Pork carpaccio with autumn fruits
5oo g of pork ham
Pear, apple, fig, pomegranate and other seasonal fruits
Fresh herbs, spices
White truffle (aestivum)
Salt and pepper
Small cherry tomatoes
Slice the pork ham into very fine slivers and lay them out on foil. Put onto a plate and leave to chill in the fridge for no more than 3 hours.
Cut the seasonal fruits into strips or small pieces and finely chop the white truffle (this can either be eaten raw or roasted in the oven for a maximum of 5 minutes).
When ready to serve, remove the meat from the foil and layer onto the plate. Add the fruit and truffle decoratively and sprinkle with the fresh herbs, spices and seasoning. Drizzle a little olive oil over the top and sprinkle over the finely chopped onions. Add the halved cherry tomatoes as a garnish.
Look here for the “Cooking recipes of Andorra by Carles Flinch”, author of the blog