Roast carpaccio

Ingredients for 4 servings:

• 300 g roast pork, cooked
• 1 large shallot(s)
• 3 tomatoes
• 2 tbsp balsamic vinegar, dark
• 4 tbsp olive oil
• 1 bunch of basil
• 50 g Parmesan, sliced
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

goes well with a Mediterranean buffet

Cut the roast into approximately 2 mm thin slices – if necessary, have the butcher do this for you. Peel and finely dice the shallot. Peel, deseed, and dice the tomatoes. Rinse the basil, shake dry, and cut into strips. Arrange the roast slices in a fan shape on a large platter or two plates. Distribute about three-quarters of the diced tomatoes and half of the diced shallots over the roast, along with the basil strips. Blend the remaining diced shallots and tomatoes with the balsamic vinegar, salt, pepper, and olive oil to make a marinade (using an immersion blender) and drizzle over the meat. Garnish with Parmesan shavings. This carpaccio is ideal for buffets. The quantity given is for 4 people. When arranging, ensure that the meat is easy to remove (ideally using a small cake server).