Pineapple carpaccio
Invented at the famous Harry's Bar in Venice in the 1950s, carpaccio was the name given to a dish of paper-thin slices of raw beef dressed with olive oil, ordered by an Italian countess.
INGREDIENTS:
- Juice of 1-2 large lemons
- 15ml (1 tbsp) sugar
- 60ml (4 tbsp) fresh mint, finely chopped
- 1 large pineapple
- Pinch of chilli powder
METHOD:
Mix the lemon juice, sugar and mint in a bowl and leave to stand for 15 minutes. Peel the pineapple and slice very thinly, using a sharp knife, mandolin or bread slicer. Lay out on a serving platter, pour over the sauce, sprinkle with chilli powder and serve well chilled.
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