Nutrition Facts
4 servings
4
Veal Carpaccio Recipe
This veal carpaccio recipe is provided by a cheese.
Ingredients
400 Veal (tenderloin)
1 Green asparagus
80 Bean
120 Beaufort
2 Yellow lemon
Fruity olive oil
Flower of salt
Freshly ground pepper
1 Pink peppercorns
Directions
1
Slice the veal fillet into very thin slices using a sharp knife. Set aside in the refrigerator.
2
Make long, thin strips of asparagus using a peeler or a mandoline. Place them in a bowl with a few pinches of sea salt and the juice of one lemon to soften them.
3
Cook the beans for 1 minute in boiling salted water and refresh in cold water. Drain and dry.
4
Slice the cheese into strips using a peeler. Arrange the slices of veal on the plates.
5
Arrange the slices of asparagus and the beans harmoniously on the slices of veal.
6
Season with a drizzle of olive oil, lemon zest and juice, flower salt, and pink peppercorns. Finish with slices of cheese.
7
To finish, serve very cold.
Ingredients
Ingredients
400 Veal (tenderloin)
1 Green asparagus
80 Bean
120 Beaufort
2 Yellow lemon
Fruity olive oil
Flower of salt
Freshly ground pepper
1 Pink peppercorns
Directions
Directions
1
Slice the veal fillet into very thin slices using a sharp knife. Set aside in the refrigerator.
2
Make long, thin strips of asparagus using a peeler or a mandoline. Place them in a bowl with a few pinches of sea salt and the juice of one lemon to soften them.
3
Cook the beans for 1 minute in boiling salted water and refresh in cold water. Drain and dry.
4
Slice the cheese into strips using a peeler. Arrange the slices of veal on the plates.
5
Arrange the slices of asparagus and the beans harmoniously on the slices of veal.
6
Season with a drizzle of olive oil, lemon zest and juice, flower salt, and pink peppercorns. Finish with slices of cheese.
7
To finish, serve very cold.
Notes
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