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Figen carpaccio med burrata og pistacie
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Fig carpaccio with burrata and pistachio

Recipe for fig carpaccio with burrata, pistachio and honey.
Serves 2-4, depending on how it is served.
Course Appetizer, Snack, Starter
Cuisine Danish
Nøgleord Carpaccio
Total Time 15 minutes
Servings 4 people
Calories 174kcal

Ingredients

  • 6 fresh figs
  • 1 burrata
  • 30 g pistachio nuts, chopped
  • 1 handful rocket
  • Olive oil
  • Honey
  • Salt and freshly ground pepper
  • Bread, to serve

Instructions

  • Peel 5 of the figs - this is easiest with a knife. Sometimes the skin can be "pulled off", but more often a knife is needed.
  • Halve the figs, place them on a plate and press them completely flat with the base of a glass. If they stick to the glass, lay a piece of baking paper or cling film over them first.
  • Open the burrata and place it on the plate - then scatter the rocket and pistachios over the top.
  • Cut the last fig into wedges and arrange them on top.
  • Drizzle with a little good olive oil and a little honey, and season with flaky sea salt and freshly ground pepper.
  • Serve with bread - freshly baked or toasted.

Nutrition

Calories: 174kcal | Carbohydrates: 17g | Protein: 7g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 2mg | Potassium: 269mg | Fiber: 3g | Sugar: 13g | Vitamin A: 466IU | Vitamin C: 3mg | Calcium: 201mg | Iron: 1mg