Italian Veal Carpaccio Recipe

Ingredients:

• 1 pound of veal tenderloin
• 1 lemon, juiced
• 1/4 cup of extra-virgin olive oil
• 1/4 cup of shaved Parmesan cheese
• 1 small bunch of arugula or rocket leaves
• Salt and pepper to taste

Instructions:

1. Trim any excess fat from the veal and wrap tightly in cling film.
2. Place the wrapped veal in the freezer for 30 minutes to an hour. This will make it easier to thinly slice the meat later.
3. While the meat is in the freezer, prepare the dressing. Whisk together the lemon juice and olive oil until well combined. Add salt and pepper to taste. Set aside.
4. Remove the veal from the freezer and slice it as thinly as possible with a sharp knife. Arrange the slices on a platter or individual plates.
5. Drizzle the dressing over the meat, making sure to cover each slice. Scatter the Parmesan shavings and arugula over the top.
6. Serve immediately.

Verdict and Serving Suggestions:

Italian veal carpaccio is a classic dish that highlights the simple yet delicious flavors of quality ingredients. The tender, paper-thin slices of veal are perfectly complemented by the tangy lemon dressing, nutty Parmesan cheese, and slightly bitter arugula leaves. This dish is perfect as an appetizer or light meal.

Serve with crusty bread and a glass of chilled white wine to really enjoy all the flavors of this dish.