Ingredients

For 4

4 plates of Jean Routhiau frozen Beef Carpaccio
8 generous slices country bread
Extra virgin olive oil
1 lump of Parmesan
1 x 500g pot of mascarpone
1 packet of rocket (145g)
1/2 red onion
1/2 shallot
2cl balsamic vinegar
Salt
Pepper

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Recipe

Preparation the day before:

Place the mascarpone, half the rocket, the onion, the shallot, the balsamic vinegar and pepper and salt in the blender: the mousse should be fairly fine.

Method:

Defrost the plates of Beef Carpaccio at least 10 minutes before serving.

To serve:

Spread a little extra virgin olive oil on each slice of toasted bread and cover with a layer of rocket mousse.
Place a chiffonade of Carpaccio slices on top, and the large Parmesan shavings.
Season with unrefined salt.

Voir nos vidéos

In a bruschetta style, we combine creamy mascarpone with crushed rocket, seasoned well, with beef carpaccio sprinkled with Parmesan - a great success. Quick to make at the last minute.

Hubert - culinary advisor Routhiau Group