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S. Sundt
Carpaccio with grilled pineapple
A tasty recipe. The starter contains the following ingredients: meat, fresh basil (15 g), extra virgin olive oil, hazelnuts (65 g, minced meat), pineapple, carpaccio (minced or refrigerated) and chilli pepper from the mill.
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Ingredients
Directions
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In a mortar or high bowl with hand blender, basil with 4-5 tbsp olive oil to puree sauce.
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Season with salt and pepper.
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Halibut hazelnuts and roast golden brown in a dry frying pan.
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Cool on plate.
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Heat up the grill pan.
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Cut pineapple into quarters, remove peel and remove hard core.
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Cut pieces of pineapple with very sharp, smooth knife (or electric knife) into wafer-thin slices.
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Lightly spread slices with oil and lightly brown in portions for 3-4 minutes, halfway through turning.
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Place carpaccio on four plates.
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Pineapple slices on carpaccio, sprinkle some basil oil over them.
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Peel chilli pepper over it and sprinkle hazelnuts over it.
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Delicious with ciabatta..
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Nutrition
570Calories
Sodium0% DV1.305mg
Fat77% DV50g
Protein26% DV13g
Carbs5% DV15g
Fiber20% DV5g
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