Carpaccio of veal: a recipe for cooking

Carpaccio of veal - meat appetizer with Italian flavor. The main advantages of this dish can be called its low calorie content and speed of cooking. Our article presents 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 for cooking this dish. But Italian and European housewives are increasingly experimenting with other products - fish, vegetables and even fruits. Below are the recipes from veal.

Carpaccio in Sicilian

Grocery list:

• 80-gram piece of Parmesan cheese;
• One lemon;
• Choice veal - 300 g;
• Olive oil - enough for 100 ml.

And now the practical part. To begin with, freeze veal to -18 ° C. Then we take a sharp knife in our hand and begin to cut the meat with a short and thin straw. Carefully shift all this into a flat dish of square or round shape. Each piece of veal is poured with juice, squeezed from the fruit of the lemon, and also with olive oil. Top with pour the cheese "Parmesan", passed through a small nozzle grater.

Before serving a snack to the table, decorate it with branches of basil. We wish you the most pleasant appetite!

Aromatic dish "Carpaccio": recipe at home

Grocery set:

• Red onions and lemon fruit - half;
• Favorite spices;
• 20 grams of arugula and fresh basil;
• 1 tsp. Vinegar balsamic;
• 160-200 g of calf tenderloin;
• Vegetable oil - to taste (only for frying);
• 30-gram slice of Mozzarella cheese;
• 1 tbsp. L. Soy sauce and olive oil.

First, we'll deal with meat:

1. Veal is washed with tap water. We shift the piece on a paper towel to the excess liquid of the glass. Then cut the meat along, but not until the end. We should get a "book". We unfold the piece and lightly beat it.
2. Basil thoroughly rinsed in running water. Leaflets from the branches should be cut off.
3. We cut the cheese into small slices.
4. We return to veal. Sprinkle it with salt and pepper (black). On one side of the meat lay the leaves of the basil. And on them should be placed slices of cheese. Gently fold the veal tight roll. Begin the movement from the side where there are pieces of cheese and basil.

At the bottom of the frying pan pour a little oil. We turn on the fire. On a hot surface we spread the roulet made earlier. Fry it from all sides. This process will take a couple of minutes. Meat should whiten.

1. We shift a little cooled roll from a frying pan into a food film. We turn around a good deal. We put it away in the freezer. We get it in 4-5 hours.
2. While veal comes to the right condition, we need to make a sauce. To do this, take a half of the bulb and let it through the small nozzle of the grater. The resulting juice is drained into the sink. We need only the flesh. In a bowl with onions, pour in soy sauce and balsamic vinegar in the right amount. Then we send the ground basil. Pour the pepper (white). These ingredients are mixed. We pour 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 in this case a special device - a slicer. But if it is not, then just sharpen the kitchen knife.
4. Wash a wide flat plate with sauce (see item No. 2). In the center we put pieces of lemon. Around lay the meat slices, twisted tube. All this is sprinkled with arugula.

Carpaccio of veal is served frozen. That the meat does not melt and lose its "commodity" appearance, it must be put on a tray or a plate of ice. Now you can invite household members to the table and start tasting dishes.

Veal carpaccio with arugula and soy sauce

Necessary ingredients:

• White, black and red pepper - to taste;
• The fruit of lime - for decoration;
• 30 g of arugula;
• Soft veal - 0.4 kg;
• 7 ml of soy sauce;
• 1 tbsp. L. Olive oil and lime juice;
• Parmesan cheese - 20-gram slice.

The detailed instruction looks like this:

1. We take the veal fillet. We wrap it in a food film and attach the piece to a cylindrical shape. Then we remove the meat in the freezer for 30-40 minutes. And in the meantime we are preparing the rest of the ingredients.
2. We take a knife with a sharp blade. Begin to gently cut the veal across the fibers. Optimal thickness of pieces - 2-3 mm.
3. The working surface is lined with food film. We put on it meat pieces. Above, we cover them with a film. Each piece should be slightly repulsed, but not with a hammer, but with something broad. For example, a small saucepan is suitable for this purpose.
4. On the dish, in which our snack will be served, we pour out some of the oil. Also the bottom of the plate is sprinkled with three kinds of pepper.
5. Now lay the veal. You can make some beautiful composition of meat pieces. Top it with pepper. Also sprinkle the remaining oil, soy sauce and lime juice. As an ornament we use handcone and grated "Parmesan".

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

Meat of veal is characterized by tenderness and unusual taste. In order to emphasize this elegantly, you can use interesting gas stations. What does carpaccio of veal combine with? We offer you several options:

1. Mix the sauce "Chile Garlic" with low-fat mayonnaise and soy sauce.
2. We make refueling on the basis of two kinds of oil - truffle and sunflower. Add to them crushed garlic, as well as wester and soy sauces.
3. We combine granular mustard with lemon juice and vegetable oil. There we also put crushed anchovies.
4. In a bowl, pour a little olive oil and lemon juice. Sprinkle with salt and pepper.

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

Finally

Now you can easily prepare a delicious snack, called carpaccio, at home. The proposed recipes from veal will be appreciated by gourmets and adherents of healthy food. After all, this type of meat is easily digested and does not overload the digestive tract.