in Recipes

Roast Carpaccio

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Ingredients for 4 servings:

  • 1 small onion(s)
  • 3 beefsteak tomatoes
  • 2 tbsp balsamic vinegar
  • 4 tbsp olive oil
  • salt and pepper
  • 1 bunch of basil
  • 200 g roast pork, cold
  • 50 g Parmesan, shaved

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel and finely dice the onion. Blanch the tomatoes in boiling water, rinse with cold water, peel, quarter, deseed, and dice. Mix with vinegar, oil, and onion, and season with salt and pepper. Rinse the basil, shake dry, and pick off the leaves. Cut the roast into 0.5 cm thin slices and arrange them fan-shaped on plates. Drizzle with the tomato marinade and garnish with shaved Parmesan and basil leaves.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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