Carpaccio of oranges and strawberries
It's a different and curious way of taking fruit. The recipe caught my attention when I saw her doing Eva Arguiñano, in a TV show. I have tried strawberries in many ways, both in sweet and salty preparations; I like them all.
Little to explain about this dish, unless the fruit is very fresh, seasonal and Sprinkle with the vinaigrette just at the moment of serving. Add Cointreau if you like it and avoid it if they are going to consume children.
This very good and is a way to surprise to our guests with a plate of fresh fruit.
- 2 oranges
- half orange juice
- 1 tablespoon brown sugar
- cinnamon in powder
- 1/2 teaspoon of balsamic vinegar
- 1 tablespoon of extra virgin olive oil
- one mint leaves
- 1 trickle of cointreau (optional)
We make a juice with an orange.
We peel the oranges eliminating all the white part. We cut them thinly in slices.
We wash the strawberries, we remove the leaves and cut them lengthwise into very thin slices.
We have oranges and strawberries on a plate. We reserve.
We make a vinaigrette with the juice of the orange, to which we add the brown sugar, the cinnamon powder, the balsamic vinegar and the olive oil. I gave my personal touch, adding a splash of cointreau (1 teaspoon) We emulsified and let stand half an hour.
Sprinkle the fruit with the minced mint and water with the vinaigrette.
Source: Eva Arguiñano