Bouquet of turkey and pear carpaccio
Instructions
Cut thin strips from the meat of Turkey; overlay strips of carrot and roll them up like roses, fasten them with toothpicks.
Brown them in a pan with a little oil and herbs; blends them with white wine and bring to boiling.
Cut into julienne salad and dress with oil, salt, pepper, Apple Cider vinegar and dried PEAR slices in the oven.
Ingredients and dosing for 4 persons
- 2 slices of turkey
- 1 carrot
- 1 pera
- Mixed herbs
- 1 glass white wine
- Apple cider vinegar
- Little of olive oil
- Salt
- Pepper