For the Carpaccio:
For the hot pepper olive oil:
For the pesto:
Preparing the hot pepper olive oil (the day before):
Preparing the pesto:
Preparing the Carpaccio:
Carpaccio in all its classic glory but with the strength of a good, fragrant pesto, the fruity flavour of Parmesan and the peppery taste of rocket leaves. An unfailing and satisfying blend for raw beef fans.
Hubert - culinary advisor Routhiau Group