Why always have beef carpaccio when there is such a delicious alternative? Even meat lovers will be unable to resist this fruity take on the classic. Refined with herb oil and truffles, it has everything you could possibly want. Go mango!
Ingredients 2 Portions
Peel the mango, cut the flesh into thin chunks and dish up onto plates.
Crumble the feta and sprinkle over the pieces of mango.
Add the rosmary, arugula and olive oil to a blender and blend into an herb oil. Drizzle the oil over the mango and feta.
Thinly slice the truffles and arrange on top of the carpaccio.
Season with Kotányi Salt and Kotányi Pepper from the mill to taste.
Serve with the fresh rosemary and toasted pine nuts.
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