logo without text FINAL.png

Hi.

Welcome to XOTC. Get inspired for your everyday cooking and what relates to the obsession that is inside all of us, great food.

Beef carpaccio with deep fried artichoke hearts, truffle oil and parmesan cheese

Beef carpaccio with deep fried artichoke hearts, truffle oil and parmesan cheese

  • 400 g beef carpaccio

  • 1/2 lemon

  • 8-12 artichoke hearts

  • sunflower oil for frying

  • Ruccula salad

  • parmesan

  • balsamico

  • truffle oil

  • salt and pepper

Dry artichoke hearts very thoroughly and let them stand on kitchen roll upside down for half an hour. Deep-fry them in sunflower oil until golden brown and the leaves unfold like a rose. Let them drain on kitchen paper.

Arrange beef carpaccio and salad on a plate that has received a few drops of lemon and oil. Drizzle a little lemon, balsamic vinegar and truffle oil on top. Sprinkle with a little salt and pepper. Add grated Parmesan over and the fried artichoke hearts. Serve.

 

Baked brie and figs with honey and nuts

Baked brie and figs with honey and nuts

Green Humus

Green Humus

0