Ingredients:

• Organic Grass Fed Filet Mignon
• 1 Organic Celery Stalk
  
• Large Fresh Organic Lemon
  
• Organic Mixed Salad (Radicchio, Rocket or Arugula, and Parsley)
  
• Italian Parmigiano Reggiano Cheese
  
• Sea Salt & Pepper (to taste)
  
• 4 to 6 Tbsp. Cold-Pressed Italian Extra Virgin Olive Oil
  
• Ripe Oil Cured Olives
  

Instructions:

1. Thinly slice 5 pieces of raw beef with a sharp knife and pound to flatten meat with your hands.  Then put the pounded meat on a large plate.
2. Next, thinly slice the celery and add it to salad mix.  Dress salad with 2 to 3 Tbsp. of olive oil, seasoning, and the juice of 1/2 a lemon - toss salad.
3. Then dress the carpaccio with the same amount of olive oil, lemon juice, and seasoning - let sit for few seconds.
4. Next, add a big handful of the salad mix on top of the dressed carpaccio.
5. And top salad with shaved Parmigiano Reggiano cheese and a few ripe olives.

This recipe is a very simple rustic type of carpaccio recipe and it's very easy to make - as well as delicious.

You can serve this carpaccio recipe with a rustic and crusty sourdough bread made from ancient wheat grains.

Freezing meat makes it a bit easier to thinly slice the meat. 

And freezing meat for a certain period of time can help to eliminate the threat of certain parasites - if this is a concern for you.

Tagliata di manzo is a warmed carpaccio recipe. 

And you can either warm the whole dish in the oven or use slices of slightly seared meat to make your Tagliata di manzo.

You can also grill a steak to rare or medium rare and then thinly slice the meat to make a warmed carpaccio.  

You can use a New York steak, Beef Tenderloin, or even Roast Beef - whatever tender cut of meat you have on hand.

If your not into eating meat, you can make a fish carpaccio instead. 

However, be sure to use the best quality fish for your fish carpaccio like a sushi or sashimi grade fish - especially when buying salmon. 

The fish should smell really fresh and you should use it right away to make fish carpaccio.

Ingredients:

• 1/3 lb. Sushi Grade Sea Bream (deboned & thinly sliced)
  
• 1/2 an Organic Green Apple (chopped)
  
• Organic Lemon Juice
• Cold-Pressed Extra Virgin Olive Oil
• Sea Salt & Pepper (to taste)
• Grated Organic Ginger
  
• Organic Parsley for Garnish
  

If you can't find Sea Bream in your area, use Sea Bass instead or try another type of white fish. 

Halibut or Mahi Mahi would be another great white fish choice for your raw fish carpaccio recipes.

Instructions:

1. Whisk lemon juice, olive oil, grated ginger, and seasoning together to make a vinaigrette.
2. Plate the sliced white fish and spoon on some vinaigrette.  Add the chopped apples and top with parsley. 

Ingredients:

• About 2 oz. Wild Caught Sushi Grade Tuna (per serving)
• Fresh Organic Basil Leaves & Olive Oil Puree
• Or use Pesto Sauce
  
• Sea Salt & Black Pepper (to taste)

Instructions:

1. Place the raw tuna under plastic wrap.  Then pound tuna until flattened using a meat pounder or mallet.
   
2. Place the flattened tuna on a plate, season to taste, and drizzle on the basil puree - yum!
3. You could also serve a warmed fish carpaccio by heating some flavored oil and then pouring it on your flattened raw fish to warm it up - also yummy!

I like the idea of one big piece of flattened raw fish. 

And instead of using tuna, you could also use wild caught salmon - which may be an easier fish to find in your area.

Newsletter #44
The
Violet Flame

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