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Carpaccio with Avocado Slivers, Parmesan Crisps and Curried Mango Salsa
Category: Appetizer
Re-Calculate: Ingredients
Ingredients
- 1/2 0.5 0.5finely grated Parmigiano-Reggiano cheese
- 1/2 0.5 0.5onion, finely chopped
- 1 1 1Tbsp. TABLESPOON_USVolumecurry powder
- 1/2 0.5 0.5cup CUP_USVolumeolive oil
- 1 1 1lime, juice only
- 1 1 1tsp. TEASPOON_USVolumehoney
- 1 1 1mango, cut in small cubes
- 1 1 1bunch rocket / fresh arugula
- 1 1 1ripe Hass Avocado, cut in slivers
- 1 1 1lb. POUNDWeightbeef 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.
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