Toasted cheesy ciabatta with fillet carpaccio and pesto salad
Serves: 4 Time: EASY 1 hr 10 mins Recipe and styling by Nomvuselelo Mncube Photograph by Dylan Swart
INGREDIENTS
The Flavour Combinations Carpaccio olive oil, to sear 300g beef fillet
Toasted Ciaba a 4 ciaba a slices 2 garlic cloves, peeled 80g bu er, so ened 50g Parmesan, grated + extra, shaved (to serve)
Pesto salad 60g beetroot microleaves 60g watercress 60ml (4 tbsp) caperberries 50g basil pesto salt and freshly ground black pepper, to taste basil leaves, to garnish
HOW TO DO IT
1. For the fillet carpaccio, heat a little olive oil in a frying pan over high heat and sear the beef fillet on all sides, about five minutes in total. Remove the fillet from the pan and allow to cool for one minute. Wrap in cling film and freeze for one hour (this helps with cutting the carpaccio thinly). Remove and discard the cling film and, using a sharp knife, cut the fillet at an angle across the grain, shaving off thin slices.
2. For the cheesy ciaba a, heat the grill and toast the ciabatta slices under the grill for one minute. Remove from oven, rub the garlic on the ciabatta slices and spread with butter, before scattering over the grated Parmesan. Return the ciabatta to the grill until the cheese has melted for about two minutes or until crispy and golden. Remove from oven and break the bread into bite sizes.
3. Arrange the fillet carpaccio, cheesy ciaba a, microleaves, watercress and caperberries on a platter. Dollop with basil pesto, season to taste, put Parmesan shavings on top and scatter basil leaves around the platter.