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

tartine carpaccio bd-min

Ingredients :

Preparation :

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.
Enjoy your meal !

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