Veal carpaccio: recipe

Veal carpaccio - meat appetizer with Italian flavor. The main advantages of this dish include its low calorie content and the speed of cooking. Our article provides recipes with detailed instructions.

general information

Carpaccio (Carpaccio) - one of the most popular dishes of Italian cuisine. 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 using other products - fish, vegetables and even fruits. The following are recipes from veal.

Sicilian Carpaccio

Grocery list:

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

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

Before serving snacks to the table, garnish with basil sprigs. Enjoy your meal!

Fragrant dish "Carpaccio": a recipe at home

Grocery set:

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

To begin with, we’ll deal with meat:

1. We wash the veal with tap water. We shift the piece onto a paper towel to make excess liquid glass. Next, cut the meat along, but not to the end. We should get a "book". Expand the piece and beat it off slightly.
2. Rinse the basil thoroughly in running water. Leaflets with twigs must be cut off.
3. Cheese is cut into small slices.
4. We return to the veal. Sprinkle it with salt and pepper (black). On one side of the meat lay basil leaves. And they should be placed slices of cheese. Gently roll the veal tight roll. Movement must begin on the side where the pieces of cheese and basil are.

Pour a little oil into the bottom of the pan. Turn on the fire. On a hot surface we spread the roll made earlier. Fry it on all sides. This process will take a couple of minutes. The meat should turn white.

1. We shift the slightly cooled roll from the pan into the cling film. Wrap it well. We clean in the freezer. We get it after 4-5 hours.
2. Until the veal reaches the desired condition, we must make the sauce. To do this, take a half of the onion and pass it through a small nozzle of the grater. The resulting juice is poured into the sink. Only the flesh is useful to us. Pour soy sauce and balsamic vinegar in the right amount into a bowl with onion mass. There we send the chopped basil. Sprinkle with pepper (white). Mix these ingredients. Pour in the olive oil. Mix again.
3. We take out the frozen meatloaf from the refrigerator. Cut as thin as possible right away. It is best to use a special device in this business - a slicer. But if it is not, then just sharpen the kitchen knife.
4. Pour a wide flat plate with sauce (see paragraph No. 2). In the center we place slices of lemon. We spread around the meat slices twisted in a tube. Sprinkle it all with arugula.

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

Veal carpaccio with arugula and soy sauce

Essential Ingredients:

• white, black and red peppers - to taste;
• lime fruit - for decoration;
• 30 g of arugula;
• soft veal - 0.4 kg;
• 7 ml of soy sauce;
• 1 tbsp. l oils of olive and lime juice;
• Parmesan cheese - a 20 gram slice.

Detailed instructions look like this:

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

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

Additionally

Veal meat is distinguished by tenderness and unusual taste. To elegantly emphasize this, you can use interesting gas stations. What is veal carpaccio combined with? We offer you several options:

1. Mix the “Chili Garlik” 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 Worcester and soy sauces.
3. Combine granular mustard with lemon juice and vegetable oil. We put chopped anchovies there.
4. Pour a little olive oil and lemon fresh into the bowl. Sprinkle with salt and pepper.

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

Finally

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