Ostrich Carpaccio
Ostrich Recipe
1Setup & Prepare
About This Recipe
Paper-thin slices of raw ostrich dressed simply with olive oil, lemon, and Parmesan create elegant starter. This preparation highlights ostrich's premium quality.
Cultural Context
This Italian appetizer adapts beautifully to ostrich, showcasing the meat's tender texture and clean flavor. The raw preparation requires impeccably fresh meat and proper handling, representing modern fine dining approach to ostrich.
2Ingredients
Shopping List
3Cooking Instructions
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Freezing: Wrap fillet tightly and freeze for 45 minutes to firm up for easier slicing.
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Slicing: Using very sharp knife, slice as thinly as possible against the grain.
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Plating: Arrange slices in single layer on chilled plates, slightly overlapping.
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Dressing: Drizzle with olive oil and lemon juice. Season with salt and pepper.
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Garnishing: Top with arugula, Parmesan shavings, and capers.
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Service: Serve immediately with crusty bread.
4Chef's Notes & Pairings
Chef's Notes
- Use only impeccably fresh, properly handled ostrich
- Keep everything very cold throughout
- Slice as thin as possible
- Serve immediately after preparation
Wine Pairing
Crisp Prosecco or dry Italian white wine provides refreshing contrast.
Nutrition Facts
Per serving: 180 calories, 28g protein, 8g fat, 2g carbohydrates. Very high in protein, very low in fat.
