- 2 large cooked beetroots
- Crème fraîche
- 1 apple
- 15 anchovy fillets
- 20g Black truffle
Slice the beetroot very thinly with a mandolin or using a large sharp knife. Spread the slices slightly overlapping on a large serving platter or individual serving plates.
Separate the anchovy fillets and cut them, selecting the best parts. Place them on top of the slices of beetroot.
With a small spoon, take some of the crème fraîche, and with the help of another small spoon, separate it to put it on top of the carpaccio.
Cut the apple into slices and place it on top of the Crème fraîche, so that it holds well.
Finally, slice the black truffle and place it on the crème fraiche.