Potato Carpaccio with Goat Cheese and Pesto
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g potato (s), waxy
- 500 ml vegetable stock
- 1 pack cress (capuchin)
- 2 tablespoon pine nuts
- 3 stalks basil, plucked
- 45 ml rapeseed oil, cold-pressed
- 1 teaspoon honey
- 4 small fresh goat cheeses, approx. 0 g each
- 1 tablespoon flour
- Oil (peanut), for frying
- salt
Print Recipe
Pin Recipe Instructions
- Potato Carpaccio:
- Clean (brush) the potatoes and slice them with the skin into very thin slices. Cook in the broth for approx. 2-3 minutes until al dente. Drain, use the stock elsewhere. Drain the slices on kitchen paper and lay out flat on plates.
- Pesto:
- Pluck the nasturtium leaves. Set aside the flowers and a few small leaves. Crush the remaining leaves together with the pine nuts, basil and salt in a mortar. Work in the oil and honey.
- Goat cheese:
- Dust the goat`s cream cheese with flour and bake in oil on both sides until golden brown.
- Arrange the baked goat cheese with flowers and small cress leaves on the carpaccio. Drizzle generously with pesto.
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