Recipe
- Take a slice of carpaccio still on its supporting sheet
- Place a layer of cooked aubergine caviar (5gr) and a stick of cheese (10gr) onto the carpaccio slice
- Using the sheet, without touching the meat, fold the non-garnished side over the mix
- To prepare, remove the sheet and return the ravioli to the plancha and cook at 230°C for roughly 1 minute
- Serve the ravioli with a sprinkling of chopped chives, fried onions, parmesan shavings and vegetable coulis
- Serve with a rocket salad
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A brand new recipe made with very thin slices of carpaccio that are filled, then flash-fried. 1 minute of cooking is all you need for this unique recipe, made with thinly sliced beef.
Hubert - culinary advisor Routhiau Group