Cod carpaccio with pesto-scented

Cod carpaccio with pesto-scented
Cod carpaccio with pesto-scented 5 1 Stefano Moraschini

Instructions

3_07086 COD CARPACCIO with PESTO-SCENTED INGREDIENTS for 4 PEOPLE 300 g cod carpaccio, 8 firm ripe tomatoes, 100 g pesto, 2 tablespoons of seaweed arame, a lemon, salt and pepper.

Place the carpaccio on a platter and sprinkling it with the juice of half a lemon.

Salt pepper and let marinate for an hour.

Put the algae in a bowl with cold water for 10 minutes, drain and keep aside.

Spread the four dishes carpaccio; Blanch tomatoes in boiling water for one minute, Peel and remove the seeds.

Cut the tomatoes into cubes and mix them with the pesto.

Pour a spoonful of sauce on and serve cold carpaccio accompanied by algae.

Cod carpaccio with pesto-scented

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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