Bart's Recipes
Lightly toast the ten grams of pine nuts in a dry frying pan without oil and let them cool completely. Lay the four large lettuce leaves flat on a clean work surface and pat them gently dry with some paper towels.
Distribute the tablespoon of truffle tapenade evenly over the leaves and spread it out into a thin layer. Distribute the eighty grams of beef carpaccio over the tapenade and place the thirty grams of arugula in the middle of the meat.
Sprinkle the filled lettuce leaves with the toasted pine nuts and the ten grams of Parmesan shavings. Drizzle the teaspoon of olive oil over the ingredients to finish.
Roll the lettuce leaves tightly from the bottom so the filling stays in place. Place the rolled wraps on a plate or platter and serve immediately.
