Delicious starter with carpaccio and a cream cheese, truffle filling. It is very easy to make and you can even prepare them a day ahead if you put them in the fridge, just take them out 15 minutes before serving.
- 80 gr thinly sliced carpaccio
- 200 gr soft cream cheese
- 2 tsp truffle salsa
- parmesan cheese
- 1 lime
How to prepare it:
Put the cream cheese and truffle salsa in a mixing bowl and stir well. Finely chop the parsley and chives. Grate the zest of the lime. Place some kitchen foil on your worktop and place the slices of carpaccio on top. Place a teaspoon of the truffle filling in the middle of a carpaccio slice. Sprinkle some pepper, parsley, chives, and a little lime zest over it. Fold the carpaccio over the filling so you get a bonbon. Now fold the kitchen foil and place the bonbons in the fridge for at least an hour (or until you want to serve them). Serve the bonbons with a leaf of lamb’s lettuce and pine nuts.