KATKAT'S KITCHEN

I was first introduced to buffalo meat over thirty years ago in Nepal, and as any of my readers know I love water buffalo mozzarella, but the idea of Buffalo Carpaccio or raw beef is a new one. I had a wonderful beef Carpaccio with buffalo mozzarella at a friend’s recently and I decided to try it with buffalo meat as well. If you can’t get buffalo you can substitute venison or fillet steak. Buffalo is very good for you and it is low in fat as well, apart from the fact that it tastes wonderful. I visited my brother’s recently and he has one of those posh old fashioned butchers near him and they some buffalo meat in the window. It cost an arm and a leg, but fortunately I had the idea of experimenting with a buffalo Carpaccio, because when you serve Carpaccio a little meat goes a long way after it is flattened.

Buffalo Carpaccio and raw meat is not to everyone’s taste.

As all my friend’s know I eat all my meat blue, whether it is pork, chicken, beef it has to be blue, and I adore the distinctive taste of raw meat. I adore steak tartar and raw liver, but it is an acquired taste. I used balsamic vinegar for this dish but I see no reason why you can’t use Worcestershire sauce, it just needs something to lift the flavour.

Buffalo Carpaccio

250 g Buffalo meat
Virgin Olive oil,
Sea Salt
Freshly ground black pepper
Freshly Squeezed Lemon juice
Balsamic Vinegar Acetum Balsamic Vinegar Fiaschetta, 8.45-Ounce

Method for preparing the Beef Carpaccio

Slice the buffalo by hand as thinly as you can, then place the slices on a piece of greaseproof paper and drizzle with olive oil, cover with another piece of Paper. You need a heavy object to flatten the meat to about double its present size, because Carapccio tastes better when it is very thinly sliced. I tend to use a meat cleaver, but you can use a wine bottle if you do it carefully, you don’t want to tear the meat.

Put the meat on your serving platter and season with salt and black pepper and drizzle the juice of half a fresh lemon over and more olive oil. Sprinkle your herbs on the top and a little balsamic vinegar. Let the flavours of the Buffalo Carpaccio develop for an hour in the fridge and then serve, with hot crusty bread and a salad.