Friday, May 16, 2008

Carpaccio Of Andorran Veal And Ceps With Parmesan Cheese And Honey

Serves 4.

  • 400 g Andorran veal
  • 250 g ceps
  • 160 g parmesan cheese
  • 100 g honey
  • 10 g basil
  • 2dl oil
  • 1 lemon
  • 1 clove of garlic
  • white pepper
  • salt
Preparation (20 minutes):
  • Cut the veal into 4 very thin slices and season them with salt and pepper. Spread the honey over the veal and singe it with a salamander.
  • Arrange the finely sliced ceps over the veal slices, previously sautéed and marinated. Roll up the veal in the form of cannelloni, tie up with string making sure that the ends are closed. Brush with olive oil and cook on a griddle just to sear the outside, leaving the meat pink. Dip the rolls into finely grated parmesan cheese so that the flavour impregnates the meat.
  • Make a sauce in a mortar with olive oil, garlic, basil and lemon and spread on the plate.
  • Cut the veal rolls across into fine slices and arrange over the sauce.
  • Serve cold.

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