Vegetable Carpaccio on Red Pesto from Micha Schärer

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Ingredients for 4 portions
  • 1 Zucchini
  • 1 Eggplant
  • 1 Red bell pepper(s)
  • 1 Yellow bell pepper(s)
  • 1 Orange bell pepper(s)
  • 2 tbsp Olive oil
  • Salt
  • White pepper, freshly ground
  • 100 g QimiQ Classic, room temperature
  • 50 g Tomatoes, puréed
  • Tabasco sauce
  • 25 g Pine nuts, roasted
  • 0.5 bunch(es) Basil
  • 20 g Parmesan strips
Method
1.
Wash and peel the vegetables. Slice the zuchinni, aubergine and peppers lengthwise in thin strips.
2.
Heat the olive oil in a non-stick frying pan and fry the vegetables for approx. 5 minutes on each side. Place on kitchen towels, pat dry and allow to cool.
3.
For the red pesto, whisk QimiQ Classic smooth. Add the tomato puree and season to taste with Tabasco. Add the pine nuts and some basil leaves.
4.
Blend smooth and season to taste with salt and pepper.
5.
Arrange the vegetable strips on a plate and drizzle with a spoon of red pesto. Serve the remaining pesto as a side dish.
6.
Garnish with Parmesan and basil.