13 juil 2017
Carpaccio Rolls of carpaccio with Petit suisse cheese, asparagus and herbs
Ingrédients pour 2 pers
* 2 slices of carpaccio (80 grams each)
* 4 portions of Petit suisse cheese
* 10 fresh chive strands
* 3 sprig fresh thyme
* 4 green asparagus
* 4 white asparagus
* Salt, pepper, olive oil, butter and daisies.
1/ In a bowl, mix the Petit suisse cheese with the snipped chive and season with salt and pepper.
2/ Season your pieces of carpaccio with some salt and pepper. Stuff them of Petit suisse cheese to make the rolls which you go to cook in a very hot frying pan with some olive oil. When your rolls are cooked, reserve them.
3/ Cut the base of your asparaguses and peel until height of the head to slice them thinly then and fry them with a bit of water and butter in the same frying pan as that having been used for the cooking of your rolls. Add some fresh thyme.
4/ In your plate, make a nest with asparaguses then arrange the rolls and some daisies.
A dish to cook in summer as in winter!