Place the slices of bread on a plate and enter the oven until they are tied. Put some oil in a pan.
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| Ingredients to make veal carpaccio with wild asparagus: |
| 400 gr. from veal sirloin 1 bunch of wild asparagus 2 cooked eggs 100 gr. of vinegar onion 50 gr. OF PEPINILLOS IN VINEGRE 50 gr. from capers 1 onion 200 ml. of mahonesa 2 tablespoons of English sauce 10 slices of bread virgin oil extra hojiblanca salt pimient some branches of chives |
| ADDITIONAL CHARACTERISTICS: Popular in spring-summer, ideal accompany with pink wine |
Ingredients to make veal carpaccio with wild asparagus:
2. When hot sauties the wild asparagus, place them in a wide source and season it.
3. Clean the sirloin, removing the white skin that covers it and the fats of fat it may have.
4. Short fine fillets and extend them on asparagus. Pick the branches of chives and sprinkle with them the carpaccio.
5. For garrison, leave the entire onion and itch the caps, cucumbers and cooked eggs. Serve them separately.
6. Mix the Mahonesa with the Perrins sauce. Enter it into a pastry bag and adorns the carpaccio. Play it and accompany it with roasted breads.
7. Carpaccio is a dish that has many advantages: the point is never passed.
82020 – always gets tender – since its thickness is that of a smoking role – and with 100 grams are enough to satisfy the diner.
