Reggiano-style carpaccio - Jean Routhiau

Reggiano-style carpaccio

Preparation : 15min


For 4

  • 4 plates of Carpaccio, JEAN ROUTHIAU
  • 3 tablespoons Italian olive oil
  • Juice of 1 lemon
  • 1 teaspoon hazelnut oil
  • Freshly milled black pepper (coarse setting)
  • 80g Parmesan shavings
  • 100g marinated confit tomatoes
  • 120g rocket


  • Delicately lay out the carpaccio slices on large plates, and keep cool.
  • Mix the olive oil and hazelnut oil in a bowl, squeeze a lemon and add the juice to the oils.
  • Gently brush this marinade onto the carpaccio slices.
  • Give two turns of coarsely milled black pepper over each plate.
  • Pile the rocket salad in the centre of each carpaccio slice. 
  • With a vegetable peeler, shave 20 g of Parmesan over each plate.
  • Place the confit tomatoes on the rocket (cutting them into pieces if necessary).
  • Serve.

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