Not your typical Carpaccio

Of course you can make your Carpaccio with pine nuts, salad rocket and Parmesan. We love our classics. But we also love a twist. Only when you get out of your comfort zone now and then can a new classic emerge.

So we’ve come up with a totally new recipe for our Carpaccio. And whether or not it’s a potential classic, one thing is for sure: it’s super tasty. You decide!

It’s easy!


  • Place the Carpaccio on a plate to defrost.
  • Drain the capers well and place them on top of the Carpaccio
  • Meanwhile, combine 1 tablespoon of olive oil with the balsamic vinegar, salt and pepper and mix it with the baby spinach.
  • Shape the spinach leaves into a mound and place on top of the carpaccio.
  • Shave the Parmesan using a vegetable peeler.
  • Roast the pecan nuts and set aside to cool.
  • Garnish with Parmesan curls and scatter the roasted pecan nuts over the top. Buon Appetito!

Carpaccio (and more) from The Frozen Butcher

  • 1 The Frozen Butcher Carpaccio (80 g)
  • 50 g Parmesan cheese
  • 25 g roasted pecan nuts
  • 1 bunch of washed baby spinach
  • 1 tablespoon drained capers
  • 2 tablespoons olive oil
  • 1 teaspoon balsamic vinegar
  • Salt and pepper