5-Minute Fresh Fig Carpaccio with Crumbled Roquefort
INGREDIENTS
- 4 fresh figs, thinly sliced
- 4 small pinches coarse salt
- 8 tablespoons olive oil
- 4 tablespoons Roquefort cheese, crumbled
- 16 Dwarf Greek basil leaves / regular basil leaves
- 4 tablespoons honey, optional
INSTRUCTIONS
- Arrange the fig slices on a plate and sprinkle a little bit of salt. Drizzle with olive oil, sprinkle the crumbled Roquefort and place the basil leaves in between the fig slices. Drizzle some honey and enjoy.
MY NOTES
FAQ
The origin of carpaccio
Carpaccio, a beloved Italian dish known for its thinly sliced raw meat or fish, has a storied culinary origin. One widely circulated legend attributes its creation to the renowned Harry’s Bar in Venice, Italy, during the 1950s. Giuseppe Cipriani, the restaurant’s owner, is said to have invented the dish. Inspired by a doctor’s recommendation to eat raw meat for his anemia, Cipriani used thinly sliced beef and marinated it with a zesty sauce, which he named “Carpaccio” in honor of the Venetian painter Vittore Carpaccio, known for his vibrant red and white paintings.
However, it’s worth noting that culinary histories often have multiple claims and variations. Some sources attribute carpaccio’s invention to different restaurants, and there’s debate over whether it was inspired by anemia treatment or artistic influences. The exact origin of carpaccio may remain somewhat uncertain, and it’s possible that it evolved over time in different places and through various interpretations. Nevertheless, it has become a symbol of Italian culinary ingenuity worldwide, with variations like this fig carpaccio and other creative adaptations gaining popularity.
Can I make this fig carpaccio in advance for a party?
Yes, you can prepare this dish in advance for a party, however, it’s essential to assemble it just before serving to maintain the freshness and texture of the figs and basil. You can slice the figs, crumble the Roquefort cheese, and have everything ready for quick assembly.
How to pick figs
Look for ones that are plump, slightly soft to the touch, and have a rich color, whether it’s purple, green, or brownish. Avoid figs that are overly mushy or have visible bruising or splits. The skin should be smooth and unblemished. A sweet, fruity fragrance is also a good indicator of ripeness. Remember that figs don’t ripen much after being picked, so opt for those that are already ripe for the best flavor in your recipe.
