Main content

Carpaccio caldo con cicoria   (Veal and chicory)



  • 1.

    Heat the griddle pan until very hot, dip the chicory in some olive oil and cook for approx. 2 minutes each side. In the meantime cut the veal in 12 pieces, wrap each piece of veal in cling-film and beat with a cooking hammer until very thin. Dip the veal in olive oil and also cook them on the griddle for approx 30 seconds each side. With a sharp knife, finely chop the chilli, the garlic and the parsley, place in a bowl and marinate with salt and extra virgin olive oil.

  • 2.

    Place 3 slices of veal in the middle of a plate, overlap 2 halves of chicory on top and drizzle the cold parsley dressing around. Serve immediately.

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Sauvignon Blanc and Pinot Noir are the best wines to pair with Carpaccio caldo con cicoria (Veal and chicory).


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings