Roast – Carpaccio
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g roast pork, cooked
- 1 large shallot (s)
- 3 tomato (s)
- 2 tablespoon balsamic vinegar, red
- 4 tablespoon olive oil
- 1 bunch basil
- 50 g parmesan, rated
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the roast into approx. 2 mm thin slices - if necessary, have the butcher do it.
- Peel and finely dice shallot. Skin, core and dice tomatoes. Rinse the basil, shake dry and cut into strips.
- Arrange the roast slices in a fan shape on a large platter or two plates. Spread about three quarters of the diced tomatoes and half of the diced shallots on the roast, as well as the basil strips.
- Mix a marinade from the remaining shallot and tomato cubes with the balsamic vinegar, salt, pepper and olive oil (hand blender) and drizzle over the whole thing. Garnish with parmesan shavings.
- The carpaccio is very suitable for buffets. I calculate the amount given for 4 people. When serving, ensure that it is easy to remove (preferably with a small cake server).
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