Blackberry Farm

Friends of the Farm

Beef Carpaccio

Beef Carpaccio Set
Grilled mushrooms
Cipo chimi
Soft boiled egg – two ¼ wedges
Singing brook cheese
Garden greens

Soft Boiled Egg
Bring pot of eggs to boil from room temp. Remove from heat and cover for about 5 minutes. Check egg to make sure it’s at the right point of doneness (if the yolk is slightly cooked on the outside that’s okay as long as it’s mostly soft). Place eggs in ice bath and peel immediately.

Cipollini Chimichurri
40 cipollini onions, peeled
2 cloves of garlic
2 pinches of Aleppo pepper
1 sachet
2 cups GA olive oil
2 Tbsp red wine
½ cups Parsley – chiffonade
1 cups Radish greens – chiffonade

Thinly slice cipos and garlic on mandolin. Sweat onions and garlic in a couple Tbsp of olive oil with sachet and Aleppo. When onions are translucent pour them into a hotel pan over ice bath. Add the rest of the olive oil and red wine vinegar and stir to cool down. The onions should soak up the vinegar. Add more vinegar if more acid is needed. Remove sachet and add parsley and greens. Salt to taste.

Chef Cassidee Dabney