Veal Carpaccio
2 servings
30 minutes
Veal carpaccio is an exquisite Italian dish, embodying elegance and simplicity. Its history begins in Venice, where culinary genius Giuseppe Cipriani created it in honor of the artist Vittore Carpaccio. The tender veal, chilled to perfection, serves as an ideal base for pairing with rich cream cheese and spicy horseradish. A light marination of celery adds freshness, while thin slices of radish provide a crunchy texture. The dish is harmoniously complemented by truffle oil and soy sauce, creating a rich bouquet of flavors. Carpaccio is perfect for festive dinners, appetizers among friends, or simply enjoying the refined taste of classic Italian cuisine.
1
Remove all sinews from the veal tenderloin. Wrap it in plastic wrap and refrigerate for 6 hours.
- Veal tenderloin: 1 piece
2
Half an hour before taking out the chilled fillet, mix the canned horseradish with Creamette cheese. Add dry garlic, soy sauce, truffle oil, salt, and pepper, and let it infuse.
- Canned horseradish: 0.5 jar
- Cream cheese: 100 g
- Ground dried garlic: to taste
- Soy sauce: to taste
- Truffle oil: to taste
- Salt: to taste
- Ground black pepper: to taste
3
Cut the celery into thin strips, drizzle with lime juice and olive oil, add a little sugar, and let it marinate.
- Celery: 1 stem
- Lime juice: to taste
- Sugar: to taste
4
Whip the heavy cream and add it to the infused sauce. You should have a sufficiently fluffy mixture.
- Cream 33%: 2 tablespoons
5
Thinly slice the radish. Arrange the carpaccio on plates and drizzle with a little olive oil. Place the cheese and horseradish mixture on top, then add pickled celery, arugula leaves, and thin slices of radish.
- Radish: 1 piece
- Soy sauce: to taste
- Arugula: 1 bunch