Truffle and Pineapple Carpaccio
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
Prep Time: 15‘
Cooking Time: 0’
Additional Time: 8-12h
- 1/2 pineapple
- 1 cup/250 ml sugar syrup*
- sprig of thyme
- 1 tsp Black Truffle Carpaccio
- 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.
- 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;
- 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.
- 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.