Strawberry carpaccio with smoked balsamic reduction and toasted pistachios
Author: Jeanne Horak-Druiff
Recipe type: Dessert
This strawberry dish is easy to make, gorgeous to look at, and naturally gluten-free.
about 400g ripe fresh strawberries
A handful of pistachio nuts, shell and most of the skin removed
good quality vanilla ice cream
a balsamic vinegar reduction (store-bought, or boil ordinary balsamic vinegar to reduce it and make it stickier)
Wash the strawberries. Slice the leaves off rather than hulling them as you need a nice flat base for them to rest on as you slice them. Stand the strawberries on their flat end and using a very sharp knife, carefully cut them vertically into thin slices. Arrange these in overlapping layers on a plate in whatever pretty pattern you prefer.
Lightly crush the pistachio nuts and toast over medium heat in a small non-stick pan for 7 minutes or so. Keep an eye on them and shake the pan frequently as they burn easily! Allow to cool.
Place a scoop of vanilla ice-cream on each plate, then scatter the nuts over the strawberries. Drizzle with the balsamic reduction and serve immediately.
Recipe by Cooksister | Food, Travel, Photography at http://www.cooksister.com/2013/05/strawberry-carpaccio-with-smoked-balsamic-reduction-and-toasted-pistachios.html