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Veal carpaccio

How to cook Veal carpaccio
Step 1
Remove all veins from the veal tenderloin. Wrap it in cling film and refrigerate for 6 hours.
Step 2
An hour before the moment when you need to get a chilled tenderloin, mix canned horseradish with Cremette cheese. Add dry garlic, soy sauce, truffle oil, salt and pepper to them. Leave the mixture to infuse.
Step 3
Cut the celery into thin strips, sprinkle with lime juice and olive oil, add a little sugar and leave to marinate for 20 minutes.
Step 4
Whip the heavy cream and add it to the cheese mixture. You should get a fairly lush mass.
Step 5
Thinly slice the radish. Arrange the carpaccio on plates and drizzle with a little olive oil. Put a mass of cheese and horseradish, put pickled celery, arugula leaves, thin slices of radish on top.
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