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Carpaccio with Avocado Slivers, Parmesan Crisps and Curried Mango Salsa Recipe
Beef carpaccio combined with avocado slivers, parmesan crisps, and curried mango salsa creates a medley of cuisines and flavors in one sophisticated recipe.
Re-Calculate: Ingredients
Ingredients:
- 1/2 finely grated Parmigiano-Reggiano cheese
- 1/2 onion, finely chopped
- 1 Tbsp. curry powder
- 1/2 cup olive oil
- 1 lime, juice only
- 1 tsp. honey
- 1 mango, cut in small cubes
- 1 bunch rocket / fresh arugula
- 1 ripe, Fresh Hass Avocado, cut in slivers
- 1 lb. beef carpaccio
Instructions:
-
Parmesan crisps
Spray a baking tray with non-stick spray. Sprinkle the Parmesan cheese in 2-inch circles (a cookie cutter could be used using +/- 2 Tbsp per crisp). Remember to space them out. Bake in the oven at 400ºF until the cheese starts bubbling. Remove. Allow crisps to cool until they are ready for use. -
Salsa
Fry the onions in a saucepan with a little oil until translucent. Add the curry powder and give it a quick stir and remove from the heat. Add the remaining oil, lime and honey stirring as it cools. Add the mango cubes to this mixture and stir.
Serving Suggestions:
Arrange the rocket/arugula, avocado, carpaccio and parmesan crisps in alternate layers. Dress with the mango salsa and serve.
Chefs tip
The mango can be substituted with pineapple.
Chefs tip
The mango can be substituted with pineapple.
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