Carpaccio Classico - Jean Routhiau

Carpaccio Classico

Preparation : 15min


For 4


  • Delicately lay out the carpaccio slices on large plates, and keep cool.
  • Place the olive oil in a bowl, and add the juice of 1 squeezed lemon.
  • Wash and drain the basil and coriander, take a few leaves and chop very finely, add them to the marinade and leave to infuse.
  • Toast the pine nuts in a pan on a high heat, stirring well, and cool on a plate. 
  • Delicately spread the marinade on the carpaccio slices with the back of a spoon or a brush.
  • Sprinkle the grilled pine nuts on the marinated carpaccio slices.
  • Serve with a little unrefined salt and freshly milled pepper if desired.

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