Summary

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

1. Potato Carpaccio:
2. 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.
3. Pesto:
4. 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.
5. Goat cheese:
6. Dust the goat`s cream cheese with flour and bake in oil on both sides until golden brown.
7. Arrange the baked goat cheese with flowers and small cress leaves on the carpaccio. Drizzle generously with pesto.