Namibian Ostrich Carpaccio with Rocket and Parmesan (Namibisches Straußen-Carpaccio mit Rucola und Parmesan)

Namibian cuisine is known for its unique flavors and use of local ingredients. This Namibian Ostrich Carpaccio with Rocket and Parmesan is a delightful dish that showcases the country's culinary diversity.

Namibian Ostrich Carpaccio with Rocket and Parmesan (Namibisches Straußen-Carpaccio mit Rucola und Parmesan)

Ingredients

  • 150g Namibian ostrich fillet
  • 2 cups fresh rocket leaves
  • 50g Parmesan cheese, shaved
  • Extra virgin olive oil
  • Sea salt and freshly ground black pepper

Instructions

  1. Place the ostrich fillet in the freezer for 30 minutes to firm up.
  2. Using a sharp knife, thinly slice the ostrich fillet and arrange the slices on a serving platter.
  3. Drizzle the slices with extra virgin olive oil and season with sea salt and freshly ground black pepper.
  4. Evenly distribute the rocket leaves over the ostrich slices.
  5. Top the carpaccio with shaved Parmesan cheese.
  6. Serve immediately and enjoy!

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
0 minutes
Total time:
20 minutes
Cooking method
No cooking required

Nutritional facts per 1 serving

Calories
250 per serving
Protein
30g
Carbohydrates
2g
Fat
12g

Supplies

Serving platter Sharp knife

Tools

Cheese shaver

Serving suggestions

Serve the Namibian Ostrich Carpaccio with crusty bread and a glass of chilled white wine for a delightful appetizer.

Tips & tricks

For the best flavor, use high-quality Namibian ostrich fillet and fresh rocket leaves.

Cost

$25