in Italy

Veal carpaccio with caper vinaigrette, arugula and shaved Parmesan

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Ingredients for 5 servings:

  • 400 g veal fillet(s), cut into very thin slices by the butcher
  • 200 g olive oil, high-quality, mild
  • 5 tbsp capers
  • 2 tbsp grainy mustard
  • 5 tbsp parsley
  • 2 shallots
  • e.g. arugula
  • Parmesan in a piece

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

from the show “The Perfect Dinner” on VOX from 19.08.2024

The carpaccio was sliced ​​while frozen and stored in the freezer until shortly before serving. 20 minutes before serving, place on flat plates and let thaw. Finely chop the shallots and parsley and toss in a small bowl with the capers, mustard, and olive oil. Grate the Parmesan cheese and wash and spin the arugula. To serve, arrange a little arugula, formed into small balls, over the carpaccio. Drizzle with the vinaigrette. Garnish with Parmesan shavings. Daniele prepared this recipe as an appetizer on the show “The Perfect Dinner” – Day 1 in Cologne – on Monday, August 19, 2024.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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