Beef ballotine stuffed with Porcini and Green apples
Preparation: 30 min
Cooking: 10 min
300 g Beef carpaccio
150 g Fresh and firm minced Porcini
1 Green apple sliced in matchsticks
1/2 minced red onion
Few basil leaves
12 smoked almonds
100 ml olive oil
30 ml lemon juice
1 tbsp. mustard
1 tbsp. honey
Salt/pepper to taste
Mix the ingredients for the dressing and set aside.
Combine two slices of carpaccio to make a lager surface.
Over the meat, lay the porcini, apple, onion and basil leaves.
Roll it up.
Repeat 6-8 times.
Heat a skillet with olive oil and fry the rolls golden brown but try to keep the meat a bit rare.
The porcini will not be thoroughly cooked but this is the trick.
We want to keep the apple and porcini crisp.
Serve with sprouts, croutons and smoked almonds.