INGREDIENTS PER 2 PEOPLE
Salmon carpaccio, 10.5 oz
Bread crumbs, 5 tbsp
Capers, 1 tbsp
Grated Parmigiano Reggiano, 2 tbsp
Basil, 10 leaves
Sliced bread, 2 slices
Olive oil, to taste
White pepper, to taste
White wine, to taste
Using a mixer, process the basil, grated Parmigiano Reggiano, breadcrumbs, sliced bread and capers. Then add oil, pepper and white wine until the mixture is moist.
Place the mixture on salmon carpaccio slices and roll.
Lay the rolls on a baking tray covered with a sheet of parchment paper and season with a little oil and a bit of the mixture left.
Bake at 356°F for about 15 minutes on gratin/grill mode.
Serve with fresh salad, a few drops of lemon and the sauce you prefer.