- 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
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.