Carpaccio of Andorran Veal RecipeOrigin: Andorra Period: Traditional |
Ingredients:
6 very thin slices of Andorran veal 
Carpaccio of Andorran Veal Preparation:Method:Slice the veal into very thin slices then add to a bowl along with the lemon juice, basil leaves, 3 tbsp olive oil, garlic, salt and white pepper. Set aside for 20 minutes to marinate. Heat 4 tbsp oil in a pan then remove the veal slices from the marinade and spread with the honey. Flash-fry he meat in the hot oil for no more than 20 seconds per side then remove to a cooking block. Arrange the finely-sliced ceps over the veal slices then roll the slices up into the form of cannelloni and tie with string to secure (ensuring the ends are closed). Brush with the remaining olive oil then cook on a griddle pan just long enough to mark the outside. Remove he string, brush the meat with the remaining honey then dip in the grated Parmesan cheese to coat and serve. |
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