Marinated Veal Carpaccio
4 servings
25 minutes
Marinated veal carpaccio is a refined dish of Italian cuisine inspired by the traditions of Venetian restaurants. The tender veal, aged in a fragrant marinade of soy and Worcestershire sauces, honey, garlic, and spices, acquires a rich flavor with light spicy notes. The seared meat retains its juiciness while the marinade adds depth to its aroma. Carpaccio is served in thin slices paired with a refreshing fennel salad dressed with wine vinegar and mustard seeds. This light yet flavorful delicacy is perfect as an appetizer or an exquisite dish for special occasions.
1
Rinse the meat, season with salt and pepper, and lightly fry on a hot skillet with olive oil on all sides.
- Veal tenderloin: 500 g
- Olive oil: 150 ml
2
Place in a suitably sized tray, pour with soy sauce, Worcestershire sauce, honey, and olive oil. Add rosemary, basil, crushed garlic, barberry, a couple of pinches of sea salt to the meat, cover with a lid, and put in the Hotpoint-Ariston refrigerator for 24 hours (turn over after 12 hours).
- Soy sauce: 100 ml
- Worcestershire sauce: 50 ml
- Honey: 50 g
- Olive oil: 150 ml
- Fresh rosemary: 2 stems
- Basil leaves: 2 pieces
- Garlic: 5 clove
- Dried barberries: 20 g
- Mustard seeds: pinch
3
The marinade must completely cover the meat. Remove the fillet from the marinade, slice it, and place it on a plate.
- Veal tenderloin: 500 g
4
Slice the fennel thinly, dress with wine vinegar, mustard seeds, salt, and dill. Place the fennel salad on a plate next to the veal.
- Fennel: 2 pieces
- Wine vinegar: 3 tablespoons
- Mustard seeds: pinch
- Young dill: 2 stems
