Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To soften the dates
Chilli oil
Topping
How it's done
To soften the dates
Place the dates in a bowl, pour the boiling water over the top so that they are completely covered. Soften the dates in the water for approx. 10 mins.
Carpaccio
Drain the dates, peel them and remove the stones. Cut two pieces of baking paper to the same size as the serving platter. Spread the dates on one of the pieces of baking paper, press flat. Place the second piece of baking paper on top, roll over with a rolling pin until an even, thin layer is formed. Close any gaps by pushing the dates together and rolling them out again. Remove the top sheet of baking paper. Turn the date mixture out onto the platter, carefully remove the baking paper.
Chilli oil
Mix the oil with all the other ingredients up to and including the fleur de sel, spread on top of the dates.
Topping
Top the carpaccio with the yoghurt and mint.
| Serve with: | Toasted baguette |
|---|
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