Persimon® kaki carpaccio


  • 2 Persimon® kakis cut into carpaccio slices
  • 50 g arugula (rocket)
  • 50 g grated hazelnut
  • The peel of a grated green lemon
  • Spanish olive oil, Arbequina variety


Place the Persimon® kaki slices for the carpaccio on a plate, and add the arugula leaves.

Sprinkle with grated green lemon and replace the usual cheese with grated hazelnut.

Salt and pepper to taste and top with a trickle of Spanish olive oil of the Arbequina variety.