Veal carpaccio

Cookinero 7 November 2022

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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.