Cooked from scratch in a jiffy! This pasta dish with peas and speck will become a real alternative for your staple pasta with tomato-sauce.
Serves 4
70 g Fine Loin Light
50 g grapes
20 g cooked chestnuts
2 shallots
4 tbsp apple juice
50 g walnuts
50 ml walnut oil
20 ml grape vinegar
salt, pepper
2 handful of frisée and lamb's lettuce
Schüttelbrot - crispy rye-flatbread
With the Fine Loin Light with 3% fat, it is easy to enjoy consciously
Preperation:
Level of difficulty:
Beginner
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Half the grapes and scoop out the pulp with a lemon baller. Of course, you can use the grapes also with skin, if you prefer.
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Finely chop the shallots, half the walnuts and thinly slice the cooked chestnuts. Set aside 1 to 2 whole chestnuts.
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Wash the lettuce and tear into bite-sized pieces. Cut the “Schüttelbrot” into small cubes.
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Combine the grape vinegar, walnut oil and some apple juice in a bowl and whisk to combine. Season with salt and pepper to the taste. Add the shallots, 2/3 of the sliced chestnuts and the skinned grapes to the vinaigrette and allow to marinate.
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Arrange the Fine Loin Light on 2-4 plates (depending on the planned serving size) and cover with lettuce. Drizzle the vinaigrette over the lettuce with a spoon and distribute the marinated grapes and chestnuts pieces evenly.
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Top it off with the walnuts, broken pieces of Schüttelbrot and the remaining sliced chestnuts.
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For the finishing touches grate the last whole chestnut into flakes over the carpaccio.
Our Chefs suggestion: Serve it as a starter!
Our Carppaccio - try it with this Step-by-Step Video
