Free Flight Carpaccio

Ingredients

• 320 g beef carpaccio (chilled, 4 servings)
• 60 g Parmesan cheese, shaved
• 50 g arugula
• 1 ciabatta, thinly sliced
• 2 tbsp extra virgin olive oil
• 1 lemon
• salt and pepper
• 1 tbsp pine nuts
• 1 clove garlic

Method

1. Preheat the oven to 200 °C.
2. Slice the ciabatta thinly and rub lightly with half a garlic clove.
3. Place the slices on a baking tray, drizzle with 1 tbsp olive oil, and bake for 8 minutes until golden brown. Let cool.
4. Toast the pine nuts in a dry pan until golden.
5. If needed, cut the carpaccio into wider strips so you can lay out the body and wings of an airplane.
6. On each plate, arrange the carpaccio in the shape of an airplane: a long body, two wide wings (using broader pieces), and a small tail.
7. Place the croutons as extra wings over the carpaccio, keeping the silhouette clear.
8. Scatter arugula as green accents around the airplane.
9. Sprinkle with Parmesan cheese and pine nuts.
10. Drizzle with lemon juice and the remaining olive oil. Season with salt and pepper.

Serving notes

• Serve on large white plates for maximum contrast.
• Place half a lemon on the side as a 'runway'.