Truffle and Pineapple Carpaccio

Slofoodgroup Team July 14, 2021

Vegan Carpaccio with Pineapple and Truffle

The relatively new dish, beef carpaccio was created in 1950 in Venice, Italy by Giuseppe Cipriani, who ran Harry's Bar. The bar was frequented by famous people at the time, amongst them Ernest Hemingway. According to the bar's history, Cipriani made the dish for countess Amalia Nani Mocenigo, who was recommended by the doctor to eat raw meat. He assembled thin raw slices of veal served with lemon, olive oil, truffles, and parmesan cheese and named it after the venetian painter Vittore Carpaccio, known for his characteristic red and white tones used in his work.

We twisted the beef carpaccio recipe a bit and replaced the meat with thin slices of pineapple, which we marinated in sugar syrup. It pairs wonderfully with our truffle oil and fresh lemon thyme. A surprising, flavor-filled vegan alternative to meat carpaccio, this recipe is easy-to-make and a great summer appetizer.

 Vegan Pineapple Carpaccio 

Serves: 2

Prep Time: 15‘

Cooking Time: 0’

Additional Time: 8-12h 

Ingredients Method
  1. Peel and remove the core of the pineapple; with the help of a sharp knife, slice the pineapple as thinly as possible; add the slices in a single layer in a roasting tin and set aside.
  2. Heat the syrup gently over low heat and bring to a simmer; remove from the heat, add the thyme and the truffle oil, and mix well;
  3. While the syrup is still warm, pour over the slices of pineapple; cover with foil and set aside to cool; once cool, place the tin in the fridge to marinate over night.
  4. To serve, put the pineapple on a large plate and drizzle with the syrup, including bits of the thyme and truffles as well.

*To make the syrup, mix 250 ml water with 125 grams white sugar and bring to the boil, whisking all the time until the sugar has dissolved; once it comes to the boil, remove from the heat and allow to cool down completely before using it.



Leave a comment

Comments will be approved before showing up.

Also in Our Blog, Stories, Recipes, and Spices

Ceylon Tea Dry Rub

by Slofoodgroup October 20, 2021

A Delectable and Unusual Dry Rub for Grilling made with Ceylon black tea to it. Slofoodgroup's Pekoe Grade Ceylon Loose Leaf Black Tea. The tea adds another layer of smokiness and flavor to any grilled meat or vegetarian alternative.

View full article →

Can You Use Tea In A Brine

by Slofoodgroup October 16, 2021

Black tea absolutely can be used in a brine and is actually a pretty phenomenal flavoring agent. This brine recipe mixes it with other accompaniments typical to tea drinking, including honey and lemon. Use it on a smoked chicken, as we did here, or to tenderize any other meats your heart (and stomach) desires.

View full article →

Vietnamese Caramelized Pork

by Slofoodgroup October 13, 2021

Thit Kho Tau is a popular slow-cooked Caramelized pork dish and a classic Vietnamese comfort food. This version consists of bite-sized pork belly cuts, simmered in coconut water and fish sauce, with other sweet and spiced ingredients adding to the delectability of the dish.

View full article →