Italian

Pineapple carpaccio

About

Equipments

• 1 Grater
• 1 Pestle and morter
• 1 Knife
• 1 Chopping board

Method

1. Thinly slice your pineapple and arrange on a plate as desired.
2. Pick the mint leaves and put in a pestle and mortar, reserving a small handful of leaves for the garnish.
3. Pound the leaves into a paste, then mix in 1 to 2 tablespoons of extra virgin olive oil to make a mint oil.
4. Cut the blueberries or other berries and sprinkle over the top (if you’re using berries).
5. Ripple some mint oil over the sliced pineapple pieces.
6. Finely grate over the lime zest from a height and squeeze over the juice.
7. Finely slice and sprinkle over the reserved mint leaves.

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