Description
Carpaccio - a dish created in Venice in the 1950s, the Author carpaccio became a famous chef and restaurateur Giuseppe Cipriani, owner of the iconic establishment "Harry's Bar". I propose an interesting variant of carpaccio, in which all the ingredients are delicious alone, or served along. Moreover, in the combination, each of them fills other flavor and special touch. Like in music where every note is important individually, but combinations are created masterpieces. The original recipe is from the gold collection of recipes "the Book of the deli."
Ingredients
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Pear
1 piece
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Lemon
1 piece
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Goat cheese
70 g
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Parmesan
25 g
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Cream
5 Tbsp
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Olives
6 piece
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Green olives
6 piece
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Chili
-
Basil
2 Tbsp
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Pecans
10 piece
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Walnut oil
2 Tbsp
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Black pepper
0.25 tsp
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Salt
0.25 tsp
Cooking
Products for carpaccio.
Grind cheese: goat cheese on a coarse grater, Parmesan (Pecorino is possible) - on average, black and green olives - thin half-rings, chili and finely chop. Nuts wash, fry in a pan or in the microwave.
Cut the pear into 4 pieces, remove the seeds and slice it thin slices of lemon to squeeze the juice and dilute with boiled water, the total amount of liquid should be about 200 ml.
Put on a plate slices of pear and pour diluted juice (a kind of marinade).
Goat cheese mixed with Parmesan cheese, chili, black olives, green olives and cream, season with salt and pepper.
Mix everything until smooth, if cheesy mass will turn out too dense, add more cream.
Basil grind in a blender along with the nuts and walnut oil.
Ostorozhno drain the lemon marinade with slices of pear and arrange them on the plate.
In the center put the cheese and cream ground, below - walnut-Basil sauce. Before you serve, decorate with the coarsely chopped olive and olive, pieces of nut.
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