Verrine with marinated beef carpaccio

Verrine carpaccio de boeuf

Ingredients :

Preparation :

  • Defrost a few slices of Beef Carpaccio.
  • Prepare the marinade by mixing the olive oil with the lime juice.
  • Roughly crush the bread croutons, previously rubbed with garlic and toasted.
  • Place them in the bottom of the verrines.
  • Then delicately place a chiffonade of Beef Carpaccio on the crouton crumble.
  • Moisten with a spoonful of marinade and sprinkle with crushed hazelnuts.
Enjoy your meal !

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