Filter
Reset
Sort ByRelevance
TRIGGERPAL
Crispy carpaccio
Carpaccio just a little different, with extra bite.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Put the dressing, cheese and pine nuts from the carpaccio packaging in the container of the hand blender.
-
Grate the Parmesan cheese and add with the mayonnaise and water to the pine kernel mixture. Puree into a dressing.
-
Put half of the arugula on the plates. Put a pappadum on it and spread the rest of the arugula over it.
-
Place the slices of carpaccio on them and spread the dressing in a stripe pattern with a spoon.
-
Halve the chives and sprinkle over the carpaccio. Sprinkle with the oil and add black pepper.
Blogs that might be interesting
-
15 minAppetizerguineafowl fillet, wild-fond, dry white wine, mushroom melange, stoneleeks, whipped cream, truffle oil, freshly ground black pepper,wild soup with guinea fowl -
15 minLunchfresh spinach, seedless red grape, blueberry, old cheese, almond, oil, White bread, (mustard) vinaigrette,fruity spinach salad with old cheese -
40 minAppetizerTasty vine tomatoes, fresh thyme leaves, balsamic vinegar, olive oil, Red pepper, cod fillet, paprika, black olives without pit, fresh basil,lukewarm tomato salad with grilled cod -
20 minAppetizercod fillet, lime, Red pepper, garlic, blood orange, orange, pomegranate seed, spring / forest onion, olive oil,ceviche of cod with orange
Nutrition
255Calories
Sodium12% DV290mg
Fat26% DV17g
Protein38% DV19g
Carbs2% DV6g
Fiber4% DV1g
Loved it