Beef carpaccio with summer trufflesbeef-carpaccio-with-summer-truffles
dsc04830_r30467521375923880079005948008109Beef carpaccio with summer truffles..
Beef carpaccio with summer truffles
For 4 personsPreparation : 15 mnCooking : sans cuisson
600g of beef fillet (thickness of 6 cm)
50g of parmesan
300g of rocket
6 dessert spoons of olive oil
50g of pine nuts
1 dessert spoon of chopped chervil
40g of carpaccio of summer truffles with olive oil
Preparation: These appetisers must be prepared at the last minute. Slice the white puddings into rings (approximately 8 for one white pudding). Reheat them on a low heat in a frying pan and return them often. In the meantime, slice the block of goose foie gras more or less thick according to your taste. Then, cut them in squares in the same width as the white pudding. Place the slices of white pudding on the service plate, cover them with the squares of foie gras and add a pinch of figs jam, 2 or 3 grains of Guerande salt.