Peach and avocado carpaccio
Ingredients
For 4 people
- 4 ripe yellow peaches
- 2 ripe avocados
- 2 handfuls of rocket salad
- 2 spring onions
- fresh basil leaves
- 2 tablespoons of balsamic vinegar
- 4 tablespoons of olive oil
- juice of one lemon
- salt and freshly ground pepper.
Preparation
Preparation 20 min.
To easily remove the skin of peaches, pass them in boiling water for a few minutes and then pass them under cold water; remove the peel and remove the stones. Cut the peaches into thin strips and set aside. Peel the avocados, remove the stones and cut into strips. Sprinkle lemon juice to prevent browning and set aside. Rinse and squeeze the rocket. Clean the spring onions and cut into strips. Put the slices on the plate of fish, alternating with avocado, sprinkle with chives, salt and pepper. Put a little 'rocket in center of pan. Garnish with chopped basil leaves and seasoned with a mixture of balsamic vinegar and olive oil. Enjoy the dish immediately.
Did you know?
Carpaccio, often made from beef, veal or tuna, is very thinly sliced then pounded paper-thin. It is generally served on a bed of greens such as watercresss, endive, arugula and/or radicchio.
Carpaccio was invented by Giuseppe Cipriani in 1950 at Harry's Bar in Venice, Italy. It was named for the Renaissance painter Vittore Carpaccio who was noted for his use of red in his paintings.