Beef Carpaccio open sandwich with rocket mousse, olive oil and Parmesan - Jean Routhiau

Beef Carpaccio open sandwich with rocket mousse, olive oil and Parmesan

Preparation : 15min

Ingredients

For 4

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