Crunchino Carpaccio

Discover a flavorful alternative to the popular classic carpaccio. Are you daring enough to try it?

Preparation:

1. Brush the Crunchino breads with a bit of oil and sprinkle with salt. Grill them for about 10 minutes in a grill pan until they are cooked through and have grill marks on all sides.
2. Meanwhile, toast the pine nuts in a pan until golden brown, about 3-4 minutes.
3. Slice the Crunchino breads lengthwise and remove the seed compartments.
4. Arrange the arugula on a large plate or serving board. Place the Crunchino slices on top, and sprinkle with Parmigiano Reggiano and pine nuts. Drizzle with a bit of truffle mayonnaise.

Ingredients (for 4 servings):4 Crunchino breads (rainbow mix), 50 g Parmigiano Reggiano, grated 30 g arugula, 10 g pine nuts, Truffle mayonnaise, Olive oil, pepper, and salt