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Parmesan and fig carpaccio with cava rosé vinaigrette

:: Ingredients ::

:: Preparation ::

Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 4

  1. To begin with, roast a few pine nuts in a pan without oil or in the oven.
    Pour oil, Castell Gardeny cava rosé vinegar, a pinch of salt and toasted pine nuts into a bowl. Toss well and set aside.
  2. Peel the figs, cut into very thin slices and arrange on a plate.
  3. Add a few Parmesan shavings, dress with the vinaigrette and decorate with a few leaves of rocket.

Original recipe created by Sonia from the blog PAVISUCRE

Did you like this recipe? Keep on discovering how to use our vinegars and bittersweets

Samuel BoucherParmesan and fig carpaccio with cava rosé vinaigrette

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