Wafer-thin kohlrabi with Parmesan and Parma ham, oh la la!
Our last recipe in this segment of Kohlrabi recipes was a Delicious Kohlrabi Soup with wasabi. This time we are going to talk about spring time entertaining. What better dish could you choose than the Italian Cuisine inspired anti pasto, Carpaccio.
It is said that Carpaccio was invented in 1950 by the founder of Harry’s Bar in Venice. A famous eatery and home to chef Giuseppe Cipriani. Apparently the Venetian countess Amalia Nani Mocenigo complained to the chef that his dishes were not lively enough for her. So he gave her a dish of thinly sliced beef tenderloin and dappled with mayonnaise enhanced with mustard and Worcestershire sauce. Since then the people of Venice have been very proud of their unique dish, one that can be sampled in every restaurant in Italy.
Of course our dish is not true to the original recipe but that is part of the joy of cooking. Using great ideas and methods with varied quality ingredients. Hope you enjoy This one.
For 4 servings:
3 young kohlrabi (approx. 450 g),
4 tbsp olive oil,
1/2 bunch of chives, salt,
Pepper from the grinder,
40 g provolone (Italian hard cheese, 50% fat) or parmesan in one piece,
4 slices of Parma ham (60 g)
Preparation: Peel the kohlrabi, slice it into wafer-thin slices and arrange in a fan shape on plates. Squeeze the lemon, drizzle the juice and oil over the kohlrabi. Sprinkle with long chopped leek rolls, season. Use the peeler to cut thin slices of cheese and serve with the ham on the carpaccio.
Nutritional values per serving: about 210 kilocalories, 8 g protein, 17 g fat, 5 g carbohydrates, 2 g fiber
Tip: Served best with toasted ciabatta. A good Glunten Free choice would be seeded crisp bread.