This is a recipe I didn’t expect The Man to like. There was more than a little bogarting going on.
This is a really simple recipe assuming you have the ingredients laying about. It’s also pretty versatile. I have a plan on trying this again with the season’s end of nectarines. The ones that aren’t quite ripe, but still have a tangy sweetness to them.
So this is how it goes.
Fruit Carpaccio serves 2
1 Apple I used a Granny Smith, the sour pie type apple.
1 Conference Pear, the hard crunchy kind.
2 Cornicchons sliced then. AKA tiny cocktail pickles, salty not sweet!
1 tsp Capers
3 TBS Walnuts chopped and toasted. Don’t be lazy walnuts are the key ingredient and they won’t do much for the recipe if they aren’t toasted.
Generous portion of Parmesan use your potato peeler to shave off slices.
Small Squeeze Lemon Juice
Pinch of Sea Salt
After you have roughly chopped your walnuts, put them in a pan and toast them. While that is going on thinly slice the pear and the apple. I use one of those french slicer things you find on Home Shopping Channel or at the Colton Auction. Or that is where my mom bought her first slicer. They cost nothing and are very useful. Check your walnuts give them a toss. Then layer the sliced fruit on a plate and drizzle a generous helping of olive oil over the plate followed by a wee drizzle of balsamic vinegar and a small squeeze of lemon juice. Take your walnuts off the heat.
Slice your cornichons (pickles) and sprinkle over the top along with the capers and walnuts. Now top it all off with a picnh of sea salt and shave the parmesan over the top. Serve chilled.
Note: As you really shouldn’t eat meat at the same time as fruit eat this as a starter or with a vegetarian dish. The meat protien blocks the fruit and it then rots in your system. Not good.