In Titilaka, a charming boutique hotel Peru on Lake Titicaca, you can enjoy a llama carpaccio balsamic with a drop of lemon and a pesto sauce of chef!
Ingredients for 1 person
40 grs. slice Lama
Roll the slices of meat Lama after saline. Put them in the freezer two days.
Two days later, put salt on a plate to spend the slices of meat.
In a bowl, mix vigorously balsamic vinegar, mustard, olive oil, lemon juice. Assemble the salad dressing.
Mix basil, olive oil, a clove of garlic and toasted walnuts and liquid until mixture is smooth.
Place meat on a plate and place the pesto, put a dash of vinaigrette over salad and arrange the pieces of cheese.