MyDish / Appetizers
Veal Carpaccio with Garlic-Infused Olive Oil and Arugula Salad
A delicate cold appetizer featuring ultra-thin slices of raw veal tenderloin dressed with garlic-infused olive oil, fresh arugula, parmesan shavings, and capers for a fresh and flavorful starter.
- Cooking time
- 20 minutes
- Servings
- 4
- Calories
- 270 kcal
- Category
- Appetizers
Ingredients
- 300 grams veal tenderloin
- 2 pieces garlic cloves
- 60 ml extra virgin olive oil
- 80 grams arugula
- 15 ml lemon juice
- 15 grams capers
- 20 grams parmesan cheese
- to taste salt
- to taste black pepper
Cooking instructions
- Prepare Garlic-Infused Olive Oil — Mince the garlic cloves finely. In a small pan, gently warm the olive oil over low heat. Add the minced garlic and let it infuse on very low heat for about 5 minutes without browning the garlic. Remove from heat and let cool.
- Slice the Veal Thinly — Wrap the veal tenderloin in plastic wrap and place it in the freezer for 20 minutes until firm but not frozen solid. Using a very sharp knife, slice the veal as thinly as possible and arrange the slices evenly on a large plate or platter.
- Prepare the Salad — In a bowl, toss the arugula with lemon juice, a pinch of salt, and freshly ground black pepper.
- Assemble the Carpaccio — Drizzle the garlic-infused olive oil evenly over the veal slices. Season lightly with salt and fresh black pepper. Scatter capers and shaved parmesan over the top.
- Serve — Place a handful of the dressed arugula salad on top or to the side of the veal carpaccio and serve immediately as a refreshing appetizer.