Christmas starter: carpaccio bonbon
These carpaccio bonbons make a refined Christmas starter that comes together quickly. Filled with herbed salad and finished with truffle mayonnaise and Parmesan shavings, they're a real showstopper on the table.
Ingredients
- 1 pack of carpaccio
- Bag of mixed salad leaves
- Handful of pine nuts
- Fresh pesto
- Truffle mayonnaise
- Parmesan shavings
- 1 tsp coarse sea salt
- Fresh ground pepper
- Olive oil
Instructions
- 1
1. Toast the pine nuts until golden brown and leave them to cool.2. Tear the salad leaves into smaller pieces and toss them in a small bowl with a little olive oil, fresh pepper and sea salt.3. Lay a slice of carpaccio flat, place a little salad on top, then cover with a second slice of carpaccio. Fold in the edges and shape into a ball.4. Place the ball on a small plate or amuse-bouche spoon and scatter with some cheese, pine nuts and sea salt.5. Finish with a small dollop of truffle mayonnaise or pesto.
Cook it from the original
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