Fig carpaccio

Name: Fig carpaccio
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 50 g salted, roasted pistachios; 100 g ricotta; 400 g figs; 3 sprig oregano; 1 tbsp balsamic vinegar with figs; ½ tbsp olive oil; 2 pinch salt; ¼ tsp sea salt; a little pepper

winter Vegetarian winter

Total: 20 min. | Active: 20 min.

vegetarian, gluten-free

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Ingredients

for 4 people

Figs
400 g	figs, thinly sliced

Balsamic figs
1 tbsp	balsamic vinegar with figs
½ tbsp	olive oil

To serve
100 g	ricotta
2 pinch	salt
50 g	salted, roasted pistachios, coarsely chopped
3 sprig	oregano, leaves torn off
¼ tsp	sea salt
a little	pepper

How it's done

Figs

Place the fig slices closely side by side on a plate. Cover with film, flatten slightly, remove the film.

Balsamic figs

Mix the oil and vinegar in a small bowl, drizzle on top of the figs.

To serve

Combine the ricotta and salt until smooth, shape into small balls using 2 teaspoons, and spread on top of the carpaccio. Scatter the pistachios and oregano on top, season.

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