Persimmon Carpaccio with Pangrattato
Serves 4
Ingredients
Pangrattato:
1 cup stale, or day old bread, roughly torn
1 garlic clove, finely grated
1 tablespoon lemon zest
1-2 tablespoons of dried herbs of choice (ie. oregano, thyme, rosemary)
Pinch of salt
2 tablespoons olive oil
Carpaccio:
⅓ cup olive oil
2 ½ tablespoons fresh orange juice
2 tablespoons honey
Pinch of salt
4 persimmons, thinly sliced/shaved
Fresh mozzarella, roughly torn
Fresh mint, roughly chopped
Optional toppings:
½ cup pomegranate seeds
¼ cup crushed roasted nuts of choice
Method
Blitz torn bread in food processor until breadcrumbs are formed.
Transfer to a bowl and add garlic, lemon zest, herbs and salt. Add to a dry pan on medium heat and continuously stir around the pan for 3-4 minutes or until bread begins to toast. Drizzle over olive oil and cook for a further 2 minutes. Remove from pan and allow to cool completely.
In a large bowl, combine olive oil, orange juice, honey and salt and whisk to combine. Add persimmon slices and toss to coat each slice.
Arrange persimmon on a serving platter. Drizzle over any remaining dressing and scatter over pangrattato. Top with fresh mozzarella and mint.
