This bulb of carpaccio is a party to unpack and is filled with zucchini and dried tomato
Cut the zucchini into small cubes. Fry them briefly in a pan and season them with some salt and pepper. Place 4 or 5 slices of carpaccio slightly over each other on a cutting board or plate. Place some arugula in the middle. Put some zucchini on top. Cut the tomatoes into small pieces and add as well.
Sprinkle with a little parmesan cheese and some pine nuts. Fold the carpaccio inwards and make sure it is completely closed and turn it over to form a ball/bonbon. Place it on a bit of arugula and garnish with some zucchini, cheese and pine nuts. Drizzle over some truffle or lemon mayonnaise.
This carpaccio bonbon can be made in advance and stored in the fridge for up to 2 hours. Otherwise the arugula leaves will become limp.
Source: Leukerecepten by leukerecepten-nl.
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