RECIPES
ViolaVine carpaccio with pistachio, lemon & basil
Sometimes, the simplest of dishes are the hardest to execute. This carpaccio is crafted using only the most basic ingredients, prepared with minimal effort to achieve the finest results. It stands as an example of how simplicity, when approached thoughtfully, can yield exceptional flavour.
Ingredients for 2 :
200 g Viola Vine Tomatoes
2 tbs. Olive Oil
Zest of ½ Lemon
A few Pistachio Nuts
Basil leaves
Method:
Slice the Viola Viens very thinly and arrange on a serving dish to resemble the classic dish of Carpaccio.
Drizzle with a little Olive oil and scatter a few toasted Pistachios around.
Finish the dish with a few freshly picked basil leaves.
