Pineapple Carpaccio with Ricotta Cream and Candied Celery

Pineapple Carpaccio with Ricotta Cream and Candied Celery

  • Preparation 30 min
  • Cooking 5 min
  • Servings 1
  • Makes 6 to 8

When you want a pronounced pop of colour—and a little cheek—pineapple is the undisputed champion. Cut into carpaccio-thin slices, the wildly juicy fruit flirts with the crisp crunch of celery. The offbeat duo is then soaked in a ginger, lemongrass and lime syrup, playfully upping the zing. A ray of sunshine served at room temperature, with dollops of ricotta cheese.

Featured in RICARDO Magazine FALL 2018
  • Vegetarian
  • Nut-free
  • Gluten-free
  • Egg-free

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