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Veal Carpaccio recipe (Appetizer)

2 oz person Veal inside round 50g person
some   fresh crushed black pepper, thyme, marjoram
some   fresh chopped basil
1   egg yolk
2   juice from 2 lemons
½ cups virgin olive oil
some   fresh grated parmesan cheese
some   fresh chopped parsley
some   salt and pepper
some   French baguette

Posted by Irene on Aug 29, 2008


Trim and clean the veal completely, removing all silver skin, fat and nerve. The size and shape of the meat should allow slices no larger than 10cm by 10cm. Rub the veal with pepper, thyme, and marjoram. Wrap in plastic and place in the freezer.
When the veal is sufficiently frozen, cut paper thin slices, always cutting across the grain. As an alternative, before freezing, quickly sear the outside of the veal in an oiled pan. This method helps seal in the flavor and makes an attractive border all around.

Beat egg, salt, pepper, and lemon juice together.
Whisk in olive oil until emulsified and very slightly thickened. Spoon a small amount of dressing onto a platter and lay out paper thin veal slices in a slightly overlapped fan. Spoon over more dressing and garnish with fresh basil and parsley. Grate Parmesan over top. Serve with fresh baguette thinly sliced and toasted.

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