ROLLS OF VEAL CARPACCIO STUFFED IN FOIE GRAS WITH BLACK TRUFFLE SAUCE

IMPERIA and Hofmann

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    • IMPERIA and Hofmann
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INGREDIENTS

- 2 frozen beef carpaccios

- 1 pack of Foie Gras with Black Truffle sauce 

- 1 tablespoon of chopped caramel-coated almonds

- Reggiano Parmesan flakes

- Balsamic vinegar reduction

- 2 leaves of lettuce julienne tricolour

 

PREPARATION

Spread the Foie gras with Black Truffle sauce over the carpaccio, then add the lettuces and caramel-coated almonds and roll up like a cannelloni. Cut to pieces so that the layers are visible. Garnish with vinegar reduction and parmesan flakes.