Veal Carpaccio with Hazelnuts Recipe

Ingredients:

• 1 pound veal sirloin, trimmed of fat
• 1/4 cup hazelnuts, chopped
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 garlic clove, minced
• Salt and freshly ground pepper, to taste
• 4 cups baby arugula leaves

Instructions:

1. Wrap the veal sirloin tightly in plastic wrap and freeze for 1-2 hours, or until firm but not frozen solid.
2. Using a very sharp knife, slice the veal as thinly as possible, and arrange it on a large platter or individual plates.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, mustard, garlic, salt, and pepper.
4. Drizzle the dressing over the sliced veal, and sprinkle with the chopped hazelnuts.
5. Arrange the baby arugula leaves around the edges of the plate, and serve immediately.

Verdict and Serving Suggestions:

This veal carpaccio with hazelnuts is an elegant and sophisticated appetizer that is perfect for entertaining or special occasions. The thinly sliced veal is tender and flavorful, and the crunchy hazelnuts add a nice texture and nutty flavor. The dressing is a simple yet delicious combination of balsamic vinegar, garlic, and Dijon mustard, which complements the meat perfectly. Serve this dish with a crusty baguette and a glass of dry red wine for a truly memorable dining experience.