For those hot summer days and evenings, veal carpaccio is the ideal refreshing dish. This thinly sliced raw meat, marinated in flavorful olive oil, offers a delicious taste that's surprisingly easy to prepare. Fun fact: It was invented by Giuseppe Cipriani, founder of Venice's iconic Harry's Bar, for a countess's special request—the original beef carpaccio. Today, alongside tartare and ceviche, it's a summer staple.
Renowned Chef Cyril Lignac, partnering with Bravo le Veau, created this fresh, gourmet recipe: roasted veal carpaccio with citrus fruits and a vibrant vegetable sauce. Veal shines in countless preparations. "Veal is incredibly versatile, simple to work with, and always delivers exceptional results," Lignac shared with VFCRP.
Cyril Lignac's Recipe for Roasted Veal Carpaccio with Citrus Fruits and Vegetables
Preparation time: 20 minutes.
Cooking time: 25 minutes.
For 4 servings:
- 800 g veal
- 1 carrot
- 1 onion
- 1 clove garlic
- 1 celery stalk
- 2 cl white wine
- 1 lemon
- 25 g butter
- Olive oil
- Salt and pepper
Vegetable sauce ingredients:
- 100 g broccoli
- 20 cherry tomatoes
- 1 zucchini
- 1 bunch chives
- Virgin olive oil
- 1 lemon
- 1 tsp coarse salt
- Fleur de sel de Guérande
- Espelette pepper powder
Preparation steps:
- Preheat oven to 200°C.
- Peel and wash carrot, onion, garlic, and celery. Mince garlic. Dice vegetables; slice lemon. Set aside.
- Season veal with salt and pepper.
- Heat olive oil in a pan; sear veal on all sides. Transfer to baking dish.
- Deglaze pan with white wine; reduce and pour over meat. Add vegetables, lemon slices, and butter.
- Bake 20 minutes.
- Cool roast in fridge, wrapped in cling film. Reserve vegetables and juices, chilled.
- For sauce: Blanch broccoli florets 2 minutes in boiling salted water. Shock in ice water.
- Quarter tomatoes; dice zucchini.
- Mix vegetables and chopped chives. Add olive oil, lemon zest/juice, Espelette pepper, and fleur de sel.
- Thinly slice chilled veal.
- Arrange slices on plates. Brush with olive oil and lemon juice. Top with vegetable sauce. Finish with fleur de sel, pepper, and lemon zest. Enjoy!
Also read:
Moussaka by Cyril Lignac: an easy-to-make and extremely tasty recipe
Stuffed mushrooms by Cyril Lignac: a gourmet and easy-to-make recipe ("Ideal as a starter!")
Red fruit sorbet by Cyril Lignac: a vitamin-packed, ultra-refreshing summer recipe
