«Roquette » salad on beef Carpaccio with pesto,

olive oil with chilli and parmesan.       First step :

Preparation of the olive oil with chillis (prepare the day before) :
- Wash the thyme, the bayleaves and the rosemary under a thin coldwater dribble. Dry them well, crush roughly the seeds of pepper and the chillis and put the whole preparation in a glass bottle.
- Pour the olive oil, stir and cork the bottle.
- Marinade this preparation during 12 hours minimum.
- You will be able to reuse this preparation on pizzas or for the seasoning of a salad.

Second step :

Preparation of the pesto :
- Mix the oil, the garlic and the basil leaves thinly.
- Add the roasted pines kernel.

Third step :

Preparation of the Carpaccio :
- Set the beef carpaccio on cold plates and leave to thaw 10 min.
- Spread the pesto over the Carpaccio.
- Season the salad and put it on the Carpaccio.
- Spread parmesan on the plate and some dried tomatoes.
- Serve immediately.

Jean Routhiau wishes you will enjoy your meal !

Links towards combined products :  

Chef menu idea

« Roquette » salad on beef Carpaccio with pesto
Risotto with boletus, Mascarpone and slices of toasted chicken upper leg
Panna cotta with its red berries coulis

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