Eryngii carpaccio with hazelnuts, parsley and pecorino cheese

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Eryngii 2u Avellanas 10g Perejil 5 hojas Queso de oveja 15g Aceite de oliva, sal y pimienta molida al gusto


  • We will cut the Eryngii with a fine knife or with a rolling mill.
    We will blanch them for a minute in boiling water.
    We will chop the hazelnuts and a little parsley, we will put it together and we will add a little olive oil.
    We spread the Eryngii slices on the plate, on top we put a little of the minced hazelnuts and parsley, a little salt, pepper to taste and a shavings of sheep's cheese.

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