Recipe
- Delicately lay out the carpaccio slices on large plates, and keep cool.
- Mix the olive oil and hazelnut oil in a bowl, and add the freshly squeezed lemon juice.
- Add salt and pepper (2 turns of the mill); set aside a few grains of salt to sprinkle on the plates before serving.
- Delicately brush this marinade onto the carpaccio slices. Keep aside a good tablespoonful to dress the rocket salad.
- Pile the rocket in the centre of the carpaccio slices.
- Cut segments of mozzarella buffala and divide between the plates.
- Give two turns of the peppermill (coarse setting) over each plate together with the smoked Maldon salt.
- Add the confit tomatoes to the rocket salad (chop the tomatoes in pieces if necessary).
- Serve.
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A genuinely classic Italian recipe, with a smoky salty Anglo-Saxon hint, the creamy buffalo mozzarella will taste even better, heightened with the acidity of Sicilian lemon, and subtly seasoned with pepper. It is the signature dish of this finely sliced raw meat.
Hubert - culinary advisor Routhiau Group