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Fortunato Mazzone – Cheat’s Duo of Carpaccio

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Fortunato Mazzone – Cheat’s Duo of Carpaccio

Suzanne Crozier – French toast rolls


30 Min


4 Persone



100g of raw fillet steak

1 x 80g pack of pre-sliced

smoked Springbok

(or any other venison)

1 block of parmesan for


4 mushrooms

1 stick of celery

4 strawberries

1 lemon

1 orange

Handful of micro herbs

for garnish

Balsamic vinegar

B-well Olive oil


  • Thinly slice the strawberries and grill them in a hot pan until slightly blackened and leave to cool.
  • On a large serving plate, lay out the smoked venison in a circular pattern along the rim of the plate with care leaving the centre open.
  • Thinly slice the fillet with your sharpest knife taking care to slice as thinly as possible.
  • Place the thin raw slices of fillet on the centre of the plate filling the empty space.
  • Place the grilled strawberries over the venison section spacing more or less evenly.
  • Sprinkle the plate with extra virgin olive oil (around 2 table spoons).
  • Thinly slice around the raw mushroom and raw celery and place evenly over the dish.
  • Squeeze half a lemon out over the beef.
  • Splash tiny droplets of balsamic out over the venison (about 1 table spoon)
  • Take a zester and zest about a tablespoon of the orange rind taking care not to go through to the white bitter pith. Sprinkle evenly over the platter.
  • Take a peeler and generously place some long curling shavings of parmesan over the plate.
  • Season with microherbs and you are ready to go. 5 minutes start to finish.

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