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Carpaccio with Mediterranean Zucchini Bread

CarpaccioWhen I lived in Saxony, I had a favorite Italian restaurant. "La Traviata" has the best carpaccio in all Frankfurt. It's traditionally prepared with the best beef (sliced paper-thin), celery, and grated parmesan. The marinade is made with olive oil and aromatic balsamic vinegar. The highlight is a bread baked in a pizza oven. It's flavorful and can be dipped in the marinade. This bread was an obstacle to making carpaccio myself, and since I went low carb it's been even harder to meet the standards I set for my cooking.

Last weekend we visited my mother, and my wife's patience was put to the test: since I write the Delicious Low Carb blog, we can talk about recipes for hours! Of course she had to report on her latest success, a zucchini cake, which I - even though I bake without flour and sugar - had to sample. This cake was sweet, but I imagined that with a few changes it could become a fantastic Mediterranean bread. It could even rival the bread from La Traviata! I could finally make my beloved carpaccio. Although I usually cook more on the weekends, I tried it out that Monday.

Carpaccio to serve 4:

400 g_(1 pound)beef tenderloin
4 stalkscelery
150 g_(6 oz)Parmesan cheese (in a block)
Salt, pepper, good olive oil, balsamic vinegar

Mediterranean Zucchini Bread

1medium zucchini
100 g_(4 oz)almond flour
50 g_(2 oz)gluten
1 dspSukrin
3eggs
150 ml_(6 oz)olive oil
100 g_(1/2 cup)yogurt (10%)
50 ml_(1/4 cup)water
1/2 dspsalt
Thyme

“MediteranesStore the beef in the freezer for 4 hours before preparing it. This gives it the ideal consistency for being cut into thin slices (by machine or with a very sharp knife).

For the Mediterranean zucchini bread, separate the eggs and beat egg whites with 1 dsp Sukrin until stiff. The Sukrin is not intended to be a sweetener, but to stabilize the egg white. Then mix the egg yolks with the oil, sour cream, water, salt, and a good helping of fresh thyme (I chopped about 2 EL). When the mixture is creamy, use a spatula to fold in the egg whites. When no more lumps are visible, add the finely-grated zucchini. Then carefully fold in the gluten and almond flour. Place the dough in a buttered baking pan sprinkled with finely grated hazelnuts. (Because we don't have a box-shaped bread pan, I used an ordinary pan. This doesn't look as professional, but it does have the advantage of giving your bread more crust.) Of course, you can use other vegetables such as carrots, celery, broccoli, or cauliflower instead of zucchini. These should be blanched before grating.

While the bread bakes at 400° F (220° C )for 45 minutes, we can move on to the carpaccio. Actually this part is really easy, because all we have to do is slice the 3 ingredients - beef tenderloin, celery, and Parmesan - as thinly as possible. For the semi-frozen beef and celery, use a sharp knife. For the Parmesan, use a grater. Lay the slices of tenderloin flat on the plates. Season them lightly with salt and pepper, then add the celery, followed by the Parmesan. Spread about 1 tbsp balsamic vinegar and 2 tbsp olive oil over each plate. The meat should marinate in the sauce for at least 15 minutes before the meal.

When the bread is ready, enjoy!

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