Kasseler-Carpaccio with cherry-pepper sauce

Name: Kasseler-Carpaccio with cherry-pepper sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 500 g Sour cherries; 100 g Shallots or small onions; 3 TABLESPOONS Sugar; 1-2 TABLESPOONS pickled green peppercorns (glass); 5 TABLESPOONS Port wine; 5 TABLESPOONS Balsamic vinegar; 7-10 Tbsp salt, cayenne pepper; 7-10 Tbsp some salad leaves; 200 g Kassel cold cuts

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

500 g Sour cherries
100 g Shallots or small onions
3 TABLESPOONS Sugar
1-2 TABLESPOONS pickled green peppercorns (glass)
5 TABLESPOONS Port wine
5 TABLESPOONS Balsamic vinegar
7-10 Tbsp salt, cayenne pepper
7-10 Tbsp some salad leaves
200 g Kassel cold cuts

Directions

1
Wash, stalk and stone the cherries. Peel shallots or onions and cut into slices
2
Melt 3 tablespoons of sugar. Add cherries, shallots and peppercorns. Deglaze with port wine, vinegar and 100 ml water. Cook for 3-5 minutes until the caramel has dissolved. Season with salt, cayenne pepper and possibly sugar. Cool down
3
Clean the salad, wash it, pluck smaller. Arrange on a plate with smoked pork loin and cherry sauce
4
Drink: cool rosé wine