A recipe from a vegetable garden in the heart of Paris!
Tania Caddedu's Mediterranean recipe will remind you of your most beautiful trips to Italy: a beef carpaccio, garnished with a potato stuffing and served with a chard and sorrel cream. Concocted directly from the kitchen garden of Laïa, our 11th arrondissement address for a moment of escape through the plate.
Ingredients for 4 people:
- 5 potatoes
- 200g Parmesan cheese
- 100ml milk
- 4 bunches sorrel
- 1 bunch chard
- 1kg beef tandron
- Horseradish
- Cashew nuts
- Salt, pepper, olive oil
Preparation
Prepare the potato stuffing: cook the potatoes and mash them to obtain a purée. Add the milk and Parmesan. For the chard and sorrel cream, blanch the chard leaves, then blend with the sorrel. Season with salt and pepper. Place the slices of beef tandron on top, season with salt and pepper and a drizzle of olive oil. Place the potato stuffing in the center and fold over the meat. On a plate, spread the chard-oseille cream, then add the carpaccio. Finish by seasoning with horseradish and a few cashew nuts. Enjoy!
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