Summary

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

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Instructions

1. Cut the roast into approx. 2 mm thin slices - if necessary, have the butcher do it.
2. Peel and finely dice shallot. Skin, core and dice tomatoes. Rinse the basil, shake dry and cut into strips.
3. 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.
4. 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.
5. 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).