Carpaccio Recipe
ROASTED ACORN SQUASH, fried capers, lemon zest, truffle roasted squash with house pesto fettuccine oil, reggiano parmesan, grilled and wild mushrooms
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Ingredients
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Roasted Acorn Squash & Truffle Squash
Fried Capers & Lemon
House Pesto Fettuccine Oil
Mushrooms
Assembly & Garnish
Method
Roasted Acorn Squash & Truffle Squash
- 1
Prep and roast
Preheat oven to 425°F (220°C). Cut the acorn squash in half, scoop out seeds, then slice into 1/4-inch thin half-moon slices. Toss slices with 2 tbs olive oil, 1 tbs melted butter, 1 tsp fresh thyme, 1 minced garlic clove, 1 tsp salt and 1 tsp black pepper. Spread in a single layer on a rimmed baking sheet lined with parchment.
- 2
Roast until caramelized
Roast for 20–25 minutes, flipping once halfway, until edges are golden and centers are tender but sliceable. Remove from oven and while still warm, lightly drizzle with 1 tsp white truffle oil and toss gently to coat. Let cool to room temperature so slices remain intact for carpaccio presentation.
Fried Capers & Lemon
- 3
Fry capers
Heat 1 cup neutral oil in a small saucepan over medium-high heat until it registers 350°F (175°C) or a small piece of bread sizzles. Pat drained capers dry between paper towels. Fry capers in batches for 20–40 seconds until they puff and become crisp. Use a slotted spoon to transfer to paper towels and immediately sprinkle with a pinch of sea salt. Reserve oil for other use or discard once cooled.
- 4
Zest lemon
Using a microplane, zest 1 tsp lemon zest from a lemon and set aside. Cut lemon into wedges for serving.
House Pesto Fettuccine Oil
- 5
Make pesto oil
In a small food processor or blender, combine 1 cup packed basil, 1/4 cup parsley, 1 clove garlic, 2 tbs pine nuts, 1/4 cup grated Reggiano, 1/2 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Pulse while slowly streaming in 1/2 cup extra-virgin olive oil until a loose, pourable emulsion forms. Taste and adjust seasoning. The texture should be a thin pesto-like oil suitable for drizzling over carpaccio.
Mushrooms
- 6
Sear mushrooms
Heat a large skillet over medium-high heat. Add 1 tbs unsalted butter and 1 tsp olive oil. When foaming subsides, add trimmed mushrooms in a single layer (work in batches if needed). Let mushrooms brown undisturbed for 2–3 minutes, then toss and cook another 1–2 minutes until tender and caramelized.
- 7
Finish mushrooms
Add 1/2 minced garlic clove, 1/2 tsp fresh thyme, 1/4 tsp salt and 1/4 tsp pepper; cook 30–45 seconds until fragrant. Remove from heat and keep warm. If desired, toss mushrooms with a light drizzle (about 1 tsp) of the prepared pesto fettuccine oil for seasoning.
Assembly & Garnish
- 8
Plate the carpaccio
Arrange roasted acorn squash slices in a single overlapping layer on chilled or room-temperature plates to create a carpaccio. Drizzle 1–1 1/2 tbs of the house pesto fettuccine oil evenly over the squash.
- 9
Add mushrooms and capers
Scatter the grilled/wild mushrooms across the squash. Sprinkle the fried capers evenly over the top for pops of briny crunch. Add the reserved lemon zest across the dish and squeeze a little lemon juice from a wedge over each plate to taste.
- 10