Veal Carpaccio: Recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Veal carpaccio is a meat appetizer with Italian flavor. The main advantages of this dish are its low calorie content and speed of preparation. Our article provides recipes with detailed instructions.

General information

Carpaccio is one of the most popular Italian dishes. So called thinly sliced pieces of raw meat, seasoned with lemon juice or olive oil. Traditionally, good quality beef is used to prepare this dish. But Italian and European housewives are increasingly experimenting with other products - fish, vegetables and even fruits. Below are veal recipes.

Sicilian Carpaccio

Product List:

• 80g piece of Parmesan cheese;
• one lemon;
• selected veal - 300 g;
• olive oil - 100 ml is enough.

And now the practical part. Let's start by freezing the veal to -18 ° C. Then we take a sharp knife in our hand and begin to cut the meat into short and thin strips. CarefullyWe shift all this into a flat dish of a square or round shape. Pour each piece of veal with juice squeezed from a lemon fruit, as well as with olive oil. Sprinkle Parmesan cheese on top, passed through a fine grater attachment.

Before serving the appetizer, decorate it with basil sprigs. We wish you bon appetit!

Fragrant dish "Carpaccio": a recipe at home

Grocery set:

• red onion and lemon fruit - half each;
• favorite spices;
• 20g each of arugula and fresh basil;
• 1 tsp balsamic vinegar;
• 160-200g veal tenderloin;
• vegetable oil - to taste (only for frying);
• 30g piece of Mozzarella cheese;
• 1 tbsp. l. soy sauce and olive oil.

First, let's deal with the meat:

1. We wash the veal with tap water. We shift the piece to a paper towel so that the excess liquid is glass. Next, cut the meat lengthwise, but not completely. We should get a "book". Unfold the piece and lightly beat it off.
2. Basil thoroughly washed in running water. The leaves from the branches must be cut off.
3. Cut the cheese into small slices.
4. Back to the veal. Sprinkle with s alt and pepper (black). Lay the basil leaves on one side of the meat. And on them slices of cheese should be located. Gently roll the veal into a tight roll. You need to start moving from the side where the pieces of cheese andbasil.

Pour a little oil into the bottom of the pan. We turn on the fire. On a hot surface, lay out the previously made roll. Fry it on all sides. This process will take a couple of minutes. The meat should turn white.

1. Transfer the slightly cooled roll from the pan to cling film. We wrap well. We put it in the freezer. We get it in 4-5 hours.
2. While the veal reaches the desired condition, we must make the sauce. To do this, take half an onion and pass it through a fine grater nozzle. Drain the resulting juice into the sink. We only need the pulp. Pour soy sauce and balsamic vinegar into the bowl with the onion mass in the right amount. We send chopped basil there. Sprinkle with pepper (white). Mix these ingredients. We add olive oil. Mix again.
3. We take out the frozen meatloaf from the refrigerator. Immediately cut as thin as possible. It is best to use a special device in this case - a slicer. But if not, then just sharpen a kitchen knife.
4. Pour sauce over a wide flat plate (see point No. 2). Place lemon slices in the center. We lay out the meat slices twisted with a tube around. Sprinkle all this with arugula.

Veal carpaccio served frozen. So that the meat does not melt and does not lose its “marketable” appearance, it must be placed on a tray or plate with ice. Now you can invite family members to the table and start tasting the dish.

Veal carpaccio with arugula and soy sauce

Required ingredients:

• white, black and red pepper - to taste;
• lime fruit - for decoration;
• 30 g arugula;
• soft veal - 0.4 kg;
• 7ml soy sauce;
• 1 tbsp. l. olive oil and lime juice;
• Parmesan cheese - 20g piece.

Detailed instructions look like this:

1. We take the veal fillet. We wrap it in cling film and give the piece a cylindrical shape. Then put the meat in the freezer for 30-40 minutes. In the meantime, we are preparing the rest of the ingredients.
2. We take a knife with a sharp blade. We begin to carefully cut the veal across the fibers. The optimal thickness of the pieces is 2-3 mm.
3. Cover the work surface with cling film. We spread the meat pieces on it. Be sure to cover them with cling film on top. Each piece must be slightly beaten off, but not with a hammer, but with something wide. For example, a small saucepan is quite suitable for this purpose.
4. On the dish in which our snack will be served, pour some of the oil. Also sprinkle the bottom of the plate with three types of pepper.
5. Now lay out the veal. You can make some beautiful composition from meat pieces. Sprinkle everything on top with pepper. Drizzle with remaining oil, soy sauce and lime juice. We use arugula and grated Parmesan as a decoration.

That's it! You can immediately serve a wonderful carpaccio on the table. The calorie content of this dish is 125 kcal/100 g.

Extra

Veal meat is tender and unusu altaste. To emphasize this elegantly, you can use interesting dressings. What goes with veal carpaccio? We offer you several options:

1. Mix chili garlick sauce with low-fat mayonnaise and soy sauce.
2. We make a dressing based on two types of oil - truffle and sunflower. Add crushed garlic to them, as well as Worcestershire and soy sauces.
3. Combine granular mustard with lemon juice and vegetable oil. We also put chopped anchovies there.
4. Pour a little olive oil and lemon juice into a bowl. Sprinkle with s alt and pepper.

Serve the dish with the famous Pesto sauce, which includes the following products: Parmesan cheese, basil sprigs, garlic and olive oil.

In closing

Now you can easily cook a gourmet snack called carpaccio at home. The proposed veal recipes will be appreciated by gourmets and adherents of a he althy diet. After all, this type of meat is easily digestible and does not overload the digestive tract at all.