For hot summer days and evenings, the carpaccio is the perfect dish! This raw meat preparation, cut into very thin slices and marinated in flavored olive oil, is also delicious to taste that easy to make . For the record, it is the chef, Giuseppe Cipriani, founder of the famous "Harry's Bar" in Venice, who invented for a special request, made by a countess, the beef carpaccio . Since then, it has become, like tartare or ceviche, an essential dish, especially in summer.
Chef Cyril Lignac , in collaboration with Bravo le Veau, was inspired to make a fresh and gourmet recipe :the carpaccio of veal roasted with citrus fruits with a virgin (a sauce) of vegetables. In cold version, veal can be cooked in a thousand and one ways. "Veal is really pleasant to work with, simple to prepare, with a result that is always delicious" he told the agency VFCRP .
Cyril Lignac's recipe for roast veal carpaccio with citrus fruits and vegetables
Preparation time:20 minutes.
Cooking time:25 minutes.
To make a veal carpaccio for 4 people you will need:
- 800 g of veal
- 1 carrot
- 1 onion
- 1 clove of garlic
- 1 stalk of celery
- 2 cl of white wine
- 1 lemon
- 25g butter
- Olive oil
- Salt and pepper
Ingredients for the vegetable virgin (sauce):
- 100g broccoli
- 20 cherry tomatoes
- 1 zucchini
- 1 bunch of chives
- Virgin olive oil
- 1 lemon
- 1 teaspoon coarse salt
- Fleur de sel from Guérande
- Espelette pepper powder
Preparation steps:
- Preheat your oven to 200°C.
- Peel and wash the carrot, onion, garlic and celery. Don't forget to mince the garlic. Cut the vegetables into small cubes and then the lemon into slices. Book.
- Season the piece of veal with salt and pepper.
- In a hot pan, pour a drizzle of olive oil then sear the veal on all sides. Place the meat in a baking dish.
- Deglaze the still hot pan with the white wine. Let reduce then pour the sauce over the meat. Add the vegetables, lemon slices and pieces of butter.
- Bake the dish in the oven for 20 minutes.
- Once cooked, refrigerate the roast, wrapped in cling film and keep the vegetables with the cooking juices in a cool bowl.
- For the vegetable virgin, in a pot of salted boiling water, cook the broccoli florets for 2 minutes. Drain them and immerse them in a bath of ice water.
- Wash and cut the tomatoes into 4 and the zucchini into small cubes.
- In a bowl, combine the vegetables and the chopped chives. Pour in the olive oil, lemon zest and juice then sprinkle with Espelette pepper and Guérande fleur de sel. Mix the vegetable virgin.
- Thinly cut the veal.
- On a plate, place the veal slices. With a pastry brush, soak in olive oil and lemon juice. Pour the vegetable virgin over the carpaccio. Sprinkle everything 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 vitaminized and ultra-refreshing recipe for summer
