Italy vs. Asia: One battle, two winners! Spicy mango carpaccio with rice noodles and mint-peanut pesto

Published June 5, 2013 by The Feminist

DSCN2782Carpaccio and pesto are two of the world’s best known and loved Italian dishes. There is just something about incredibly thin slices of raw meat, fish, vegetables or fruit that makes it ridiculously sexy and appealing. The same thing can be said about the traditional basil pesto. That heavenly scent and that fragrant taste are enough to make me go through life as an overly cheerful and euphoric crazy person!

Question is, however, what happens when you transform something so traditionally Italian into an Italasian fusion dish? Italians will no doubt kill me. And so will the Asians. Probably.

Whatever. At least I will die in complete and utter satisfaction because this dish was mind-blowingly delish! The Italian carpaccio became a wonderful mango carpaccio with a tangy and spicy dressing and the basil pesto was turned into a lovely blend of fresh peppery mint and creamy peanut butter.

Sounds amazing, right? 😉

If you want to try this summery dish for yourself, here is the very simple recipe:

Spicy mango carpaccio

ingredients
• One ripe mango
• Chilli powder
• Juice of half a lime
• One spring onion, finely chopped
• Freshly ground pepper

Method:
1. Using a mandolin or sharp knife, slice the mango as finely as possible and arrange the slices on a plate. Sprinkle on some lime juice, pepper, chilli powder and the chopped spring onion.

Rice noodles with a mint and peanut butter pesto

Ingredients (serves one)

• 4 spring onions, roughly chopped
• 1 clove of garlic
• 1 tbsp mirin
• 1 heaped tbsp peanut butter
• 1 tbsp rice vinegar
• Lots and lots of fresh mint leaves
• Splash of fish sauce
• ½ green chilli pepper
• 125gr rice noodles

Method
1. Cook the rice noodles in salted water according to the instructions on the packet.
2. Mix all the ingredients for the pesto (except the spring onion) together in a blender until you get a lovely and thick sauce.
3. Heat a tablespoon of vegetable oil in a wok and stir-fry the spring onions for a minute. Add the cooked rice noodles and mint pesto and stir until all the noodles are beautifully coated.
4. Serve the fragrant mint noodles in the centre of your mango carpaccio.

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15 comments on “Italy vs. Asia: One battle, two winners! Spicy mango carpaccio with rice noodles and mint-peanut pesto

  • Thank you for the “like”. Your blog looks like so much fun, I will definitely continue to check it out. And as a huge Greek/Roman mythology fan, yes. Your earlier post has succeeded in making one more person absolutely green!

  • First of all, beautiful photo. As someone who loves Asian and Italian food I think the fusion of the two sounds wonderful and delicious if done well, which I think you have definitely achieved. Recipe aside (which I will be trying in the future!) your writing is what drew me in after I read the title of your post and saw the photo. You are so funny and seem very friendly.

    I looked at your previous post about heading to Rome and I literally laughed out loud, enjoy your vacation, I am envious!

  • This looks gorgeous. What a perfect fusion. You seriously never cease to amaze me. You’re very creative in the kitchen and just so attentive to detail and diversity. Beautiful!

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