Ingredients

For 4

For the Carpaccio:

4 plates of frozen Beef Carpaccio
80g piece whole Parmesan
200g rocket
5cl extra virgin olive oil
1cl balsamic vinegar
20g dried tomatoes
Unrefined salt
Freshly milled pepper

For the hot pepper olive oil:

50cl extra virgin olive oil
4 sprigs fresh thyme
3 bay leaves
2 sprigs fresh rosemary
2 bird's eye chili peppers
5g mixed peppercorns

For the pesto:

50g fresh basil
2 cloves garlic with germ removed
25 g roasted pine-nuts
50g Parmesan
5 tablespoons extra virgin olive oil

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Recipe

Preparing the hot pepper olive oil (the day before):

Wash the thyme, bay leaves and rosemary under a thin stream of cold water, dry well, roughly crush the peppercorns and hot peppers, and place all the ingredients in a glass bottle.
Pour on the olive oil, shake well and cork the bottle.
Leave to marinate for at least 12 hours.

Preparing the pesto:

Finely liquidise the oil, garlic and basil leaves.
Add the roasted pine nuts and Parmesan.

Preparing the Carpaccio:

Lay the carpaccio out on cold plates and leave to defrost for 10 minutes
Spread the Carpaccio slices with the pesto.
Dress the salad and place on the Carpaccio slices.
Sprinkle the plate with Parmesan shavings and a few dried tomatoes.

Serve immediately.

Voir nos vidéos

Carpaccio in all its classic glory but with the strength of a good, fragrant pesto, the fruity flavour of Parmesan and the peppery taste of rocket leaves. An unfailing and satisfying blend for raw beef fans.

Hubert - culinary advisor Routhiau Group