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

Imperia and Hofmann

Chef
  • Imperia and Hofmann

INGREDIENTS

- 2 frozen beef carpaccios

- 1 pack of Foie Gras with Black Truffle sauce Imperia

- 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 Imperia 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.