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Pineapple carpaccio with basil and hemp oil pepper

Looking for a fresh, unique flavour to add to your summer meals? Try our Pineapple Carpaccio with Basil and Pepper in Hemp Oil! A recipe that combines flavorful, juicy pineapple, aromatic basil and peppers sautéed in hemp oil for a delicious blend in every bite. Perfect for summer parties or just to enjoy at home! This pineapple carpaccio will delight your palate!

Une recette proposée par :

  • C'est ma food

  • Quantité

    4 people

  • Temps de préparation

    20 minutes

  • Temps de repos

    No

  • Temps de cuisson

    No

  • Temps total

    No

Liste des ingrédients

Pineapple carpaccio with basil and hemp oil pepper

La recette

– Remove the rind and core from the pineapple.
– Cut the pineapple into very thin slices.
– Chop basil and mint.
– Arrange the slices on a large plate.
– Spray with Emile Noël hemp oil.
– Sprinkle with fresh herbs.
– Add a little freshly ground black pepper.

Tip
Vary the peppers! Sichuan, Voatsiperifery, Jamaica, etc…

Opinion of the Moulinier
In the mouth: Its emerald color echoes its herbaceous, slightly spicy aromatic notes. Freshly chopped herbs add a nutty flavor. Used raw, it works wonders in a sweet-and-sour salad, especially with tangy fruits.

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