Persimon® kaki carpaccio

Name: Persimon® kaki carpaccio
Prep time: 15
Yield: 6
Ingredients: 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

Ingredients

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

Preparation:

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.

Curiosities:

To cut Persimon® kakis into carpaccio thickness, or cubes for dishes with a milder flavour, choose kakis that are less ripe, since their meat will be firmer and crispier and easier to slice.