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Carpaccio of tomato with parmesan and pine nuts
Carpaccio of tomato with balsamic vinegar, honey, mustard, pine nuts and Parmesan cheese.
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Ingredients
Directions
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Press the garlic. Halve the lemon. Grate the yellow skin of one half. Mix with oil, vinegar, honey and mustard.
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Season with pepper and salt. Heat a frying pan without oil or butter and toast the pine nuts over medium heat until golden brown.
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Let cool on a plate.
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In the meantime cut the tomatoes into slices that are as thin as possible and spread them over a large dish.
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Scrape the cheese into flinters.
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Sprinkle the tomatoes with the dressing, divide the cheese and the pine nuts and garnish with leaves of oregano.
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Nutrition
235Calories
Sodium6% DV135mg
Fat29% DV19g
Protein20% DV10g
Carbs2% DV5g
Fiber4% DV1g
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