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With flowers it's delicious

A couture carpaccio, pimped with Tête de Moine cheese, radish and raspberry. A light paradise !

For 4 persons

Preparation : 15 min

Cooking : 3 min

Order from your favourite butcher a carpaccio of beef for 4 persons.

Prepare the vinaigrette. Peel the orange and the lemon, set aside the quarters. Squeeze the grapefruit to extract the juice. Boil the honey for 3 minutes in a pot with the grapefruit juice, complete with the vinegar. Remove the pot from the flame, add the oil, whipping briskly. Set aside.

Spread the thin slices of beef on a dish (without any overlapping).

Once cooled down, pour the citrus vinaigrette on the meat.

Add the pink radishes cut finely with a mandolin, as well as the fresh raspberries, and the edible flowers.

To finish, place the generous rosettes of Tête de Moine AOP cheese.

Enjoy !

 

Also discover the veal carpaccio of summer and the carpaccio of chorizo and banana.

Ingredients :

- 600 g of beef in carpaccio style (very very thin slices)

- Your choice of edible flowers (suggestion: Tagete mandarine)

- A box of fresh raspberries

- 6 pink radishes

- Rosettes of Tête de Moine AOP cheese

For the vinaigrette :

- 1 orange

- 1 green lemon

- 1 grapefruit

- 1 tablespoon of honey

- 4 tablespoon of honey vinegar

- 5 cl of olive oil

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