Rösti rounds with carpaccio
Tender carpaccio, now festively served on crispy rösti rounds with arugula and a dressing of sun-dried tomato.
Rösti rounds with carpaccio
Ingredients:
• 8 Aviko Hashbrown Röstiko Rounds
• 50 g semi-sun-dried tomato
• 3 tbsp extra virgin olive oil
• 2 tsp balsamic vinegar
• 2 tsp pine nuts
• 15 g arugula
• 100 g beef carpaccio
• Parmesan cheese (piece)
Method
Preparation: 25 minutes
- Prepare the rösti rounds according to the instructions on the packaging.
- In the meantime, finely chop the tomatoes. Mix the tomatoes with the olive oil and balsamic vinegar. Season the dressing with salt and pepper.
- Toast the pine nuts in a dry frying pan until golden brown and shake on a plate. Roughly tear the arugula into pieces.
- Place the rösti rounds on 4 small plates. Divide the carpaccio over the rösti rounds. Drizzle with the tomato dressing and sprinkle with a little arugula and the pine nuts. Grate some Parmesan cheese on top.
Tip: For vegetarian guests, replace the carpaccio with slices of grilled zucchini or boiled beetroot.
