Filter
Reset
Sort ByRelevance
Paulisee
Carpaccio with marinated carrots
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Chop the pistachios coarsely.
-
Peel the carrots with a peeler and scrape them with the peeler in long thin ribbons.
-
In a bowl, beat the orange juice with the vinegar, cumin, olive oil, orange zest and some salt and freshly ground black pepper to make a dressing.
-
Scoop the carrots through and marinate for 1 hour.
-
Roast the pistachio nuts in a dry frying pan light brown, let them cool down on a plate.
-
Take the carrot ribbons out of the dressing with a slotted spoon and let them drain above it.
-
Spread the carpaccio on plates and spread the rocket and carrot ribbons in the middle.
-
Sprinkle the pistachio nuts and cheese flinters (of the carpaccio).
-
Drop some dressing over the carpaccio.
Blogs that might be interesting
-
15 minAppetizerartichoke bottoms, Red pepper, olive oil, Red wine vinegar, Italian herbal oil, salt, pepper, wafer-thin pastrami,pastrami with artichoke compote -
25 minLunchgreen asparagus, strawberry, fine leaf lettuce, soft goat cheese, spring / forest onion, fresh basil, olive oil, lemon juice, balsamic vinegar,summer salad with strawberry, asparagus and goat's cheese -
15 minAppetizerlemon, olive oil, garlic, Red pepper, jumbo shrimp, Spaghetti, coriander,spaghettini with shrimps and pepper -
20 minAppetizermedium sized egg, bunch onion, floury potatoes, unsalted butter, garden broth broth from tablet, turnip tops,turnip soup with egg
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it