Cucina a Spicchi #2: beetroot & green Cara Cara orange carpaccio

Cucina a Spicchi is Tenuta Donna Fina’s new format dedicated to exploring how amazing citrus is still in the kitchen.

Our goal is to break out of the box-not just juices, desserts, or salads you’ve seen before-but modern, creative dishes that show how a citrus fruit can turn an entire recipe upside down.

To do this, we are collaborating with chef Mario Casu, of Casu Osteria Contemporanea (Giarre, CT), a restaurant already listed in both the Michelin Guide and the Guida Ristoranti d’Italia – Gambero Rosso a few months after opening.

In his contemporary style, essential and deeply connected to the raw material, Mario interprets our citrus fruits with versatility: juice, pulp, zest-each part becomes a gastronomic element.

The Recipe: Carpaccio of Red Turnip, Ricotta and Green Cara Emulsion

A fresh, elegant, surprisingly balanced dish: the earthy sweetness of the red turnip meets the lively acidity of the Cara Cara Verde, while the sheep’s milk ricotta adds an enveloping note.

Perfect as an appetizer or light main course.

Cook red turnips

Wash the turnips well under running water, helping with a small brush.

Place them in a saucepan with cold water and cook gently for 40-50 minutes.

Do not boil them too hard-they risk cooking outside and staying raw inside.

They are ready when a toothpick passes through without resistance.

Let them cool completely.
Peel and slice them with a mandoline or knife to the thickness you prefer.

Prepare the creamy ricotta cheese

Place the ricotta, a tablespoon of its whey,
1-2 tablespoons of Cara Cara Verde juice, salt, pepper and a drizzle of oil in a blender glass.

Blend until smooth.

Transfer to a sac-à-poche (or use a teaspoon).

Cara Cara Verd Emulsione

Combine 1 part juice and 3 parts EVO oil (e.g., 50 ml juice + 150 ml oil).

Add a pinch of salt and stir vigorously.

Let stand in the refrigerator. Before using, shake to obtain a creamy consistency.

Plate assembly

Arrange the red turnip slices on the plate like a carpaccio.

Marinate them lightly with a tablespoon of citrus emulsion.

Add a few wedges of green Cara Cara Cara peeled raw.

Create spikes of creamy ricotta cheese.

Sprinkle with the toasted pumpkin seeds.

Grate some Green Cara Cara zest on the plate to give fragrance and a bitter note.

Finish with a final strand of emulsion.

Chef Casu’s advice

Chef Mario Casu suggests accompanying this carpaccio with a well-chilled kombucha: its delicate acidity enhances the contrast between the earthy sweetness of the red turnip and the citrusy freshness of the Cara Cara Verde.

It is a perfect dish as a creative appetizer to share with friends, but also as a light and contemporary lunch, perhaps ready in the fridge to take to work for those looking for something convenient, healthy and different from the usual salad.