Beef Carpaccio open sandwich with rocket mousse, olive oil and Parmesan

Préparation 15min
Préparation 2
Préparation 5min
wraps poulet crudites hd-min

Ingrédients :

  • 4 plates of Jean Routhiau frozen Beef Carpaccio
  • 8 generous slices country bread
  • Extra virgin olive oil
  • 1 lump of Parmesan
  • 1 x 500g pot of mascarpone
  • 1 packet of rocket (145g)
  • 1/2 red onion
  • 1/2 shallot
  • 2cl balsamic vinegar
  • Salt
  • Pepper

Préparation :

Preparation the day before:

  • Place the mascarpone, half the rocket, the onion, the shallot, the balsamic vinegar and pepper and salt in the blender: the mousse should be fairly fine.



  • Defrost the plates of Beef Carpaccio at least 10 minutes before serving.


To serve:

  • Spread a little extra virgin olive oil on each slice of toasted bread and cover with a layer of rocket mousse.
  • Place a chiffonade of Carpaccio slices on top, and the large Parmesan shavings.
  • Season with unrefined salt.
Bon appétit !

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