Mediterranean appetizer plate Surf & Turf

Ingredients for 2 servings:

• 2 portions of carpaccio, not too large
• 2 slices of Parma ham
• 2 handfuls of arugula or mixed salad with radicchio and frisée
• 4 shrimp(s), deveined, with shell
• 12 olives
• 2 slices of goat cheese
• 1 Roma tomato(s)
• 6 tbsp balsamic vinegar
• 3 tbsp olive oil
• 1 some steak seasoning
• 1 sprig rosemary
• 1 sprig of sage
• 2 cloves garlic
• e.g. Parmesan, coarsely sliced

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

also a light lunch or dinner

Carpaccio is best served on a large rectangular plate or pizza plate. Mix balsamic vinegar and olive oil with a pinch of steak pepper. Brush the carpaccio with this on the plate and cover. Heat 3 tablespoons of olive oil in a pan and fry two roughly chopped garlic cloves (for flavor). Remove the garlic. Sauté the prawns (red prawns here, but any other prawns will do) in the flavored olive oil with a sprig of rosemary and a sprig of sage. Sprinkle the carpaccio with coarse Parmesan cheese and serve with the lettuce, the rolled Parma ham, the olives, and the quartered tomato. Leave some space for the prawns and the slightly warmed goat cheese. Gently warm the goat cheese under the grill. It shouldn’t brown or melt. Place the prawns and goat cheese on the plate and serve with ciabatta or grissini. This goes well with more than just mineral water! I was served this appetizer plate in a restaurant. I thought it was very delicious, especially the combination of beef fillet (carpaccio), pork in the form of Parma ham, and the shrimp, all served with lukewarm goat cheese.