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Crispy focaccia with veal eye of round and ras el hanout mayonnaise

Focaccia with veal mouse and ras el hanout mayonnaise.

Ingredients

rosemary focaccia
Olive oil
Mayonnaise
Ras el Hanout
veal eye of round

Preparation

  1. Slice the focaccia thinly, brush with olive oil and bake in the oven at 180°C until crispy. Cook the veal eye of round to a core temperature of 61°C and then refrigerate for at least 1 night.
  2. Toast 5 grams of ras el hanout, let it cool and stir in 200 grams of mayonnaise. Slice the veal eye of round thinly and top the crispy focaccia with it. Pipe the ras el hanout mayonnaise on top.