Veal Carpaccio with Citrus Oil, Arugula and Parmesan Chees

Kooking
Veal Carpaccio with Citrus Oil, Arugula and Parmesan Chees
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Description

You have been invited to a party or potluck and you want to provide the perfect palate pleasing appetizer. This recipe for Veal Carpaccio with Citrus Oil, Arugula and Parmesan Chees combines the rich and delicious flavors that will melt in your mouth. These savory cakes are packed with flavor and make the perfect party appetizer. Be sure to pick these ingredients up the next time you go shopping so you can surprise your friends with your culinary skills.

Ingredients

200 grams beef carpaccio
30 grams grated parmesan cheese (roughly)
1 bunch arugula
coarse salt
ground pink peppercorn
1 lime peel
1 lemon (small)
1 tangerine
mild olive oil

Directions

1For the citrus oil, peel the citrus fruit, avoiding white parts, so that the pith doesn't embitter the oil.
2Place in a 20 cm (approximately 8 inches) pan and cover with olive oil.
3Heat peels and oil over very low heat for 20 minutes.
4Let cool.
5To serve, arrange carpaccio on a serving platter.
6Season with coarse salt and ground pink pepper and cover with arugula.
7Sprinkle with Parmesan cheese and drizzle with citrus oil.
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