Ostrich carpaccio

Name: Ostrich carpaccio (Carpaccio de avestruz)
Yield: For 4 Tapas
Cuisine: Spanish
Ingredients: salt and pepper to taste; 6 drops 8-year-old balsamic vinegar; 1-2 tbsp olive oil for the sauce; salt and pepper to taste; 2 tbsp almond slivers; 2 tbsp pine nuts; 125 ml (4 fl oz) olive oil for the marinade; 125 ml (4 fl oz) olive oil for the marinade; 200 g (7 oz) ostrich fillets, cooked and cut into paper-thin slices; 75 g (2¾ oz) wholegrain Dijon mustard; juice of ½ orange; several fresh mint leaves; peel from 1 mandarin orange, cut into small pieces

Carpaccio de avestruz

Preparation info

For
4
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

Although Michele developed this recipe for ostrich meat, it is equally good with beef. The virtually transparent slices of meat easily absorb the tangy orange and mint flavours. This, combined with the flavours of mustard and balsamic vinegar, makes a highly aromatic and easily devoured tapa.

Ingredients

200 g (7 oz) ostrich fillets, cooked and cut into paper-thin slices
125 ml (

Europe
Spain
Valencia
Main course
Gluten-free
Mediterranean

Method

Macerate the ostrich in the olive oil, mint leaves and orange peel for 1 hour.
For the sauce, mix the mustard, orange juice, olive oil, salt and pepper.
Remove the meat from the marinade and arrange it on a platter. Cover with the sauce, splash with the vinegar and garnish with the almond slivers and pine nuts.