recipes
Carpaccio of veal
Serves:
Ingredients
- 300g veal loin
- 50g grated tuna bottarga
- 100g Parmesan shavings
- Salt and freshly ground pepper
- 3 tbsp extra-virgin olive oil
- A handful of baby spinach
Method
Trim the veal and then roll the loin tightly in cling film to form a sausage shape. Put it in the freezer for 20 minutes until nearly frozen. Remove the veal from the freezer and slice into very thin slices. Arrange the veal slices over oiled and seasoned individual plates. Place the dressed spinach in the middle of the plate and scatter over the parmesan and bottarga.
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