Mini Calçots “Andalusian Style” with Summer Truffle Carpaccio

Mini Calçots “Andalusian Style” with Summer Truffle Carpaccio
Cooking Time: 15 minutes
Recipe Category: Catalan cuisine
Recipe Cuisine: Lunch · Dinner
Number of People: 2

A crispy and refined tapa elevated with Laumont's summer truffle carpaccio. This recipe offers a gourmet twist on traditional Andalusian-style fried vegetables, using delicate mini calçots and finishing with the elegance of Laumont's summer truffle carpaccio. Perfect for sharing or serving as a refined starter.

  • Keywords:
  • Truffle carpaccio,
  • fried calçots,
  • Catalan cuisine
Nutritional values calçots
  • Calories: ~430 kcal
  • Protein: ~10 g
  • Carbohydrates: ~30 g
  • Fat: ~30 g
  • Fiber: ~4 g
Note: Nutritional values are approximate and may vary depending on the specific ingredients used.

Ingredients for the mini calçots “andalusian style” with summer truffle carpaccio

10 mini calçots
100 g flour
2 eggs
Summer truffle carpaccio to taste
Black truffle oil, salt, and pepper to taste

Step-by-step to make the mini calçots “andalusian style” with summer truffle carpaccio

  1. Clean the mini calçots by removing the outer layer and trimming both ends.
  2. Coat them in flour, then dip in beaten egg, and fry in hot oil until golden.
  3. Once fried, drain the excess oil and plate them.
  4. Finish by placing slices of summer truffle carpaccio on top.

Total preparation time: 25 minutes

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