Carpaccio with Capers Sauce and Parmigiano Reggiano

Ingredients for 4 people:

360 g of beef carpaccio

60 g of wholemeal bread

50 g of capers in sea salt (large caliber)

40 g of grated or flaked Parmigiano Reggiano

40 of pine nuts

5/6 small courgettes with the flower

8 basil leaves

24 caper fruits in extra virgin olive oil

Pantelleria oregano

Extra virgin olive oil





Desalt capers in water, separately combine the chopped bread, a teaspoon of oregano, 4 basil leaves and a tablespoon of oil in the jug of chopper, then blend everything to obtain a coarse mixture, transfer it to a pan and toast it over a flame medium, until crispy, finally pour it on kitchen paper and let it cool completely.

Detach the flower from the zucchini, then gently open them with your hands and remove the pistil, then cut into strips and store them on wet kitchen paper.

Wash the courgettes and after removing the ends divide them in two lengthwise, then cut them into fine julienne strips, transfer them to a bowl with water and ice and keep them cool until ready for use.

Arrange the slices of carpaccio on four slightly overlapping plates then season the meat with a pinch of salt then place dishes in the refrigerator for about 15 minutes.

Rinse the capers very well to remove all the salt, then pour them into the jug of the chopper with the cheese, pine nuts and the remaining basil, blend everything then pour the mixture into a bowl and dilute it with oil until the consistency is obtained. of a sauce (about 1 dl).

When serving, drain the courgettes very well and dry them with paper, season each dish with the caper sauce, then arrange the courgettes in the center alternating with the flowers and a few drops of sauce, sprinkle with crispy bread and finish with caperberries.


For an even more delicious dish, accompany with burrata.

- Gianfranco Allari -


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