A very fine cut of raw veal meat is called carpaccio, although there are currently thousands of carpaccios. For its part, the FOIE is a paste made from the fat of the duck liver and is considered an exquisiteness. If these two descriptions attract your attention, this recipe interests you. Learn to make a delicious veal carpaccio and foie with which you will delight all your diners. Go ahead and turn a gourmet with this easy recipe.
| 🚻 2 Diners | 🕘 15m | 🍵 Centralness | 🤯 Low Disturbance |
| Ingredients to make veal carpaccio with foie: |
| 1 veal fillet unit 1 can of foie 1 tablespoon of lemon juice 1 tablespoon of oil Butter 1 tablespoon for sauce bovril |
| ADDITIONAL CHARACTERISTICS: Average cost, ideal accompany with red wine, cold |
Ingredients to make veal carpaccio with foie:
1. We spread a veal fillet (preferably hip or lid) on one of its sides with a foie mousse and rolly press gently to form a ruling. Once we have a cylinder, we will season slightly with salt and pepper, a little butter and bovril sauce. We wrap everything in transparent film, closing the sides well so that everything is pressed. We introduce it to the freezer to harden.
2. With something in advance to be prepared, we take out the piece of the freezer, and when it begins to defrite yourself, we cut slices as thin as possible (with a ham knife), and we are placing them on the dish where we are going to serve them before That they defrost at all.
3. We season the carpaccio with salt petals, a little freshly ground pepper, a few drops of lemon mixed with a few drops of modena vinegar, and with a good stream of extra virgin olive oil.
