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Recipes

Veal carpaccio with raspberry vinaigrette

By KACHEN
Veal carpaccio with raspberry vinaigrette

Veal carpaccio with raspberry vinaigrette

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Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 200 g flank of veal
  • 250 g raspberries
  • 4 tbsp white vinegar (alcohol vinegar)
  • 3 tbsp olive oil
  • salt and ground pepper

Instructions

  1. Wrap the meat in cling film and freeze in the freezer for 30 minutes.
  2. Set aside some raspberries for decoration. Mix the remaining raspberries with the vinegar to make a puree. Add the olive oil, cover with cling film and leave to infuse for 10 minutes.
  3. Cut the meat into thin slices and divide them between the plates.
  4. Drizzle the carpaccio with vinaigrette, season with salt and pepper and garnish with raspberries.
KACHEN
KACHEN

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