PINEAPPLE CARPACCIO WITH HERBS AND BOM PETISCO
INGREDIENTS
1 x 120g Bom Petisco Azores pepper and fine herbs
1/2 sliced Azores pineapple
2 tbsp. pennyroyal leafs
2 tbsp. parsley leafs
2 tbsp. chive stems
2 tbsp. extra virgin olive oil
1 un Azores lemon (zest)
INSTRUCTIONS
Dispose the pineapple slices, overlay the tuna chips and pour Bom Petisco with pepers sauce over it.
Perfume with aromatic herbs, extra virgin olive oil and lemon zest.
Use your favorite herbs: it can be basil, chervil or mint.
