Veal Carpaccio

[Recipes Index] [World of Chefs]

Ingredients:

• 1 ½ pounds top round of veal, very thinly sliced
• 1 egg yolk
• Salt and freshly ground pepper to taste
• 3 tablespoons freshly squeezed lemon juice
• 1 cup extra virgin olive oil
• 1 three ounce piece of fresh Parmesan cheese
• Garnish of julienned slivers of red pepper

Preparation:

Combine the egg yolk, salt, pepper and lemon juice in a glass bowl and mix well. Add the olive oil slowly in a thin stream while whisking to create an emulsion.

Spread 2/3 of the dressing on a serving platter, arrange the veal slices so that they overlap. If it suits your taste, you may add a little salt and pepper at this stage. Drizzle the remaining dressing over the veal. Using a peeler, peel paper-thin cheese slices so that they form curls and scatter over the top of the veal. Garnish with slivers of red pepper, allow the dish to rest at room temperature for at least thirty minutes before serving to allow the flavors to return to the previously refrigerated veal and cheese. Serve with crusty French bread.