Carpaccio trio




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Carpaccio trio
  • 15%
    293.1 kcal
  • 41%
    20.71 g
  • 25%
    22.72 g
  • 0%
    0.87 g
  • 0%
    0.324 g

    Preparation time

    0:10 min

    Cooking time





    serves 4


  • Medusa swordfish carpaccio
  • Medusa salmon carpaccio
  • Medusa octopus carpaccio
  • fresh goat cheese
  • Filippo Berio Gran Cru Monti Iblei extra virgin olive oil
  • fresh parsley, chopped
  • salt
  • Cannamela organic black pepper (optional)
  • >> Serve with:
  • Colussi salted crackers
  • OR: Amica Chips Frumì croutons


  1. Arrange the three carpaccios on a serving plate.
  2. Helping yourself with a spoon, make some goat cheese 'scoops', roll them in finely minced fresh parsley and add them to the carpaccio trio.
  3. Drizzle with some extra virgin olive oil, add a pinch of salt (and pepper, if you like it) and serve.

Chef's tip

You can roll the goat cheese in freshly minced chives or wild garlic - the result will be outstanding!

Serving suggestion

Serve with vegetable or fish-based dishes. And don't forget to put some homemade bread, croutons or crackers on the table!

Wine selection

Pinot noir, Sauvignon blanc.

Family tip

This content is not available yet :)

Dish history

This is a simple, yummy way of preparing a light main course or a delicate appetiser with fish. Carpaccio is a way of 'cooking' fish or meat without having to use any heat source. The flesh is left to marinate in salt or lemon for at least a day; the use of these ingredients draws water from it and prevents the proliferation of pathogenic bacterias, making it safe to eat. If you don't have time to go through this process yourself, or you don't feel confident and don't want to risk poisoning your guests, you can use already marinated fish, like the one Medusa makes. The combination of the carpaccio with the creamy fresh goat cheese provide a delicious, rounded flavour. Best enjoyed on a crouton, on a slice of homemade bread or together with some crudités.

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