Potato-Mozzarella-Carpaccio with Pestovinaigrette
easy
75 mins
75 mins
Ingredients
- 1 kg large potatoes (waxy)
- 30 g Sesame
- 1 Onion
- 2 Garlic cloves
- 2 Basil pots
- 60 g Parmesan cheese
- 8 TABLESPOONS Olive oil
- 5 TABLESPOONS White wine vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 packs (200 g each by weight) Mozzarella
- 7-10 Tbsp Cheese
- 125 g Tomatoes
Directions
- 1
Wash the potatoes thoroughly and cook in plenty of boiling water for about 25 minutes. Meanwhile roast sesame seeds in a pan without fat, take them out and let them cool down. Peel and chop onion and garlic. Wash basil, dab dry and chop coarsely, except for a little bit for garnishing. Grate half of the Parmesan finely. Chop the basil, garlic, 20 g sesame and grated Parmesan in the universal chopper.
- 2
Add oil and mix well again. Mix pesto with vinegar, 1-2 tablespoons of water and onion in a bowl. Season to taste with salt and pepper. Drain the potatoes, rinse with cold water and peel. Let the potatoes cool down and cut into thin slices. Drain mozzarella and cut into thin slices as well. Place the potatoes and mozzarella alternately in flakes on a large plate. Spread the pesto vinaigrette on top with a spoon or brush. Cover and leave to stand for about 1 hour. Wash, clean, quarter and seed the tomatoes. Cut tomato quarters into fine cubes. Chop the rest of the Parmesan cheese into thin shavings.
- 3
Place the potatoes and mozzarella alternately in flakes on a large plate. Spread the pesto vinaigrette on top with a spoon or brush. Cover and leave to stand for about 1 hour. Wash, clean, quarter and seed the tomatoes. Cut tomato quarters into fine cubes. Chop the rest of the Parmesan cheese into thin shavings. Sprinkle the carpaccio with tomatoes, remaining sesame and Parmesan shavings. Garnish with remaining basil leaves
Nutrition Facts
640 kcal
33 g
43 g
30 g
More Delicious Recipes
