Llama Carpaccio

Glicerio Cruz - Restaurant - Titilaka

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
10 ml balsamic vinegar
5 grs. Dijon mustard
15 ml olive oil
1 lemon
10 grams of cheese
10 grams toasted walnuts
Basil
20 grams parmesan
5 grams pepper Mignot
1 clove garlic
3 leaves

Preparation

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.

Vinaigrette

In a bowl, mix vigorously balsamic vinegar, mustard, olive oil, lemon juice. Assemble the salad dressing.

Pesto Sauce

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.