Ostrich Carpaccio with Arugula, Raspberry Sauce and Parmesan


• 130 gr Ostrich Fillet, at room temperature
• 5 gr black pepper, freshly grounded
• 2 gr salt
• 5 gr crushed rosemary
• 50 gr arugula, washed & dried
• vegetable oil

For the sauce:

• 1/2 lemon zest
• 20 gr  raspberry
• 30 ml olive oil
• 15 ml balsamic vinegar



Cut in half lengthwise the ostrich fillets. Mix well the spices and dress completely the two pieces of fillets. Quickly fry the fillets, 1 minute on each side, in a hot pan with a little olive oil until it forms a crust of toasted spices all over. Remove and let it rest for 1 minute. Wrap tightly every piece of fillet in stretch foil to obtain a cylindrical shape. Tie the foil ends to keep the shape. Put in freezer for at least 1 hour. Slice directly from the freezer as thin as possible (1-2 mm) and flatten each slice with the flat of the knife. Serve with aragula, raspberry sauce and grated parmesan.


Bon appetit!

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