Recipes » Warm ostrich carpaccio with rucola

Serves four

Take
600 gr thinly sliced 'big drum' ostrich steak,
2 cl of olive oil,
2 cloves of garlic,
a little freshly ground pepper and coarse sea salt,
50 gr finely sliced mushrooms,
150 gr rucola, fresh basil

Press the cloves of garlic, and shred the mushrooms and basil.
Carefully arrange the thin slices of ostrich steak on heat-resistant plates.
Sprinkle with olive oil and garlic.
Warm for about two minutes under a hot grill.
Finally season to taste with salt and pepper and add the finishing touches with the shredded mushrooms and basil and with rucola.
Serve immediately.