Did you think that carpaccio is only eaten in restaurants?
Definately not!
Get an original recipe from Nadav Tal ("making a salad").
Raw ingredients:
150 grams peeled pineapple (about half a pineapple)
2 green onions
2 dried shatta pepper (hot)
20 rosemary needles
1 basil stalk a
handful of coarsely roasted cashews (walnuts are also possible)
150 grams of Italian-style Servold by Zoglowek in the premium series for the deli (thinly sliced)
For the sauce:
1/4 cup olive oil
1 tablespoon honey
juice of half a lemon
Preparation instructions:
1. On a large serving plate, arrange the servald slices in a uniform layer (do not stack), with your hands you can slightly tighten the servald slices to each other and to the plate for a uniform look that simulates carpaccio. If you are preparing in advance, wrap in cling film and refrigerate for up to half an hour before serving.
2. Peel the pineapple and cut into 1-2 cm cubes (about 4 cubes on a fork).
3. Cut the green onions into relatively coarse sticks, about 2-3 cm long. There is no need for the soft green part of the onion.
4. Tear the dried chili into large pieces.
5. Heat a frying pan over a medium heat gas pan and add the honey, lemon juice and olive oil.
Once the honey has melted add the pineapple, scallions, rosemary needles and dried chili pieces to the pan.
Stir-fry for 2-3 minutes at most, as soon as the sauce has lost half its volume and becomes thicker (in the texture of syrup) turn off the heat and cool to room temperature.
6. About half an hour before serving, find the plate of servald from the refrigerator.
7. Add to the pineapple in a pan whole leaves from a basil stalk and mix lightly.
Sprinkle with your hand (and also with a spoon) the pineapple and green onion mixture over the slices of servo.
Pour the remaining syrup into the pan over everything.
Sprinkle with the toasted cashews and serve with a slice of good bread.
For more recipes by Nadav Tal
on the "Israeli Kitchen" recipe page
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