Crispy carpaccio

Name: crispy carpaccio
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 250 g Carpaccio 2 packs of 125 g; 30 g Parmigiano Reggiano; 2 el mayonnaise; 2 el cold water; 40 g arugula; 4 pappadum natural; 10 g fresh chives; 2 el extra virgin olive oil

Carpaccio just a little different, with extra bite.

Ingredients

250 g Carpaccio 2 packs of 125 g
30 g Parmigiano Reggiano
2 el mayonnaise
2 el cold water

40 g arugula
4 pappadum natural
10 g fresh chives
2 el extra virgin olive oil

Kitchen Stuff

1 hand blender with tray

Directions

Put the dressing, cheese and pine nuts from the carpaccio packaging in the container of the hand blender.
Grate the Parmesan cheese and add with the mayonnaise and water to the pine kernel mixture. Puree into a dressing.
Put half of the arugula on the plates. Put a pappadum on it and spread the rest of the arugula over it.
Place the slices of carpaccio on them and spread the dressing in a stripe pattern with a spoon.
Halve the chives and sprinkle over the carpaccio. Sprinkle with the oil and add black pepper.