1. Add a pinch of coarse salt to the pomegranate juice.
2. Lay the slices of carpaccio on the serving dishes and marinate with the salted pomegranate juice.
3. Glaze the slices with a thin covering of pistachio sauce.
Save (+) | Code | Packaging and format | Net weight | Pieces per package | Zoom |
(+) | 012609 | Glass Jar - 580 ml | 500 g | 6 |