Kerstvoorgerecht: carpaccio bonbon

Recipes

Some classic dishes are best left alone, but others are perfectly suited for a little twist. Carpaccio, for instance, can be served the traditional way — or you can turn it into something a little more fun.

Christmas is the perfect moment to go all out. A beautifully set table, elegant tableware and dishes that look as good as they taste. With these carpaccio bonbons, that's actually not difficult at all — they look impressive the moment you put them together. We're keeping it simple: these bonbons don't need much fuss to be delicious.

Recipe

Christmas starter: carpaccio bonbon

These carpaccio bonbons make a refined Christmas starter that comes together quickly. Filled with herbed salad and finished with truffle mayonnaise and Parmesan shavings, they're a real showstopper on the table.

Course	Starter
Kitchen	Dutch - Belgian
Servings	4

Preparation time

Preparation time	15 min
Total	20 min

Equipment

Frying pan
Small bowl
Nice plates and/or amuse-bouche spoons

Ingredients

1 pack of carpaccio
Bag of mixed salad leaves
Handful of pine nuts
Fresh pesto
Truffle mayonnaise
Parmesan shavings
1 tsp coarse sea salt
Fresh ground pepper
Olive oil

Christmas starter: carpaccio bonbon

1. Toast the pine nuts until golden brown and leave them to cool.

2. Tear the salad leaves into smaller pieces and toss them in a small bowl with a little olive oil, fresh pepper and sea salt.

3. Lay a slice of carpaccio flat, place a little salad on top, then cover with a second slice of carpaccio. Fold in the edges and shape into a ball.

4. Place the ball on a small plate or amuse-bouche spoon and scatter with some cheese, pine nuts and sea salt.

5. Finish with a small dollop of truffle mayonnaise or pesto.

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Serve these bonbons immediately after assembling so the salad stays crisp and the carpaccio is at the right temperature. You can choose between truffle mayonnaise or pesto as a finishing touch — or offer both so guests can decide for themselves.

Want a little more depth of flavour? Add some extra Parmesan to the salad base, or finish with a few drops of good-quality olive oil. A small frying pan is all you need to toast the pine nuts to a perfect golden brown.

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