CARPACCIO OF TOMATOES “SAVEURS D’ANTAN”, ANCHOVIES, PINE NUTS AND PARMESAN PREPARATION TIME: 15 MIN. / LEVEL OF DIFFICULTY: EASY INGREDIENTS FOR 2 PEOPLE 6 tomatoes “Saveurs d’Antan” 100 g pine nuts 200 g parmesan shavings 1 large bunch of basil 12 pitted black olives Salt and black pepper INSTRUCTIONS: Wash and pat dry the tomatoes. Slice them very thinly and arrange them overlapping one another around the outside of the plates. Put to one side. Using a non-stick frying pan, dry toast the pine nuts for a few moments without any oil. Remove from the heat. Using a knife, shave the parmesan (or alternatively buy a pack of parmesan shavings). Wash the basil and finely chop, keeping back a few nice leaves to decorate. Cut the 15 black olives into tiny pieces and put them to one side to use in the dressing. Make the dressing by crushing the anchovy fillets in a bowl with a fork. Then add the balsamic vinegar, olive oil, lemon juice and chopped olives and mix together thoroughly. FOR THE DRESSING: Pour a little dressing over the tomatoes and add the parmesan shavings, pine nuts and finely chopped basil. Season with salt and black pepper and serve immediately. Scatter over the whole black olives and a few basil leaves and place a tablespoonful of dressing in the centre of each plate. For a variation using mozzarella, simply replace the parmesan with mozzarella. A delicate red wine such as a Valpolicella makes an ideal accompaniment. This makes a delicious starter when served with some nice wholemeal bread! D’CACTUS REZEPT VUN DER WOCH AVEC CARPACCIO D’ANTAN FOR THE SALAD DRESSING: 15 pitted black olives 1 cup of anchovy fillets in oil 4 tbsp balsamic vinegar 8 tbsp olive oil 1 tsp lemon juice A SECOND VARIATION ON THIS RECIPE CARPACCIO OF TOMATOES WITH GINGER, OLIVES AND BASIL PREPARATION TIME: 15 MIN. LEVEL OF DIFFICULTY: EASY INGREDIENTS FOR 2 PEOPLE: 6 large tomatoes “Saveurs d’Antan” 4 onions 2 Mozzarella balls For the salad dressing: 2 garlic cloves 4 tbsp Sherry vinegar 10 tbsp virgin olive oil 1 tbsp fresh ginger, chopped 30 g pitted black olives 1 bunch of basil black olives Salt and black pepper INSTRUCTIONS: Wash and pat dry the tomatoes. Slice them and the mozzarella balls very thinly and arrange the slices overlapping one another on the plates. Put to one side. Peel the spring onions, chop very finely and then add to the tomato and mozzarella slices. Peel and finely chop the garlic cloves. Place the vinegar, oil, ginger, garlic, olives and basil leaves in a blender and blend un- til you get a nice, smooth dressing. Season with salt and black pepper and then pour this dressing over the tomatoes. Leave to marinade for one hour. Then serve the carpaccio with a nice crispy baguette.

D’CACTUS REZEPT A SECOND VARIATION VUN DER WOCH · d’cactus rezept vun der woch vec o an for the salad dressing: 1 cup of anchovy fillets in oil 4 tbsp balsamic vinegar a second

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Page 1: D’CACTUS REZEPT A SECOND VARIATION VUN DER WOCH · d’cactus rezept vun der woch vec o an for the salad dressing: 1 cup of anchovy fillets in oil 4 tbsp balsamic vinegar a second

CARPACCIO OF TOMATOES “SAVEURS D’ANTAN”, ANCHOVIES, PINE NUTS AND PARMESANPREPARATION TIME: 15 MIN. / LEVEL OF DIFFICULTY: EASY

INGREDIENTS FOR 2 PEOPLE 6 tomatoes “Saveurs d’Antan” 100 g pine nuts 200 g parmesan shavings 1 large bunch of basil 12 pitted black olives Salt and black pepper

INSTRUCTIONS:Wash and pat dry the tomatoes. Slice them very thinly and arrange them overlapping one another around the outside of the plates. Put to one side. Using a non-stick frying pan, dry toast the pine nuts for a few moments without any oil. Remove from the heat. Using a knife, shave the parmesan (or alternatively buy a pack of parmesan shavings). Wash the basil and finely chop, keeping back a few nice leaves to decorate. Cut the 15 black olives into tiny pieces and put them to one side to use in the dressing. Make the dressing by crushing the anchovy fillets in a bowl with a fork. Then add the balsamic vinegar, olive oil, lemon juice and chopped olives and mix together thoroughly.

FOR THE DRESSING:Pour a little dressing over the tomatoes and add the parmesan shavings, pine nuts and finely chopped basil. Season with salt and black pepper and serve immediately. Scatter over the whole black olives and a few basil leaves and place a tablespoonful of dressing in the centre of each plate. For a variation using mozzarella, simply replace the parmesan with mozzarella. A delicate red wine such as a Valpolicella makes an ideal accompaniment. This makes a delicious starter when served with some nice wholemeal bread!

D’CACTUS REZEPT VUN DER WOCH

AVECCARPACCIOD’ANTAN

FOR THE SALAD DRESSING:15 pitted black olives 1 cup of anchovy fillets in oil 4 tbsp balsamic vinegar 8 tbsp olive oil 1 tsp lemon juice

A SECOND VARIATION ON THIS RECIPE

CARPACCIO OF TOMATOES WITH GINGER, OLIVES AND BASILPREPARATION TIME: 15 MIN. LEVEL OF DIFFICULTY: EASY

INGREDIENTS FOR 2 PEOPLE:6 large tomatoes “Saveurs d’Antan” 4 onions 2 Mozzarella balls For the salad dressing: 2 garlic cloves 4 tbsp Sherry vinegar 10 tbsp virgin olive oil 1 tbsp fresh ginger, chopped 30 g pitted black olives 1 bunch of basil black olives Salt and black pepper

INSTRUCTIONS:Wash and pat dry the tomatoes. Slice them and the mozzarella balls very thinly and arrange the slices overlapping one another on the plates. Put to one side. Peel the spring onions, chop very finely and then add to the tomato and mozza-rella slices. Peel and finely chop the garlic cloves. Place the vinegar, oil, ginger, garlic, olives and basil leaves in a blender and blend un-til you get a nice, smooth dressing. Season with salt and black pepper and then pour this dressing over the tomatoes. Leave to marinade for one hour. Then serve the carpaccio with a nice crispy baguette.