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🍽️ Exquisite Porcini Carpaccio

231 kcal · 30 min · 4 servings

Ingredients

• 2 tbsp pine nuts
• 4 tomatoes
• 2 tbsp chive rings
• 4 tbsp white balsamic vinegar
• 4 tbsp grape seed oil
• salt
• pepper (from the mill)
• 2 handfuls leaf lettuce (e.g. arugula, chard leaves, romaine)
• 500 g small porcini mushrooms
• 40 g freshly grated Parmesan (for garnish)

Instructions

1. 1. Heat a pan and toast the pine nuts in it until they smell fragrant.
2. 2. Remove the pine nuts from the pan and let them cool down completely.
3. 3. Pour boiling water over the tomatoes.
4. 4. Shock the tomatoes immediately in cold water to loosen the skin.
5. 5. Peel the tomatoes and cut them into quarters.
6. 6. Remove the hard core from the tomato quarters.
7. 7. Dice the remaining tomato pieces finely.
8. 8. Mix the diced tomatoes with the cooled pine nuts.
9. 9. Add the finely chopped chives to the tomato mixture.
10. 10. Add the vinegar and oil to the mixture.
11. 11. Season the dressing to taste with salt and pepper.
12. 12. Rinse the salad under cold water.
13. 13. Shake the salad dry.
14. 14. Tear the salad leaves into smaller, bite-sized pieces.
15. 15. Clean the porcini mushrooms thoroughly.
16. 16. Slice or shave the porcini mushrooms into very thin slices.
17. 17. Arrange the mushroom slices in a fan shape on the plates.
18. 18. Place the prepared salad leaves in the center of the plates.
19. 19. Distribute the tomato dressing around the mushrooms and the salad.
20. 20. Garnish the finished dish with Parmesan and serve it.

Nutrition per serving

• kcal: 231
• Protein: 13 g · Fett/Fat: 18 g · Carbs: 6 g