- Freshly ground black pepper
- 1 tablespoon of lemon juice
How to prepare a boletus carpaccio:
- Clean the boletus with a damp kitchen paper or with a damp cloth (they are not put under the tap).
- With a very sharp knife, or with the mandolin, cut the boletus into the shape of the whole mushroom .
- Arrange the plates in a fountain .
- To prepare the vinaigrette: mix the oil, the lemon juice and the pepper in a jar with a lid . Shake and emulsify.
- Dress the boletus carpaccio with the vinaigrette and leave to marinate 10 minutes in the fridge .
- Chop the almonds and pine nuts into very small pieces. Mix with the flaked salt .
- Sprinkle the almonds and pine nuts on top with the salt and the grated Parmesan cheese.
The simplicity of the vinaigrette ingredients enhances the flavor of the boletus; it is essential to get very healthy and tender, very fresh. If you do not recognize them well, it is preferable that you buy them from your greengrocer instead of collecting them, so that there are no risks of any toxic effect from non-edible species.