Sunday, May 1, 2011

Papaya Carpaccio with Pico de Gallo

This has become a classic lately and it's a great lunch or dinner appetizer. Calling this dish Capriccio will obviously annoy some conservative Italian foodie, but Carpaccio was named by Guiseppe Cipriani as the color of the original dish reminded him of paintings by Carpaccio. So, it's more about the color than the meat if you ask me.

I serve this with a Pico de Gallo, which takes an hour to prepare, so you need to plan ahead a little bit.

The Spinach is a great source of Vitamin A and the Papaya is a great aid for digestion as it's a good source of dietary fiber. The Dates are high in Glucose and are a great energy source. The Walnuts are rich with Vitamin B, Potassium and Magnesium. So all in all, you're up for a super-healty and super-tasty dish my friend.

Ingredients (for two servings)
5 dl of Organic Fresh Spinach (rinse well)
1/2 medium sized Papaya (seeds removed)
0,5 dl roughly chopped Walnuts
0,5 dl roughly chopped fresh Dates
Juice of 1 lime

Making the Papaya Carpaccio is super-easy and here's how it's done:
  1. Arrange the Spinach on each plate
  2. Slice the Papaya in very thin slices
  3. Chop the Walnuts and the Dates
  4. Place the Papaya on top of the Spinach and top with the Dates and Walnuts
  5. Sprinkle the Carpaccio with the lime juice and serve directly.

Pico de Gallo
The Pico de Gallo (means Rooster's Beak) is also called Salsa Fresca and is the National Sauce in Mexico. This is my homage to the original Pico de Gallo.

Ingredients (for two servings)
4 Medium sized organic Tomatos (minced)
1/2 Red Onion (minced)
1 Medium Red Chili Pepper (sliced or minced) - Optional
3 tbsp finely chopped organic Cilantro (Koriander in Swedish)
Juice of one Lime

Here's how it's done:
  1. Mix the minced Tomatoes, Onion, Chili and Cilantro.
  2. Sprinkle with Lime and mix well.
  3. Cover with plastic wrap and store in the fridge for an hour.

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