Saturday, August 22, 2015

Vegetable Carpaccio and Caponata

Friday 14 August
Last month, we made an unusual but showy starter of kohlrabi carpaccio dressed with olive oil, lemon juice, and white anchovies.  

We still had two tiny kohlrabi left, so we eked them out by layering them on top of thin-sliced roasted golden beets we also had lying around, and this time garnished them with kashkaval cheese, which turned out to be excellent, instead of the anchovies.  Maybe next time we'll try both together (the Italian rule about no fish with cheese doesn't apply to anchovies).

And to complete our vegetal meal, the second course, just like last Sunday's, was savory caponata piled on sundried tomato bread.

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