Carpaccio (US /kɑːrˈpɑːtʃⁱoʊ/; Italian pronunciation: [karˈpattʃo]) is a dish of raw meat, thinly sliced or pounded thin and served mainly as an appetizer. It was named after the Venetian painter Vittore Carpaccio.
Bobby Rygielski of Jimmy’s on the James prepared his version of Bison Carpaccio with Dijon Aioli and Dressed Microgreen Salad. Topped off with No-Bake Chocolate & Graham Cookies for dessert. Many of the items for this recipe were sourced right here at the Market!
- Bison Sirloin from Crooked Creek
- Duck Egg (Aioli) from Crooked Creek
- Microgreens from SoulShine Farms
Missed the cooking demonstration with Bobby Rygielski?! Well at least you can still get the recipes: