Ingredients
- 200 g flank of veal
- 250 g raspberries
- 4 tbsp white vinegar (alcohol vinegar)
- 3 tbsp olive oil
- salt and ground pepper
Instructions
- Wrap the meat in cling film and freeze in the freezer for 30 minutes.
- 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.
- Cut the meat into thin slices and divide them between the plates.
- Drizzle the carpaccio with vinaigrette, season with salt and pepper and garnish with raspberries.