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