Recipe
- Defrost a few slices of Beef Carpaccio.
- Prepare the marinade by mixing the olive oil with the lime juice.
- Roughly crush the bread croutons, previously rubbed with garlic and toasted.
- Place them in the bottom of the verrines.
- Then delicately place a chiffonade of Beef Carpaccio on the crouton crumble.
- Moisten with a spoonful of marinade and sprinkle with crushed hazelnuts.
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Super simple but extremely elegant, this starter takes only a few minutes to make. Garlic croutons, finely sliced carpaccio seasoned with a lemony marinade. Toasted hazelnuts add crunch and a turn of the pepper mill finishes the whole dish off.
Hubert - culinary advisor Routhiau Group