Turkey pastrami carpaccio with burrata, pesto and stewed cherry tomatoes
Pastrami’s origins are in the countries of the east. Veal meat was marinated in brine and spices and then smoked and cured. “Pastra” means “to preserve” in Romanian. Through the years, Pastrami has evolved and the modern pastrami sandwich has iconic status in the US. The trend has also reached Europe. There are many different types of pastrami, varying in the type of meat, the spices used, whether it has been smoked and dried or cooked. Here at Casa Boix, we remain at the cutting edge of consumer trends, and so we are proud to present our Turkey Pastrami. The turkey breasts are marinated with spices, they are given a light touch of smoky flavour with natural beech wood and then cooked slowly at medium temperature. The end result is a delicious Turkey Pastrami, with an intense flavor of spices and with all the benefits of turkey: white meat and low in fat. It is an ideal product to combine with many foods that will result in many healthy recipes.
- 6 fine slices of turkey Pastrami
- 30g Pesto
- Extra virgin olive oil
- Crisp breads
- 1 Burrata
- Flakes of Maldon salt
- For the stewed cherry tomatoes: 250g Multi-coloured cherry tomates. 45g Sugar. Salt and pepper
Cut the cherry tomatoes in half and add them to a non-stick frying pan with a splash of olive oil. Leave them to cook over a low heat, always making sure that they aren’t sticking. After 5 minutes, add the sugar and two tablespoons of water. Let them cook until the skins begin to peel off. Season with salt and a generous amount of pepper. Take off the heat and let the pan cool. The tomatoes should be sweet. On a large plater, spread out the Pastrami, giving it a little volume. Add the burrata in the middle, and scatter the cold cherry tomatoes and the pesto around the dish. Season with freshly ground pepper, flakes of Maldon salt and a dash of virgin olive oil. Serve with crisp bread.