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.
In a mortar or high bowl with hand blender, basil with 4-5 tbsp olive oil to puree sauce.
Season with salt and pepper.
Halibut hazelnuts and roast golden brown in a dry frying pan.
Cool on plate.
Heat up the grill pan.
Cut pineapple into quarters, remove peel and remove hard core.
Cut pieces of pineapple with very sharp, smooth knife (or electric knife) into wafer-thin slices.
Lightly spread slices with oil and lightly brown in portions for 3-4 minutes, halfway through turning.
Place carpaccio on four plates.
Pineapple slices on carpaccio, sprinkle some basil oil over them.
Peel chilli pepper over it and sprinkle hazelnuts over it.
Delicious with ciabatta..
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