Pepper Sauce and Crispy Ciabatta Toast

This creamy sauce goes great with beef.
100 g sour cream
(or crème fraiche)
½ garlic clove
½ lemon
1 large stale ciabatta
sea salt
black pepper
Prepare 2 x A4 sheets of SAGA Cooking Paper. Season the sour cream with a little chopped garlic, lemon juice and zest, sea salt and a generous pinch of black pepper. Thinly slice the ciabatta and arrange on baking tray lined with a sheet of cooking paper. Bake in the oven for 10 minutes at 180°C (200°C) or until crispy.

When preparing the sauce for the carpaccio rucola cannellonis, make the second sheet into a SAGA piping bag, fill with the pepper sauce and pipe the sauce onto the carpaccio. Decorate with the ciabatta toast.