🍰 Fig and Strawberry Carpaccio with Ricotta

Name: Fig and Strawberry Carpaccio with Ricotta
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g strawberries; 6 figs; 30 g pistachio kernels (2 tbsp); 1 orange; 0.5 lime; 250 g ricotta (30 % fat in dry matter)

224 kcal · 30 min · 4 servings

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Ingredients

400 g strawberries
6 figs
30 g pistachio kernels (2 tbsp)
1 orange
0.5 lime
250 g ricotta (30 % fat in dry matter)

Instructions

1. Remove the green stems from the strawberries.
2. Rinse the strawberries under running water.
3. Slice the strawberries into thin pieces.
4. Rinse the figs as well.
5. Gently dry the figs with a kitchen towel.
6. Slice the figs into thin pieces.
7. Arrange the strawberry and fig slices on four plates.
8. Chop the pistachios very finely.
9. Squeeze the juice from the orange.
10. Squeeze the juice from the lime.
11. Drizzle the lime and orange juice over the fruit on the plates.
12. Place small dollops of ricotta cheese on the fruit.
13. Sprinkle the chopped pistachios over the dish.
14. Serve the carpaccio immediately.

Nutrition per serving

kcal: 224
Protein: 11 g · Fett/Fat: 10 g · Carbs: 21 g