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Vegetable Carpaccio on Red Pesto from Micha Schärer

QimiQ Benefits

  • Enhances the natural taste of added ingredients
  • Acid stable and does not curdle
  • Longer shelf life without loss of quality

Minutes

15

Difficulty

easy

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)

  • 2tbsp

    Olive oil

  • Salt

  • White pepper, freshly ground

  • 100g

    QimiQ Classic, room temperature

  • 50g

    Tomatoes, puréed

  • Tabasco sauce

  • 25g

    Pine nuts, roasted

  • 0.5bunch(es)

    Basil

  • 20g

    Parmesan strips

Preparation

  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.
Some doughy looking food

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