Recipe
- Defrost a portion of Beef Carpaccio.
- Slice the country bread, toast then cut each slice in two.
- Spread the toast slices with olive oil.
- Pile the rocket salad on the carpaccio in a pyramid.
- Add the slices of carpaccio, picking them up in the middle so as not to tear them.
- Crumble a little Roquefort cheese on the carpaccio.
- Sprinkle with crushed hazelnuts.
- Sprinkle a few drops of balsamic syrup over the open sandwiches.
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Simplicity and a happy marriage for fans of blue cheese and raw meat, on a crunchy bread base flavoured with olive oil, a touch of tang and sweetness with a “velvet balsamic”, this is delightful as an aperitif.
Hubert - culinary advisor Routhiau Group