A festive twist on a classic: wafer-thin carpaccio paired with creamy pistachio pesto, deep black garlic mayo, and fresh balsamic tomatoes. Full of contrast, perfectly balanced, and ideal for a delicious dinner!
Ingredients (6 persons)
Pistachio pesto:
*1 plant basil
*handful of dill
*handful of pistachios, shelled and roasted
*40 g parmesan
*chili flakes
*plenty of extra virgin olive oil
Black garlic mayo:
*4 tbsp mayonnaise
*0.5 bulb of black garlic
*0.5 tsp agave syrup
Balsamic tomatoes:
*250 g cherry tomatoes
*extra virgin olive oil
*2 tbsp balsamic vinegar
Other:
*2 slices of brioche
*6 portions of thinly sliced carpaccio
*2 handfuls of pistachios, finely chopped
Preparation method:
1. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Quarter the cherry tomatoes, place them in a small baking dish with olive oil, balsamic vinegar, and sea salt, and bake for about 30 minutes until cooked through (and slightly caramelized).
2. Mix all the ingredients for the pistachio pesto (with a little water and salt and pepper) until smooth. Repeat with all the ingredients for the black garlic mayonnaise. Transfer to a piping bag.
3. Cut the brioche into small cubes. Sprinkle with olive oil and sea salt. Bake in the oven or frying pan for a few minutes until golden brown.
4. Arrange the carpaccios on plates. Season with salt and pepper. Top with the pistachio pesto, black garlic mayo, brioche croutons, pistachios, and balsamic tomatoes.
