Sashimi appetizer

Jump to navigation Jump to search This article is about the food. Sashimi appetizer the 15th-century painter, see Vittore Carpaccio. This article needs additional citations for verification.

Please help improve this article by adding citations to reliable sources. The dish, based on the Piedmont speciality carne cruda all’albese, was invented in 1950 by Giuseppe Cipriani, founder of Harry’s Bar in Venice. Beef carpaccio with rocket: Recreate the magic of Venice and Harry’s Bar”. Pulsed light treatment for the inactivation of selected pathogens and the shelf-life extension of beef and tuna carpaccio”. High pressure treatments on the inactivation of Salmonella Enteritidis and the characteristics of beef carpaccio”. The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio”.

Combined treatments of high-pressure with the lactoperoxidase system or lactoferrin on the inactivation of Listeria monocytogenes, Salmonella Enteritidis and Escherichia coli O157:H7 in beef carpaccio”. The topic of this article may not meet Wikipedia’s general notability guideline. Many cuisines feature eggplant salads and appetizers. This section needs additional citations for verification. Frequently the eggplant is baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. Mutabbal is sometimes said to be a spicier version of baba ghanoush.

In Armenia the dish is known as mutabal. Further typical ingredients are onions, garlic, pomegranate, hot red pepper, vegetable oil and fresh green cilantro. In Israel, the traditional version called salat ḥatzilim is made with mashed grilled aubergines, tahina, olive oil, lemon, garlic and parsley. In Morocco, a fried eggplant dish made with tomatoes, garlic, olive oil, cumin, paprika and parsley is called zaalouk.

Eggplant relish is middle eastern-north African dish. It is made of eggplant, salt, olive oil, lemon, and parsley. In Persian cuisine, eggplant is prepared into an appetizer known as kashk e badamjan and Mirza Ghasemi. Malidzano, a traditional Macedonian spread, is made from puréed eggplants, sirenje cheese, walnuts and spices. Romanian, Moldovan and Hungarian mashed eggplant salad made of grilled, peeled and finely chopped eggplants, sunflower oil and chopped onions. Some versions add chopped tomatoes to the basic recipe. Kashmiris prepare a spicy and tangy dish of eggplants called choek wangun with tamarind constituting an important part of the gravy.