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Strawberry carpaccio with Tete de Moine

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Ingredients for 4 servings:

  • 500 g strawberries, fresh, as large as possible
  • 3 tbsp vinegar, homemade vanilla vinegar
  • 3 tbsp olive oil
  • 2 tbsp pepper, coarsely ground
  • Salt
  • Cheese, some curls of Tete de Moine

Instructions

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

the cheese course for the competition menu

Wash the strawberries and pat them dry thoroughly. Slice them thinly with a slicer. Mix the vanilla vinegar and olive oil with a pinch of salt to make a vinaigrette. Presentation: Arrange the strawberry slices decoratively on a plate. Drizzle the strawberry slices with the vinaigrette and sprinkle with coarse pepper. Shape the cheese into curls using a girolle and place them on top of the carpaccio.

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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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