A cold starter: beef carpaccio with rocket, sun-dried tomatoes, Parmesan, capers and toasted pine nuts. The oil from the tomatoes serves as the dressing, so you do not need to make a separate sauce. A tip: toast the pine nuts in a dry frying pan and keep a close eye on them, because they burn quickly.
Carpaccio with sun-dried tomatoes, rocket and toasted pine nuts
Carpaccio with sun-dried tomatoes, rocket and toasted pine nuts
Method
01
Toast the pine nuts
Toast the pine nuts golden brown in a dry frying pan and leave them to cool.
02
Prepare the tomatoes
Drain the sun-dried tomatoes and keep the oil. Cut the tomatoes into strips.
03
Arrange the carpaccio
Divide the carpaccio over four plates or one large platter and season lightly with pepper and a pinch of salt if you like.
04
Add the toppings
Scatter the rocket, sun-dried tomatoes and Parmesan over the top and drizzle with a few tablespoons of the reserved oil as a dressing.
05
Finish
Sprinkle with the toasted pine nuts and the capers and serve straight away, with crusty bread.
Tips & notes
Serve with crusty bread. Taste and season with pepper and salt yourself. Shave the Parmesan with a cheese slicer for nice thin flakes. This dish contains raw beef: buy it from a trusted butcher or use ready-made carpaccio with a good use-by date, keep it cold and do not serve it to pregnant women, young children, the elderly or people with a weakened immune system.
Chef's tip
Toast the pine nuts in a dry pan over medium heat and stay with them, as they burn within seconds. Use the oil from the sun-dried tomatoes as the dressing: it is full of flavour.
Variations
- With chicken: use smoked chicken breast instead of beef.
- With balsamic: add a splash of aged balsamic vinegar to the dressing.
Contains:
Milk
Tree nuts
